This recipe has been a household favorite since I discovered the joys of preserved lemons. I used to buy them at Whole Foods. Now I make them and they’re super easy with a little planning. While pickling, the lemons need to sit around the refrigerator for a month or so minimum. Check out the Blog from February 28, 2013 and also from February 8, 2016. Both have recipes for preserved lemons.
PRESERVED LEMON CHICKEN Preheat oven to 450°
2 preserved lemons
1 pound or 6 chicken thighs or 3 split breasts
Finishing salt (Maldon or another good variety)
Pour a little olive oil onto a baking sheet or into a baking pan or casserole. Place the chicken in one layer in the pan and rub olive oil all over the pieces. Chop the preserved lemons into bits. Scatter the preserved lemon bits over the chicken pieces. Place the pan of chicken on the oven rack, close to the heat (I use the second slot from the top) and bake for 25 or 30 minutes depending on whether you’re using breasts or thighs. We like thighs because they’re moist and can take the heat. They get crunchy and crispy on the outside and stay soft in the middle. Breasts need a careful cooking so be sure to check for doneness.
We serve these delicious morsels with a green salad, green beans, smashed potatoes or maybe just some crusty bread.