Chicken with Preserved Lemons - Pollo con Limoni Conservati
Prep time
Cook time
Total time
Recipe type: Secondi / Main Course
Serves: 4 servings
  • 8 chicken thighs, about 3 to 31/2 pounds
  • 3 Tbs. Capers, preferably packed in salt and rinsed, or 3 Tbs Capers in brine drained
  • 1½ preserved lemon, chopped but do not rinse
  • 4 large cloves of garlic sliced
  • 3Tbs olive oil
  • Kosher Salt
  • Freshly ground black pepper
  • ½ cup chopped Italian parsley leaves
  • 2 or 3 sprigs fresh Italian parsley
  1. Place the chicken in a roasting pan that will nicely accommodate the 8 thighs without crowding. Season both sides of the chicken thighs with salt & freshly ground black pepper, drizzle with the olive oil, add the sliced garlic, approximately two thirds of the chopped preserved lemon and half of the capers: marinate in the refrigerator up to three hours (if using preserved Eureka lemons, the marinating time should not exceed one hour) and remove about 30 minutes prior to putting in the oven.
  2. Preheat the oven to 400º F, place the rack in the center of the oven.
  3. The chicken thighs should be skin side up, place the roasting pan into the preheated oven and roast for 30 minutes without opening the oven. After 30 minutes reduce the temperature to 350ºF, open the oven, turn the thighs over, skin side down, reverse the position of pan and roast for an additional 7 or 8 minutes.
  4. Open the oven, add the remaining chopped preserved lemon and capers, flip the thighs to skin side up again and continue to roast for another 7 to 10 minutes. The skin should be brown, and the natural juice and fat will be bubbling.
  5. Remove the pan from the oven. The chicken may be plated or served directly from the roasting pan. In either case, spoon some of the drippings along with the lemon, capers, & garlic over the chicken and garnish with the chopped parsley and parsley sprigs.
  6. This dish can easily be made a day in advance, refrigerated, and warmed gently in a 325º oven.
Recipe by LaBellaSorella at