Roast Chicken stuffed with preserved lemons


Preserved lemons 2-3
Garlic: 1 bulb
Rosemary: Fresh
Thyme: Dried or fresh
Lemon fresh: 1
Onions 3-4
Whole chicken


Line the inside with dried thyme, squash in 2-3 preserved lemons, a bulb of garlic and some sprigs of rosemary.
squeeze a fresh lemon inside and over the top, just leave it in the pan to help the gravy. Slide rosemary between the skin and flesh. Sprincle some more tyme.
Sliced potatoes, 3 or 4 peeled onions cut in half. Roast. When done remove contents leaving just a juice, add a touch of red or white wine, a splash of water, half a chicken stock cube, boil on hob for 1 minute until gravy is concentrated enough.
In this very large serving some fresh spinach cooked with garlic and a sqeeze of lemon.

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