Moroccan-style roast chicken

“This quick and easy roast chicken recipe requires minimal effort for a whole lot of flavour ��� enjoy! ”

Ingredients

2 preserved lemons

1 tablespoon ras el hanout

1 dried chilli

1 x 1.6kg whole free-range chicken

olive oil

1 teaspoon rose petals (unsprayed) , optional

a few sprigs of fresh coriander

Method

1. Preheat the oven to 180��C/350��F/gas 4.
2. Finely chop 1 of the preserved lemons and bash together with the ras el hanout, dried chilli and a pinch of sea salt and black pepper using a pestle and mortar.
3. Slice the remaining lemon and divide between the base of a��roasting tray and the cavity of the chicken.
4. Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray.
5. Scatter with rose petals (if using), and roast for 1 hour 20 minutes, until the skin is sticky and chicken is cooked. Pick, then scatter over the coriander leaves to serve.

source: https://www.jamieoliver.com

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