israelichickenroastpreserved-lemonoliveclassicintermediate

Of Tzli im Lemon Kavush

Name: Of Tzli im Lemon Kavush
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: Israeli
Ingredients: 700 g bone-in, skin-on chicken thighs; 180 g, sliced into wedges yellow onion; 4 cloves, finely grated or crushed garlic; 45 g, pulp removed, peel finely chopped preserved lemon; 80 g, pitted green olives; 25 ml olive oil; 2 tsp za'atar; 1 tsp ground cumin; 1/2 tsp black pepper; 1/4 tsp salt; 10 g, roughly chopped fresh parsley; 10 ml lemon juice

This roast chicken is intensely fragrant with za'atar, garlic, and preserved lemon, with olives and onions melting into a tangy, savory pan sauce. The skin turns deeply golden while the meat stays juicy, making it a bold but comforting classic main course.

2 servings

655 kcal

Israeli

Ingredients

Chicken and aromatics

700 gbone-in, skin-on chicken thighs
180 g, sliced into wedgesyellow onion
4 cloves, finely grated or crushedgarlic
45 g, pulp removed, peel finely choppedpreserved lemon
80 g, pittedgreen olives
25 mlolive oil
2 tspza'atar
1 tspground cumin
1/2 tspblack pepper
1/4 tspsalt

Finishing

10 g, roughly choppedfresh parsley
10 mllemon juice

Instructions

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.
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.
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.
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.
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.

Nutrition per serving

655 kcal

Calories

44g

Protein

13g

Carbs

47g

Fat

Fiber

Notes

•Preserved lemon varies in saltiness; taste a small piece before adding extra salt.
•For the best texture, use a metal or ceramic roasting dish just large enough to hold the chicken snugly.
•Serve with couscous, rice, or warm flatbread to soak up the savory lemon-olive juices.

Background

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.

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