Ingredients
- 1.8kg free-range chicken
- 1/2 a preserved lemon
- 2 tbsp butter, softened
- 1/3 cup coriander leaves, washed and chopped
- salt and pepper
- 1 orange
- 3 fresh bay leaves (optional)
- 2 cinnamon sticks
- About 2 tbsp olive oil
- 1 tsp paprika
- 1 tbsp butter, extra
Method
Pre-heat oven to 180C.
Rinse the chicken in cold water and pat dry with kitchen paper.
Chop the preserved lemon and combine with the butter, coriander and a little salt and pepper. Now gently separate the skin from the breast by pushing two fingers between the skin and the meat. Push the lemon-butter mixture underneath the skin on each side.
Season the cavity with a little salt and pepper.
Pierce the orange several times with a knife to release its flavours, and fill the chicken cavity with the orange, bay leaves and cinnamon.
Drizzle the chicken with olive oil and season liberally all over with salt, pepper and paprika. Place a few dobs of the extra butter on the breasts and place in a baking tray.
Roast for 60-70 minutes*, basting with pan juices every 20 minutes, then remove from the oven and leave for 10 minutes in a warm place before serving.
* To test if the chicken is done, insert a skewer into the thigh; the juices should run clear, not pink.
