Moroccan-style roast chicken

Ingredients

• 2 preserved lemons
• 1 tablespoon ras el hanout
• 1 dried chilli
• 1 x 1.6kg whole free-range chicken
• olive oil
• 1 teaspoon rose petals (unsprayed) , optional
• a few sprigs of fresh coriander

Method

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Finely chop 1 of the preserved lemons and bash together with the ras el hanout, dried chilli and a pinch of sea salt and black pepper using a pestle and mortar.
3. Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken.
4. Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray.
5. Scatter with rose petals (if using), and roast for 1 hour 20 minutes, until the skin is sticky and chicken is cooked. Pick, then scatter over the coriander leaves to serve.

ENJOY YOUR MEAL