Ingredients
- 11 large lemons
- ½ c. Sea Salt
- 2 tbsp. Sea Salt
- 1 tbsp. sugar
- .67 c. fresh lemon juice
- 2 tbsp. fresh lemon juice
- 2 tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. fresh-ground black pepper
- 2 clove garlic
- ½ tsp. fresh oregano
- ½ tsp. fresh thyme
- 1 chicken
- 15 cherry tomatoes
- 20 small green olives
Directions
- Make the preserved lemons: Preheat oven to 300 degrees F. Cut 9 lemons into 6 wedges each. In a medium-size ovenproof nonreactive baking dish, toss together lemon wedges, sea salt, sugar, and 2/3 cup lemon juice. Cover the dish with foil and bake for 2 1/2 hours. Remove from oven and cool completely. Reserve 12 wedges of preserved lemon. Cool the remaining lemon wedges and store them in the refrigerator for another use.
- Make the chicken: Preheat oven to 450 degrees F. Cut the reserved 12 preserved lemon wedges in 1/16-inch-thick slices and set aside. Cut the remaining fresh lemons into 1/2-inch rounds. Coat a large ovenproof skillet with the olive oil and arrange the fresh lemon slices on the bottom of the skillet. Set aside. In a large bowl, mix together remaining lemon juice, salt, pepper, garlic, and herbs; add the chicken pieces and toss to coat well. Place the chicken pieces atop the lemon slices. Place the skillet on the middle shelf of the oven and roast for 30 minutes. Add the cherry tomatoes, green olives, and reserved preserved lemon wedges. Roast for 25 more minutes. Serve hot.
Source: countryliving.com
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