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Chicken with Preserved Meyer Lemon and Olives

Chicken with Preserved Meyer Lemons and Olives is a no-fuss Moroccan-inspired weeknight meal. Chicken rests overnight in preserved Meyer lemons, garlic and spices marinade and then cooked until golden brown and tender. Perfect for meal prep!
Prep Time10 minutes
Cook Time1 hour 15 minutes
Marinade8 hours
Course: Dinner
Cuisine: Moroccan
Keyword: chicken, gluten-free, paleo, preserved Meyer lemons, Whole30
Servings: 4
Author: Lora

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 minced garlic cloves (I also added a few whole cloves)
  • 2 pieces 1/2 lemon preserved Meyer Lemons or 1/2 store-bought preserved Meyer lemon, sliced crosswise
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 2 pounds bone-in skin-on chicken pieces I used a mix of thighs and drumsticks, be sure to trim excess skin off thighs
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 pinch saffron threads
  • 1 large onion sliced thin
  • 1 cup pitted green olives
  • 2 pieces 1/2 lemon peserved Meyer lemon or 1/2 store-bought preserved Meyer lemon, sliced crosswise
  • 1/2 cup reduced-sodium chicken broth or vegetable broth
  • 1/4 teaspoon turmeric
  • 2 tablespoons chopped cilantro optional (or parsley)

Instructions

  • MARINADE
  • In a small bowl, combine the extra-virgin olive oil, garlic, preserved Meyer lemon slices, ginger, paprika, and cumin.
  • Sprinkle salt and pepper on the chicken pieces.
  • Transfer the chicken pieces to a zipped lock bag or air-tight container.
  • Add the marinade to the bag or container with the chicken pieces.
  • If you have the chicken in a zipped lock bag, seal it and massage the chicken with the marinade to completely coat.
  • If it’s in a container, use your hands to massage it all over the chicken (use disposable gloves if you have on hand).
  • Place the zipped lock bag (or container )in the fridge and marinate for at least three hours. Even better, marinate overnight. Realistically, if you have 30 minutes-1 hour, and that is fine too, but the longer it marinades, the more flavorful the chicken will be.
  • ROAST CHICKEN
  • When ready to cook, preheat the oven to 425F. In a small bowl, combine saffron with 2 tbsp. hot water and let sit 5 minutes. Add the broth and turmeric. Stir to combine.
  • On a foil paper lined baking sheet or a 12-in. ovenproof frying pan (or cast iron pan), add the chicken pieces (skin side down) and the marinade.
  • Place the onion slices and olives around the chicken.
  • Spoon the saffron water all over the chicken.
  • Transfer baking sheet to the oven and cook for 30 minutes.
  • Spoon the marinade all over the chicken and turn over chicken pieces to skin side up.
  • Lower temperature to 375F. Bake until the chicken is completely cooked through and the skin is nice and crispy; about another 30-45 minutes. Total cook time is about 1 hour-1 hour and 15 minutes.
  • Let chicken rest 10 minutes tented with foil paper before serving.
  • Sprinkle chicken with cilantro (or parsley) and serve with your side of choice (couscous or cauliflower rice if staying low-carb).

Notes

*Once cooked and completely cooled, the chicken lasts covered in the refrigerator for 4-5 days.
*When cooked and completely cool, you can also freeze it in a freezer-safe container for 1-2 months.
*If you’re making chicken breasts: The safe internal temperature for chicken breasts is 165 degrees Fahrenheit.
*If you’re making a chicken thighs and legs (like I did), you should check by inserting an instant-read thermometer into the thickest part of the thigh and temperature should read 185F.