This chicken recipe is best made two days in advance to enhancethe flavours, making it a great
Rosh Hashanah lunch dish. Preserved lemons are available in most supermarkets and delicatessens.

Serves: 6 - 8
Preparation: 15 minutes
Cooking: 1.5 - 2 hours

Ingredients

● One large roasting chicken (1.8 - 2kg)
● Salt and pepper
● 2 tbsp turmeric
● 2 large onions, sliced
● 500g green, pitted olives
● 350g preserved lemons in their juice

Method

● Preheat the oven to 220°C.

● Place the chicken, breast up, in a roasting tin with the onion. Season with salt, pepper and turmeric.

● Drain the preserved lemons, reserving the juice. Slice the lemons, put some inside the chicken and the rest in the tin.

● Pour 300ml of water and the preserved lemon juice in the tin with the chicken. The chicken fat creates its own gravy, so you don't need to add oil.

● Roast for 30 minutes.

● Remove from the oven after 30 minutes and turn the chicken onto its breast and cook for 30 minutes more. Repeat this "cook and turn" process three times until the chicken has a beautiful roasted colour, adding the olives for the last 30 minutes.