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Spring Roast Chicken with Preserved Lemon
Ingredients
  • 70g unsalted butter, softened to room temperature
  • 3 tbsp thyme leaves
  • 3 garlic cloves, crushed
  • 1 small preserved lemon, pips discarded, flesh and skin roughly chopped (30
  • 1 lemon: zest finely grated, plus 1½ tbsp juice, to drizzle
  • 1 whole chicken (1.5kg)
  • salt and black pepper
Steps
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