Lemon Preserved Roasted Chicken With Vegetables Recipe by Raybel
Cooking Instructions 30 mins 1 Preheat oven at 375°F 2 Peel and cut vegetables. Toss them together with half the olive oil, the parsley, the garlic paste, and 1/4 preserved lemon cut finely. 3 Make a bed with the vegetable mix in a baking dish. 4 Dry the skin of the chicken. Insert the second quarter of the preserved lemon in the cavity of the chicken. Add a little salt and pepper in the cavity. 5 Put the chicken on the bed of vegetables and rub the other half of olive oil on the skin of the chicken. Dust with salt and pepper. 6 Put in oven for about 1h, until the internal temperature of the chicken has reached 180°F and the vegetables are nicely roasted. 7 Remove the dish from the over and let rest for 5 to 10 minutes before serving. 8 Enjoy! 1 Preheat oven at 375°F 1 Preheat oven at 375°F 2 Peel and cut vegetables. Toss them together with half the olive oil, the parsley, the garlic paste, and 1/4 preserved lemon cut finely. 2 Peel and cut vegetables. Toss them together with half the olive oil, the parsley, the garlic paste, and 1/4 preserved lemon cut finely. 3 Make a bed with the vegetable mix in a baking dish. 3 Make a bed with the vegetable mix in a baking dish. 4 Dry the skin of the chicken. Insert the second quarter of the preserved lemon in the cavity of the chicken. Add a little salt and pepper in the cavity. 4 Dry the skin of the chicken. Insert the second quarter of the preserved lemon in the cavity of the chicken. Add a little salt and pepper in the cavity. 5 Put the chicken on the bed of vegetables and rub the other half of olive oil on the skin of the chicken. Dust with salt and pepper. 5 Put the chicken on the bed of vegetables and rub the other half of olive oil on the skin of the chicken. Dust with salt and pepper. 6 Put in oven for about 1h, until the internal temperature of the chicken has reached 180°F and the vegetables are nicely roasted. 6 Put in oven for about 1h, until the internal temperature of the chicken has reached 180°F and the vegetables are nicely roasted. 7 Remove the dish from the over and let rest for 5 to 10 minutes before serving. 7 Remove the dish from the over and let rest for 5 to 10 minutes before serving. 8 Enjoy! 8 Enjoy! More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Cowboy Cookies Pear and Ginger cake Chicken Broccoli Divan Casserole Creamy BBQ Dipping Sauce rosemary infused oil Cowboy Cookies Pear and Ginger cake Chicken Broccoli Divan Casserole Creamy BBQ Dipping Sauce rosemary infused oil Pear and Ginger cake Bacon-Bean Casserole Sarah's perfect dairy and wheat free cupcakes Strawberry Wine Mixed Berry Pie Croutons Creamy BBQ Dipping Sauce lemon butter with capers and gherkins cream sauce Berry and Yogurt Crunch Squirrel fricassee Mexican Fruit Cake Pear and Ginger cake Bacon-Bean Casserole Sarah's perfect dairy and wheat free cupcakes Strawberry Wine Mixed Berry Pie Croutons Creamy BBQ Dipping Sauce lemon butter with capers and gherkins cream sauce Berry and Yogurt Crunch Squirrel fricassee Mexican Fruit Cake