Ottolenghi’s Preserved Lemon Chicken and Quick Lemon Paste

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. 

For Lemon Paste:

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.