Roast chicken with preserved lemons

Makes 6 servings

Vicky

ingredients

6 1/2- to 7-lb chicken
6 ounces (1 1/2 sticks) soft butter
2 tbsp chopped fresh rosemary
3 tbsp finely diced onions, plus 2 large onions, sliced
1/4 cup finely diced preserved lemons (available at Middle Eastern markets and specialty food stores)
1/2 cup fresh bread crumbs
Salt and pepper
3 lb unpeeled fingerling potatoes, cut in two lengthwise
8 large garlic cloves, peeled and halved
1/4 cup olive oil

1
Heat oven to 375 degrees.
2
Using a cleaver, chop wings from chicken at joint closest to breast; reserve.
3
In a medium mixing bowl, combine butter, one tablespoon rosemary, diced onions, lemons and bread crumbs to form a thick paste.
4
Using your fingers, separate skin from breast of chicken, and slather mixture under skin about 1/2 inch thick.
5
Sprinkle skin liberally with salt.
6
Place wings in a roasting pan, and place chicken on top.
7
In a large mixing bowl, combine remaining rosemary, the potatoes, garlic, sliced onions, olive oil, and salt and pepper to taste.
8
Toss to mix well and add to pan around chicken.
9
Roast, occasionally basting chicken and tossing potatoes, until juices run clear when chicken is pierced with a knife at joint of leg, about 1 1/2 hours.
10
Carve and serve each portion with some seasoned skin and potatoes and onions.