Roast chicken with preserved lemon and cumin butter

4 servings Prep: 30 mins, Cooking: 1 hr 30 mins
Rate this recipe
Make your own preserved lemon for this aromatic roast chicken recipe.

By Food24 November 04 2013
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

1 chicken — large
80 g butter — softeneed
40 g onion — salad onions, finely sliced
2 tsp cumin
2 Tbs lemon — preserved, chopped
1 tsp paprika — ground
2 Tbs fresh coriander — chopped
1 salt and freshly ground black pepper
1 fresh thyme — handful
1 onion — sliced
1 lemon — cut into wedges
Tap for ingredients
Tap for ingredients


Preheat oven to 180ºC.

Loosen skin over chicken breast and thighs by working your fingers (or a wooden spoon) from the neck flap gently down over thighs.

Mix butter ingredients together and season.

Spread butter between skin and meat in an even layer, under skin, over breast and thighs.

Season chicken and stuff cavity with thyme, onion and lemon.

Place remaining onion and lemon in a roasting pan and place chicken on top.

Roast for 90 minutes or until cooked through and drumsticks easily pull away from chicken when tugged.

Allow to rest for at least 5 minutes before carving.

More good ideas:

Roast vegetables like carrots, regular and sweet potatoes and butternut with the chicken.

Dot the flavoured butter over lamb chops or steak.

Buy all the ingredients now from Pick n Pay.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.