Delicious chicken like you never eat before.
2 preserved lemons
1 tablespoon ras el hanout1 dried chilli
1 x whole 1.6kg free-range chicken
1 teaspoon rose petals (unsprayed) , optional
a few sprigs of fresh coriander
Preheat the oven to 180ºC/gas 4.
Finely chop 1 of the preserved lemons and bash together with the ras el hanout, dried chilli and a pinch of sea salt and black pepper using a pestle and mortar.
Slice the remaining lemon and divide between the base of a roasting tray and the cavity of the chicken.
Slash the chicken breast a few times and rub in the marinade. Drizzle with oil, rub again, and place in the roasting tray.
Scatter with rose petals (if using), and roast for 1 hour 20 minutes, until the skin is sticky and chicken is cooked. Pick, then scatter over the coriander leaves to serve.