About This Recipe
A tender chicken delicately infused with citrus and herbs, marinated in pressed olive oil & lemon and the sweetness of yuzu. In the oven, the aromas blend beautifully, confit lemon, garlic, rosemary… for a golden, generous dish full of sunshine.
Ingredients
From Oliviers&Co
Pressed Olive Oil & Lemon
Yuzu & Ginger Soy Sauce
Herb & Salt Blend for Meat
1 Preserved Lemon – Traditionally Brined
From the market
4 chicken thighs
6 bay leaves
4 slices of organic lemon
2 garlic cloves
600 g baby potatoes
1 sprig of rosemary
Directions
The day before: Soak the preserved lemon in a bowl of water to remove excess salt.
The next day, prepare the marinade: in a dish, place the chicken thighs, add 2 peeled and thinly sliced garlic cloves, drizzle with Pressed Olive Oil & Lemon and 3 tablespoons of Yuzu & Ginger Soy Sauce.
Cover with plastic wrap and refrigerate for 30 minutes.
Drain, then place a slice of lemon on each chicken thigh.
Wash and dry the baby potatoes. Arrange them in an oven dish along with the chicken thighs and bay leaves.
Add diced preserved lemon and a sprinkle of the Herb & Salt Blend for Meat. Drizzle with a bit more Pressed Olive Oil & Lemon, and season with pepper.
Preheat the oven to 210°C (410°F), and place the dish in the cold oven. Roast for 20 minutes. Then lower the temperature to 180°C (350°F), scatter the rosemary over the potatoes, and cook for another 40 minutes.
Baste occasionally with the pan juices (add a little water if needed).