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The main dish, Mediterranean

Roast chicken with preserved lemon and olives

This roast chicken with preserved lemon and olives is a Mediterranean dish for 6, with cumin roast potatoes cooked in the same pan. It takes 25 minutes of active work, can be prepped in the morning for dinner, and the key is sliding preserved lemon under the skin before roasting. Very easy to pull off, it costs €3.80 per person.

A golden chicken with green olives and preserved lemon, with cumin roast potatoes, the dish that never fails.

Roast chicken with preserved lemon and olives
For
6 people
Work
25 min
Total time
1 h 40
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€3.80
Calories per person
620 kcalcalculated by Kiloach, your weight coach

Two golden roast chickens, cumin scented potatoes, green olives for bite, and preserved lemon slipped under the skin before it goes in the oven. That last step is what makes the dish, the meat cooks through while staying tangy and salty, never dry. It looks generous on the table and smells great the moment it comes out of the oven.

This is the kind of recipe you make for a dinner with friends when you don't want to be stuck in the kitchen, or for a family Sunday lunch with a full table. Everything roasts together in one pan, meat and vegetables, which frees you up to actually talk to your guests. Kids like it too, they go for the chicken and the crispy potatoes, even if they skip the olives.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 25 min
  3. Before the guests arrive 2 steps, 1 h 25
  4. When it's time to serve 1 step

In the morning, prep the chickens with preserved lemon under the skin and season the potatoes, then keep everything in the fridge. Just before guests arrive, put the pan in the oven for an hour and fifteen minutes, adding the olives ten minutes before it's done. At serving time, carve the chickens and spoon over the pan juices.

The ingredients

6 people

Butcher

  • Free range chickens 2

Pantry

  • Preserved lemons 2
  • Pitted green olives 150 g
  • Ground cuminoften in the pantry 2 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Baby potatoes 1.2 kg
  • Garlic 6 cloves
  • Fresh thyme 6 sprigs

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Loosen the skin on the chickens, slide slices of preserved lemon and thyme underneath, then rub with oil, salt and pepper. 15 min

    Rinse the preserved lemon quickly under water first, otherwise the meat turns too salty.

  2. Halve the potatoes and toss them with the oil, cumin, garlic and salt. 10 min

    Let them sit in the spiced oil, they taste better for it.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Arrange the chickens and potatoes in a large roasting pan and bake at 200°C. 1 h 15

    Flip the chickens halfway through so they brown on all sides.

  2. Add the olives ten minutes before the end of cooking. 10 min

    Not too early, they dry out and turn bitter.

When it's time to serveThe final touches, right in front of your guests.

  1. Carve the chickens and serve with the potatoes, olives and pan juices.

    Deglaze the pan with a little hot water to pull up the browned bits, that's your sauce.

Our tips to get it right

  • Pick free range chickens over standard ones, the meat stays juicier after an hour and fifteen minutes in the oven.
  • Baste the chickens with the pan juices once or twice during roasting, the skin browns better and the meat stays moist.
  • If your potatoes are large, cut them into quarters instead of halves so they cook through at the same pace as the chicken.

The variations

  • Swap the green olives for Kalamata olives, the flavor gets deeper and less sharp.
  • For a vegetarian version, replace the chickens with large chunks of summer vegetables, zucchini, bell peppers and eggplant, and cut the oven time to 40 minutes.
  • For kids, set aside some potatoes without cumin or garlic, just oil and salt, before mixing in the rest.

What to serve it with

  • A lemony green salad
  • Bread to mop up the juices
  • A mint yogurt sauce

Storage

The chicken keeps 2 to 3 days in the fridge in a sealed container. It freezes well, ideally with the meat and potatoes stored separately. Reheat in the oven rather than the microwave so the skin stays crisp.

Questions about this recipe

Can I use fresh lemon instead of preserved lemon?

Yes, but the flavor changes quite a bit, fresh lemon gives acidity without the salty, cured edge. Add a little extra salt and some zest to make up for it.

How do I know the chickens are fully cooked?

Pierce the thickest part of the thigh with a knife tip, the juices should run clear with no pink. Plan on about an hour and fifteen minutes at 200°C for two free range chickens.

Can I roast one large chicken instead of two?

Yes, pick a plump one and add extra cooking time, around an hour and a half. Check the thigh for doneness before taking it out of the oven.

What if I don't have fresh thyme?

Use a teaspoon of dried thyme instead, tucked under the skin with the preserved lemon. The flavor will be a touch less bright but the dish still works.

Can a roast chicken with preserved lemon and olives be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a roast chicken with preserved lemon and olives?

Allow 1 h 40 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in a roast chicken with preserved lemon and olives?

About 620 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roast chicken with preserved lemon and olives cost?

About €3.80 per person, that's €22.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

To round out your menu

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  • 20 min of work
  • Finished at the last minute
  • Very easy, €0.90 per person

160 kcalcalculated by Kiloach

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