Of Tzli im Lemon Kavush

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Pat the chicken thighs dry for better browning. Slice the onion into wedges, grate or crush the garlic, and finely chop the preserved lemon peel, discarding the pulp if it is very salty and soft.

   700 g bone-in, skin-on chicken thighs180 g, sliced into wedges yellow onion4 cloves, finely grated or crushed garlic45 g, pulp removed, peel finely chopped preserved lemon
2. 2

   In a bowl, mix the olive oil, garlic, preserved lemon, za'atar, cumin, black pepper, and salt into a loose paste. Rub this mixture all over the chicken, including under the skin where possible, to season the meat more deeply.

   25 ml olive oil4 cloves, finely grated or crushed garlic45 g, pulp removed, peel finely chopped preserved lemon2 tsp za'atar1 tsp ground cumin1/2 tsp black pepper1/4 tsp salt700 g bone-in, skin-on chicken thighs
3. 3

   Spread the onion wedges in a small roasting dish and scatter over the olives. Arrange the chicken on top, skin side up, so the onions baste in the chicken juices while the skin roasts and crisps.

   180 g, sliced into wedges yellow onion80 g, pitted green olives700 g bone-in, skin-on chicken thighs
4. 4

   Roast for 20 minutes, then reduce the oven to 200°C and roast for 15-20 minutes more, until the skin is deep golden and the thickest part of the chicken reaches at least 75°C. If the tray looks dry, tilt it and spoon the hot juices over the onions rather than over the skin, which helps keep it crisp.

   700 g bone-in, skin-on chicken thighs180 g, sliced into wedges yellow onion80 g, pitted green olives
5. 5

   Remove the dish from the oven and rest the chicken for 5 minutes. Sprinkle with parsley and lemon juice just before serving to brighten the rich roasting juices.

   10 g, roughly chopped fresh parsley10 ml lemon juice

Origin & History

Roasted chicken with preserved lemon reflects the deep culinary connections between Israeli cooking and the wider Eastern Mediterranean and North African Jewish food traditions. Preserved lemons, olives, and za'atar are pantry staples that create a dish with bright acidity, herbal warmth, and savory depth.