Wednesday, September 11, 2013

460. Greek Roast Chicken

Though labeled Greek, I originally wanted to categorize this roasted chicken as Moroccan due to the use of preserved limes.

Preserved lemons or limes, though not exclusively Moroccan, are used alot in tagines and the like.
These roasted chicken were brought to my attention here not a moment too soon, because I happened to have a huge jar of preserved limes asking me what I'm going to do with them.
The preserved limes are unceremoniously tossed into the cavity before the chicken is roasted.
The flavor, never mind the amazing scent released, actually penetrates the flesh of the chicken, and you have preserved lime-tasting chicken at every bite.
You really need to experience it to understand it.
I served these wonderful roasts with delicious smashed potatoes swimming in chicken gravy.


1x1.3kg whole chicken
2 preserved limes
2 cloves garlic
1 tsp salt
1 tsp dry oregano


Preheat oven to 400F.
Pat the chicken with paper towels to ensure it is dry.
Place the garlic and preserved limes in the cavity of the chicken.
Sprinkle the salt on and in the chicken.
Sprinkle the oregano generously over the chicken.
Roast the chicken for 90 minutes until cooked through and golden.
Let stand 10 minutes before serving.

صحة و عافية

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