This Moroccan inspired Preserved Lemon and Cumin Roast Chicken is the result of some experimentation. If you know me then you may know that I am a little obsessed with roast chicken and as such roast chicken is the one recipe that I have researched alot and tried to make in a gazillion different ways.

Full Roast Chicken in a roasting pot on blue background.

Moroccan inspired Preserved Lemon and Cumin Roast Chicken

This recipe right here is for my idea of the perfect roast chicken. I feel like the pics don't do it justice but hey ho. Next week I will be trying a new recipe from New York Times. It involves a hair dryer..yes really.

The great thing about roast chicken is that it needs nothing more then salt, pepper and olive oil to make it taste amazing. Both Nigel Slater and Diana Henry have featured recipes with just those ingredients and as sumptuous and irresistible as their recipes are, I really really love adding garlic, cumin, coriander (sometimes), spices, and preserved lemons to my recipe. If I don't have time to mess about, I just add Garlic to the pan.

Roast Chicken

My roast chicken making journey only started recently. By recent I mean about 2 - 3 years ago. I had never made a roast chicken before then. I had made plenty of roast shoulders and legs of lambs but roast chicken was something I picked up from the local takeaway. Had I known that roast chicken didn't have to taste/feel..like that, I would have tried sooner.

Crispy Skin, Dry Meat

The thing is, for some reason my kids loved that crispy chicken with the really dry meat underneath. They thought it was a treat. I mean..I don't know why either. Now that they've tried proper roast chicken, I don't think I could put myself or them through the agony again.

I think the final straw was on one blusteringly cold and windy night (adds to the drama) when I wanted to take dinner round to my in laws. I picked some rotisserie chicken up from a local place and made chips to go with it. As we sat down at the dinner table, the dryness of the chicken not only became apparent but i became hyper aware of it. Mainly because I was aware that I was inflicting this pain on others too. I got up from the table with a dry mouth, vowing that I would never buy roast chicken again.

Recipe Research

Diverting slightly..I have a thing for recipe books. I can easily spend a few hours looking through them. My collection always feels like it may be too big but hey some people spend on clothes and shoes. I spend on ingredients and books. Although having heard a recent podcast, my collection seems pretty humble in comparison to the 3000 that the lady being interviewed had amassed. I learn a lot from my books and some are more useful then others.

So I have been though all my recipe books and tried all the roast chicken recipes in them. Every one of the roast chicken recipes had a little bit at the top talking about why this particular recipe is the perfect recipe for roast chicken..and I believed all of them and so I tried all of them.

From Nigel to Jamie to Marcus to Gordon to Nigella, to Diana Henry..Oh and Laurie Colwyn. From Samin to Felicity Clarke to that bloke from Maxs Sandwich Shop. I have tried them all (as have my family) and this is my favourite technique of them all.

So here it is. My perfect roast chicken recipe with the most moist and flavourful meat.

How to make it

Heat oven to Gas Mark 7/220 C.

Season the Chicken and allow to sit for 30 mins.

Add Salt to Buttermilk and pour into a resealable bag. Add the Chicken and place in the fridge for 24 hours.

Blend all the ingredients for the marinade.

Massage under and on top of the skin of the Chicken.

Tie the legs together.

Place breast side down and point legs of the Chicken towards the back of the oven in a casserole dish.

Cook for 30 minutes, basting every 15 minutes.

Turn the heat up to GM 9/250 C.

Cook a further 15 minutes. Remove from oven and rest for 10 minutes.

Storage

Leftovers:

Once cooled, carve the chicken and store in an airtight container in the fridge for up to 3-4 days.
Keep any pan juices separately; they make an amazing sauce or can be stirred into rice or couscous for extra flavor.

Freezing:

You can freeze carved chicken in portions for up to 2 months. Wrap tightly in cling film and place in a freezer-safe bag or container.
Thaw overnight in the fridge before reheating gently in the oven at 160°C/320°F with a splash of water or stock to keep it moist.

Reheating:

The best way to reheat without drying it out is in a low oven (150-160°C / 300-320°F) for 15-20 minutes, covered loosely with foil.
For crispy skin, remove the foil in the last 5 minutes of reheating.

Variations

1. Spicy Twist:

Add harissa paste or smoked paprika to the marinade for a smoky, fiery edge.
A pinch of cayenne pepper also works well if you like a gentle heat.

2. Herb Infusion:

Slide sprigs of thyme, rosemary, or bay leaves under the skin along with the marinade for an aromatic punch.
A handful of chopped fresh parsley or coriander sprinkled over just before serving brightens the dish beautifully.

3. Citrus Alternative:

If you don't have preserved lemons, substitute with lemon zest and a squeeze of fresh lemon juice. Orange zest can add a sweeter twist.

4. Yogurt Marinated:

Replace buttermilk with plain yogurt mixed with spices; this tenderizes the meat even further and adds a silky richness.

5. One-Pan Roast:

Add root vegetables like carrots, parsnips, and potatoes around the chicken while roasting. They absorb the flavors and make a complete meal in one pan.

6. Quick Version:

If you're short on time, skip the 24-hour buttermilk soak. Rub the marinade directly under the skin and roast as usual. It will still be flavourful, though slightly less tender.

📖 Recipe