Ottolenghi’s Preserved Lemon Chicken and Quick Lemon Paste

A roast chicken is always a good idea, and Yotam Ottolenghi’s Preserved Lemon Chicken is the best of the best. This recipe comes from Ottolenghi Simple, the bestselling James Beard Award finalist cookbook – one of nine that the famous chef, restauranter, and author has written, along with countless recipes and columns for The New York Times and The Guardian.

Of the recipe, Ottolenghi says, “It’s good to be reminded that the classics are classics for a reason. Roasting a chicken is the ultimate simple dish: it’s easy, quick, fills the house with delicious smells, and everyone loves the result.” My friend Kristin turned me on to it, and how happy we are that she did.

Preserved Lemon Chicken relies on preserved lemons (obviously). If you don’t have a jar of them in your pantry, you can either pick one up at the grocery or you can use Ottolenghi’s recipe for Quick Lemon Paste. It’s super simple and delivers an intense salty-lemony flavor that you won’t get from lemons or salt alone, or even from lemons and salt. Kind of a game-changer. And while roast chicken is always quietly welcome, freezing temps outside take it to rock-star status.

A roast chicken is always a good idea, and Yotam Ottolenghi’s Preserved Lemon Chicken is the best of the best. This recipe comes from Ottolenghi Simple, the bestselling James Beard Award finalist cookbook. (Photo: Andria Dilling)

Preserved Lemon Chicken from Ottolenghi Simple
5 tablespoons unsalted butter, softened to room temperature
3 tablespoons fresh thyme leaves
3 garlic cloves, crushed
2 tablespoons preserved lemon, recipe for Ottolenghi’s Quick Lemon Paste follows
1 lemon, zest finely grated, plus 1½ tablespoons juice, to drizzle
3-pound (approximately) whole chicken
Kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees. Place the butter, thyme, garlic, preserved lemon, lemon zest, ¼ teaspoon of salt and a generous grind of pepper in a food processor. Blitz to combine.

With the chicken’s legs pointing towards you, use your hands to loosen the skin away from the breasts and spread most of the butter mixture evenly under the skin and over the breasts. Spread the remaining butter over the legs.

Place the chicken in a medium high-sided baking tray, drizzle with the lemon juice and sprinkle with ½ teaspoon of salt and plenty of pepper. Roast for roughly 70 minutes, basting every 20 minutes or so, until the skin is golden-brown and crisp and the juices run clear when the meat is pierced with a small knife. Remove from the oven and set aside to rest for 10 minutes before serving

Ottolenghi’s Quick Lemon Paste (Preserved Lemons)
1 large lemon, ends trimmed, sliced into ¼-inch rounds, seeds removed
4 tablespoons lemon juice
1 tablespoon salt

Rinse the lemons. Combine all the ingredients in a small saucepan set over medium-high heat. Simmer until the salt is dissolved, 1 to 2 minutes, then lower the heat to medium-low. Cover and cook until the lemon rinds start to look translucent, about 12 minutes.

Set aside to cool slightly, then transfer the lemons and juice to a food processor (or blender) and blitz until smooth and thick. Add a tablespoon of water if you need to thin out the mixture; the result should be spreadable paste.

Transfer the preserved lemon paste (at room temperature) and pack well in an airtight jar with a secure lid. If you are not using it immediately, pack the paste to the bottom of the jar and pour a thin layer of olive oil over the top. Cover and keep in the fridge for up to 2 weeks.