Roasted Lemon-Basil Chicken Recipe
6 pieces of chicken thighs
12 thin slices of preserved lemons (link)
a handful of basil leaves
salt and freshly ground pepper
1 Tablespoon olive oil
Dice the lemons very finely and mix with the olive oil. Pour over the chicken pieces and season with salt and pepper. Set aside to let the flavors absorb for one hour.
Heat the oven to 400f/200c.
Place chicken in a roasting pan, then tear up the basil leaves and stuff them in between the chicken pieces – mostly on the side and bottoms of the chicken.
Roast for 40 minutes. This is what it looks like -
Drizzle juices from the bottom of the pan over the chicken; add the rest of the basil pieces and roast for another 20 minutes. Delicious!
{ 4 comments… read them below or add one }
Must you use preserved lemons? or How do you preserve lemons? (your way)
There are links in the post to my preserved lemons recipe: http://www.mybissim.com/2010/10/preserved-lemons/. It’s easy!
If you don’t have preserved lemons can you substitute with fresh? This looks so delicious! Also, do those chicken thighs have bone in? Thank you.
Yes bones in!
About the lemons- fresh lemons have a tendency to be very bitter. if you don’t want to make my 2 days preserved lemons – I would try with fresh, using only the meat of the lemon- with no peel or white part.