Recipe by Daphna Rabinovitch

Preserved Lemon and Olive Roast Chicken

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Meat Meat
Easy Easy
8 Servings

No Allergens specified

2 Hours, 30 Minutes

This healthy lemon chicken is bursting with flavor! With a combo of preserved lemons, lemons, white wine and olives, the zingy yet balanced ingredients ensure each bite of this one-pan dish is bursting with delicious lemony flavor!


Preserved Lemons

  • 1/2 cup coarse salt


  • 1 (3-and-1/2-to-4-pound) chicken

  • 1/4 cup Gefen Olive Oil

  • 1/4 cup chopped fresh oregano

  • 4 large cloves garlic, minced or 4 cubes Gefen Frozen Garlic

  • 1 and 1/4 teaspoon salt

  • 1 and 1/4 teaspoon black pepper

  • 1 recipe preserved lemon (see below)

  • 1/2 cup black olives

  • 1 cup button mushrooms, stemmed

  • 2 potatoes, cut into chunks

  • 1/2 cup packed in oil julienned sun-dried tomatoes, rinsed

  • 1 onion, cut into 1/8s

  • 3/4 cup dry white wine, such as Baron Herzog Sauvignon Blanc


Prepare the Preserved Lemons


Slice one lemon; quarter half of second lemon (reserve other half for another use). Toss together lemon slices and quarters, juice and salt. Transfer to sterile jar with tight-fitting lid. Seal and let stand at room temperature for seven days, shaking jar every 24 hours.


Lemons can be stored in refrigerator for up to two months, adding additional juice to ensure slices are always submerged in juice.

Prepare the Preserved Lemon and Olive Roast Chicken


Preheat oven to 350 degrees Fahrenheit.


In small bowl, stir together one tablespoon of oil, oregano, garlic and half a teaspoon of the salt and pepper. Reserve one teaspoon.


Loosen skin from top of chicken without removing. Rub oregano mixture all over flesh to distribute as evenly as possible. Place lemon quarters, half of lemon slices and three quarters of the olives into cavity of bird. Truss legs. Place in roasting pan or Dutch oven. Sprinkle top with a quarter teaspoon each of the salt and pepper.


Toss remaining lemon slices, remaining olives, mushrooms, potatoes and sun-dried tomatoes with remaining olive oil, reserved oregano mixture and remaining salt and pepper. Scatter around chicken. Pour white wine over.


Roast, basting every 30 minutes, in center of preheated oven for about two hours, or until meat thermometer inserted in thigh reads 185 degrees Fahrenheit. Tent with foil and let stand for 10 minutes before carving. Carve and serve with pan juices surrounded by roasted vegetables.


Photography by Tamara Friedman

Preserved Lemon and Olive Roast Chicken

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