{mosloadposition contad}Roasted Chicken with Preserved Lemons
Pair this flavorful dish with your favorite salad and a chilled bottle of nice New Zealand Sauvignon Blanc.

One 5-6 pound roasting chicken, rinsed and dried
Salt and freshly ground black pepper
1 lemon, halved
4 whole garlic cloves (with peel)
1 small onion, peeled and coarsely chopped
1 bay leaf
1 preserved lemon (available in specialty food markets), finely chopped, or finely grated zest of 1 fresh lemon
2 tablespoons butter, softened
1 tablespoon olive oil

Very thinly sliced lemon, for garnish, optional.
 
1.  Preheat oven to 425 degrees.  Season the chicken inside and out with salt and pepper, and place in a roasting pan.  Squeeze the lemon halves over the chicken, and rub the skin with the juice.  Place the squeezed halves inside the cavity along with the garlic, onion, and bay leaf.
 2.  Working carefully so as not to tear the skin, slide your hand under the skin of the bird to loosen it.  Loosen the skin over the breast and as much as possible over the thighs.  Mix together the chopped preserved lemon or fresh zest with the soft butter, and slide it between the skin and meat of the chicken, spreading it as evenly as possible.  Rub the outside of the skin with olive oil.
 3.  Place the chicken in the oven and roast for 30 minutes.  Reduce heat to 375 and continue to roast for an additional 1 1/2 hours, or until juices run clear when the leg of the chicken is pierced where it connects to the breast.  If the juices are pink, roast for an additional 15 minutes and test again.
 4.  Remove from heat and allow to cool to room temperature.  Slice the meat and skin (including the preserved lemon) and arrange decoratively and compactly in a sealed picnic container.  (If desired, you may garnish with paper-thin slices of lemon.) Alternatively, remove and discard the lemon, onion, and garlic in the cavity, and wrap the chicken tightly in plastic wrap or place in a large travel container.  Chill until serving time, then cut or slice as desired.
Makes 6 to 8 servings (or more if made into salad)