4 lb organic or free-range whole chicken, innards removed
1 whole head of garlic, unpeeled, cut in half (optional)
2 bunches each of rosemary and/or thyme
1 jar of preserved lemons, or about 8 ounces
1 tablespoons butter, softened
2 cups chicken stock
salt and pepper
Optional: You can put some carrots and potatoes (about a pound each, peeled and cut into large chunks), one sliced fennel and one sliced onion, at the bottom of the roasting pan for a one-dish meal. The juices from the chicken will beautifully flavor the vegetables as it cooks.
Instructions
Preheat oven to 500 degrees. (Yes, that's right!)
Rinse chicken inside and out with cold water, then pat dry and sprinkle inside and out with salt and pepper (This method has recently become controversial, but we have never had problems with it).
Stuff with garlic if using, ⅔ jar of preserved lemons, 1 bunch each of rosemary and/or thyme.
Spread softened butter and remaining preserved lemons all over chicken and put into a medium-sized roasting pan.
Pour chicken stock on bottom of pan.
Roast, uncovered, for 45 minutes to an hour until skin is brown and crispy.
Add vegetables if using (carrots, potatoes, fennel, onion).
Cover and reduce heat to 425 degrees and continue roasting for an additional 30 minutes.
Let rest for 10 minutes before carving. Serve on a platter with the second bunch of herbs for garnish.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/01/24/citrus/