There is nothing like a perfectly roasted chicken. I don't eat a lot of meat, at all - but when I do choose to have it (this usually comes with cravings), I love to roast it to perfection. I made this dish a few years ago, and decided to make it when I saw this amazing preserved lemons at the market. You can preserve them at home, but I didn't feel like doing that, and if you find a great brand of preserved lemons, you won't go wrong with them. The flavor of these lemons is very strong and delicious, so you don't have to use too much of the sauce or the lemons. I use about two lemons per chicken, and about 1/2 cup of the juices, as I add my own ingredients as well. When I cook meat, I like to marinate it overnight, and especially with these flavors, as they really get absorbed well into the chicken.
1 whole chicken
2 preserved lemons, sliced
1/2 cup preserved lemon juice
1/3 cup extra virgin olive oil
Few pinches of sea salt
2 tsp ground cumin
2 tsp ground turmeric
2 tsp ground paprika
Optional: add sliced sweet potato, onions or beets.
Place the bird in a bowl. Slice the preserved lemons and place on top. Pour the juice and olive oil all over the chicken. Stuff the cavity with the thyme, sage and rosemary. Sprinkle the sea salt, cumin, turmeric and paprika over the bird and cover with foil. Place in the fridge overnight.
Preheat the oven to 425F. Place the chicken in a roasting dish and roast for 1 1/2 hours. Remove the chicken and place on a serving platter; cover with foil and let rest for 20 minutes. Slice and serve.