Comments on: Chicken with Preserved Lemon

By: Laura

Laura — Sat, 14 Jun 2025 05:00:01 +0000

Wonderful chicken! Everyone had seconds! The flavors are outstanding! Used Meyer lemons from my sisters tree and they made the best preserved lemons! I think she’ll be preserving lemons next yield! Plus, the preserved lemons are just good on their own.

By: Laura

Laura — Thu, 14 Mar 2024 04:12:30 +0000

Delicious! I had 2 skinless chicken breasts so cooked them with the other ingredients and added some of the preserved lemon juice. Had to use dry thyme as I could not find fresh savory or fresh thyme. Really liked the salty/tartness of the lemon. Will be making again but with fresh herbs. Thank you for a great recipe!

By: Jill

Jill — Sat, 03 Nov 2018 19:24:46 +0000

Hi I was wondering if you could help me find the broken link for your “feed my family all week” statement. While I like roasting chickens and I love having the broth, my family and I get bored with it. Any thoughts as to how to use chicken meat in creative ways? Thanks I love your blog!

By: Natasha

Natasha — Thu, 25 Jun 2015 18:12:12 +0000

Hi Jenny-- live your blog

Wondering what the increase in cook time if I doubled the recipe

Thanks in advance!

By: Conner Middelmann-Whitney

Conner Middelmann-Whitney — Mon, 14 Jul 2014 04:48:22 +0000

I have been struggling for years with dry, rubbery oven-roast pastured chickens (and the slow cooker wasn't great either -- it would cook them to a mushy sludge...). I tried your recipe tonight and it worked like a charm!! The meat -- incl. the breasts! -- was succulent, the salty skin golden and crunchy, and the potatoes were caramelized in a lemony-garlicky syrup. My family was delirious! Thank you! Best regards, Conner (Boulder, CO)

By: Kim Pawell

Kim Pawell — Tue, 01 Jul 2014 16:39:29 +0000

Love this blog post. My mom used to cook chicken in a clay pot when I was a kid. I agree lemon, potato and chicken is a great combination. I can’t wait to try your approach. Have you ever tried using a tagine for roasting the chicken? I think I may try your recipe in a tagine. Could be great!

By: Jenny

Jenny — Tue, 03 Jun 2014 18:37:22 +0000

In reply to umut. Nope. I prepare it exactly as the recipe is written.

By: umut

umut — Tue, 03 Jun 2014 18:32:15 +0000

do you turn the chicken over during cooking?

By: Bill Shoemaker

Bill Shoemaker — Wed, 28 May 2014 04:20:56 +0000

In reply to Jennifer. I'm also committed to Judy Rogers' salting methods. Last time I did chicken on beer can. Slow roasted sounds good. Have you tried Judy's salting method with the slow roasting technique?

By: shauna

shauna — Wed, 30 Oct 2013 17:02:40 +0000

This was so easy to prepare and so delicious! My new favorite way to roast chicken. I used thyme because it's what I had on hand, and I also substituted sliced black radish, turnip, carrot and red onion for the potato. They didn't get dried out (not sure if previous reviewer drizzled her root veggies with olive oil -- that did the trick for me, but you could also stir them partway through cooking to make sure they're coated). The recipe turned out to be very flexible, and the whole house smelled amazing.