Best 8 Chicken Preserved Lemon New Potato Traybake Recipes

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Chicken preserved lemon new potato traybake is a vibrant and flavorful dish that is sure to impress. The combination of tender, succulent chicken, tangy preserved lemons, and crispy new potatoes creates a delightful symphony of flavors. With its ease of preparation and minimal cleanup, this traybake is a lifesaver for busy weeknight dinners or casual weekend gatherings. Just toss everything onto a baking sheet, pop it in the oven, and let the magic happen. In this article, we'll guide you through the process of creating this delicious dish, sharing tips and tricks to ensure a perfect result every time.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN & NEW POTATO TRAYBAKE



Chicken & new potato traybake image

Pop chicken thighs and potatoes in one pot and roast with olives, lemon, garlic and bay leaves for a lazy weekend lunch or dinner

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 8

3 tbsp olive oil
500g new potatoes
140g large pitted green olives
1 lemon, quartered
8 fresh bay leaves
6 garlic cloves, unpeeled
4 large chicken thighs
bag watercress or salad leaves, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pour the olive oil into a large roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic. Toss everything together so it's coated in oil and evenly distributed. Add the chicken thighs, skin-side up, and season.
  • Put the roasting tin in the oven and roast for 1 hr, basting with the pan juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.
  • Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with watercress or your favourite salad leaves on the side.

Nutrition Facts : Calories 323 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.9 milligram of sodium

CHICKEN, PRESERVED LEMON & NEW POTATO TRAYBAKE



Chicken, preserved lemon & new potato traybake image

Easy to make tray bake with chicken and preserved lemons.

Provided by vertheim

Time 1h25m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 180°C, gas mark 4. Place the chicken pieces in a large roasting tin with the shallots and new potatoes. Mix together well with the olive oil, garlic and preserved lemon then season. Pour over the wine or stock. Cover tightly with foil and roast for 30 minutes.
  • Meanwhile, place the pine nuts in a small roasting tin and place in the oven to toast for 4-5 minutes until golden. Set aside to cool. Place the herbs and cooled pine nuts in a food processor and blend to a coarse paste.
  • Remove the tin from the oven and discard the foil. Roast for a further 40 minutes until the chicken is golden and thoroughly cooked, there is no pink meat and the juices run clear.
  • Spoon the herb paste into the tin and toss well before serving. Delicious with green salad or seasonal vegetables.

ROASTED POTATOES WITH PRESERVED LEMON, GARLIC, AND CHILES



Roasted Potatoes with Preserved Lemon, Garlic, and Chiles image

Salty, tangy preserved lemon plays two parts here: it's roasted on the same pan as the potatoes, along with garlic, jalapenos, and red onion, and it's used to amp up the parsley-and-mint salad that's sprinkled on just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 10

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/3 cup plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large or 2 small jalapenos, sliced into 1/8-inch rounds (about 1/4 cup), seeds removed if less heat desired
1 tablespoon finely chopped garlic (from 2 to 3 cloves)
1/2 small red onion, thinly sliced (1/2 cup)
1 of Sarah's Preserved Lemons, chopped (1/2 cup)
3/4 cup packed parsley leaves (flat leaf, curly leaf, or a combination)
1/4 cup packed fresh mint leaves
1 teaspoon fresh lemon juice

Steps:

  • Place potatoes in a large pot; cover with water by 2 inches. Bring to a boil, then reduce heat and simmer until just tender when pierced with the tip of a knife, 5 to 6 minutes. Drain and pat dry.
  • Preheat oven to 425 degrees. Toss potatoes with 1/3 cup oil on a rimmed baking sheet, season with salt, and roast, tossing occasionally, until golden brown and crisp, about 40 minutes. Add jalapenos, garlic, onion, and 7 tablespoons preserved lemon. Cook, tossing once, until onion and jalapenos are softened, about 8 minutes. Season with salt.
  • Meanwhile, toss parsley, mint, and lemon juice with remaining 1 teaspoon oil and remaining 1 tablespoon preserved lemon. Season with salt and pepper. Serve potatoes warm or at room temperature, with herb salad sprinkled over top.

ROAST CHICKEN WITH PRESERVED LEMONS AND ROOT VEGETABLES



Roast Chicken with Preserved Lemons and Root Vegetables image

Prepare an authentic Moroccan meal at home with this flavorful roast chicken recipe from "Mourad: New Moroccan," by Mourad Lahlou.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 27

3/4 cup granulated sugar
1 1/2 cups coarse salt
2 lemons, quartered
1 cup cracked green olives in brine
12 flat-leaf parsley sprigs
3 tablespoons sliced garlic
1 tablespoon Tellicherry peppercorns
8 sprigs fresh thyme
10 bay leaves
16 cups ice cubes
2 (3 1/2-pound) chickens, trimmed of excess fat
12 medium turnips, peeled and halved lengthwise
12 medium carrots, peeled and cut into 1 1/2-inch pieces
8 cipollini onions, about 1 1/2 inches in diameter, peeled and root ends trimmed
4 small parsnips, peeled and cut into 1 1/2-inch pieces
3 small rutabagas, peeled and quartered lengthwise
2 tablespoons extra-virgin olive oil
2 teaspoons coarsely chopped fresh thyme
18 cloves garlic
Coarse salt
1 tablespoon preserved lemon liquid
2 tablespoons cold unsalted butter, cut into pieces
2 teaspoons chopped flat-leaf parsley
3 Preserved Lemons
8 fresh thyme sprigs
Coarse salt
1/2 cup (1 stick) unsalted butter, room temperature

Steps:

  • Make the brine: Fill a large stockpot with 16 cups water; bring to a simmer over medium-high heat. Add sugar, salt, lemons, olives and their brine, parsley, garlic, peppercorns, thyme, and bay leaves; stir to dissolve sugar and salt. Remove from heat and let stand for 20 minutes to infuse.
  • Add ice to brine mixture to cool. If brine is not completely cold, transfer to refrigerator until cold. Add chickens to cold brine and weight down with a plate or small pot lid to keep submerged. Transfer to refrigerator and let brine 8 to 12 hours.
  • Make the chicken: Cut preserved lemons into quarters. Cut flesh away from rinds, reserving both. Remove chicken from brine; discard brine. Rinse chickens and pat dry using paper towels. Place 1 chicken on work surface with legs facing you. Starting at the cavity, work the handle of a wooden spoon between skin and one breast to create a pocket, working slowly and gently to avoid tearing skin. Repeat process with other side.
  • Holding chicken in place with one hand, slide index and middle fingers of your other hand into each pocket to enlarge it, then slide your fingers down to create a pocket over the thigh. Repeat entire process with second chicken.
  • Insert pieces of preserved lemon rind, white pith-side down, and thyme sprigs into pockets over thighs and breasts. Sprinkle cavities with salt and rub chickens with reserved flesh from preserved lemons, scraping off any pieces of lemon flesh that stick to the chicken and discard.
  • Position 1 chicken, breast side up, with legs facing you. Cut a vertical slit in one side, about 1 inch back from cavity, alongside thigh. Cross end of opposite drumstick over drumstick on this side and poke top end of drumstick through slit. Depending on condition of chicken's skin, it may rip as you try to poke the drumstick through it, so have some kitchen twine on hand just in case to tie legs together if necessary. Repeat process with other chicken. Season chickens with salt.
  • Preheat oven to 500 degrees.
  • Make the vegetables: Place turnips, carrots, onions, parsnips, and rutabagas in a large bowl; add olive oil, thyme, garlic, and 3 pinches salt. Toss to combine. Transfer vegetables to a large roasting pan spreading in an even layer. Set a roasting rack over vegetables. Place chickens, breast-side up on roasting rack, leaving space between chickens. Chickens should not be touching vegetables, but set over them.
  • Transfer roasting pan to oven; roast for 15 minutes. Spread room-temperature butter from remaining chicken ingredients over the breasts; continue roasting 30 minutes more. Roast until skin is deep golden brown and an instant-read thermometer inserted into thickest part of thigh reaches 160 degrees, 15 to 20 minutes more. Transfer chicken to a cutting board and let stand 20 minutes.
  • Meanwhile, remove rack and set roasting pan on stove over two burners. Bring cooking liquid to a simmer. Whisk in preserved lemon liquid and simmer for 2 minutes. Stir in butter, piece by piece, to emulsify sauce and glaze vegetables. Stir in parsley. Serve chickens whole or carved over vegetables.

CHICKEN TAGINE WITH PRESERVED LEMON AND POTATOES



Chicken Tagine With Preserved Lemon and Potatoes image

A tagine is the Moroccan equivalent of a stew, usually fragrant with spices and often piquant with preserved lemon. The name also refers to the earthenware dish with a conical-shaped lid that the dish is usually cooked in but you can cook this in a pan on the stove top also, you will have more evaporation than with a tagine, so add the other 1/2 cup of water if you need it

Provided by Tea Jenny

Categories     Stew

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

4 chicken breasts, each cut in two
2 tablespoons olive oil
2 brown onions, cut into quarters
juice lemon
2 garlic cloves, crushed
1 teaspoon saffron thread
1 teaspoon ground turmeric
3 pieces preserved lemon rind, rinsed, 2 diced, 1 cut into thin strips
1 bunch coriander, freshly chopped
1 cup chopped flat leaf parsley
salt & freshly ground black pepper
4 potatoes
1 1/2 cups water
crusty bread, to serve

Steps:

  • Pat the chicken pieces dry with paper towel. Heat the oil in a large fry pan over medium high heat and brown the chicken pieces on all sides. Remove and set aside.
  • Add the onion, lemon juice, garlic, saffron, turmeric, diced preserved lemon and a cup of water to the pan keeping the other half cup to one side and add it if you think it is to dry. Bring to a boil and add the coriander, parsley and some salt and pepper. Stir, then add the browned chicken pieces and cut the potatoes into quarters and add to the pan, spooning the sauce over as you lay them inches once the pan is boiling turn down to a simmer and cook until chicken is no longer pink. Garnish with the preserved lemon strips and serve with plenty of crusty bread.

ROASTED CHICKEN WITH PRESERVED LEMONS



Roasted Chicken With Preserved Lemons image

Provided by Mark Bittman And Sam Sifton

Categories     dinner, main course

Time 1h45m

Yield 8 servings

Number Of Ingredients 6

2 3 1/2-pound chickens
4 preserved lemons
1 tablespoon ground cumin
Salt and black pepper to taste
4 tablespoons unsalted butter
2 tablespoons honey

Steps:

  • Preheat oven to 450 degrees. Cut the preserved lemons into quarters and remove the rinds from the flesh, reserving both. Create a pocket between the skin and meat of each chicken breast. Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast. Then rub the chickens with the remaining lemon flesh. Sprinkle the ground cumin over the birds and season with the salt and pepper.
  • Set chickens on a roasting rack in a large roasting pan and cook for 20 minutes. Remove the chickens and spread butter over the breasts, then drizzle with the honey. Lower oven temperature to 400 degrees. Roast for 30 to 50 minutes, or until the skin is a burnished brown.
  • Remove from oven, and allow to rest for 15 or 20 minutes.
  • Reduce juice from pan over medium heat. Pour over carved chicken.

Nutrition Facts : @context http, Calories 662, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 47 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 15 grams, Sodium 1024 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS



Chicken Tagine With Olives and Preserved Lemons image

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 17

5 cloves garlic, finely chopped
1/4 teaspoon saffron threads, pulverized
1/2 teaspoon ground ginger
1 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and freshly ground black pepper
1 chicken, cut in 8 to 10 pieces
2 tablespoons extra virgin olive oil
3 medium onions, sliced thin
1 cinnamon stick
8 calamata olives, pitted and halved
8 cracked green olives, pitted and halved
1 large or 3 small preserved lemons (sold in specialty food shops)
1 cup chicken stock
Juice of 1/2 lemon
1 tablespoon chopped flat-leaf parsley

Steps:

  • Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
  • Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
  • Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
  • Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams

LEMON PARMESAN CHICKEN TRAYBAKE RECIPE BY TASTY



Lemon Parmesan Chicken Traybake Recipe by Tasty image

Here's what you need: panko breadcrumbs, grated parmesan cheese, plain flour, lemon zest, garlic powder, dried parsley, salt, pepper, chicken breasts, salt, pepper, egg yolk, asparagus, cherry tomato, olive oil, lemon juice, grated parmesan cheese, salt, dried parsley

Provided by Ellie Holland

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 19

2 cups panko breadcrumbs
¾ cup grated parmesan cheese
⅓ cup plain flour
lemon zest
1 teaspoon garlic powder
1 tablespoon dried parsley
1 teaspoon salt
½ teaspoon pepper
2 chicken breasts
salt, to taste
pepper, to taste
1 egg yolk
¾ cup asparagus
1 cup cherry tomato
2 teaspoons olive oil
½ lemon lemon juice
1 teaspoon grated parmesan cheese
1 teaspoon salt
1 teaspoon dried parsley

Steps:

  • Prepare the chicken coating by mixing together the breadcrumbs, parmesan, flour, lemon zest, garlic powder, parsley, salt, and pepper in a bowl. Set aside.
  • Pre-heat the oven to 180°C (350˚F).
  • Cut the chicken into large nuggets and season with salt and pepper.
  • Place each nugget into the egg yolk, then coat with the breadcrumb-parmesan mixture.
  • Place on a baking tray.
  • Bake for 10 minutes.
  • Flip the chicken over and add the asparagus and tomatoes.
  • Drizzle over the olive oil, lemon juice, parmesan, salt and parsley.
  • Bake for 10 more minutes or until chicken is cooked through and vegetables are cooked but still firm.
  • Enjoy!

Nutrition Facts : Calories 965 calories, Carbohydrate 107 grams, Fat 23 grams, Fiber 6 grams, Protein 82 grams, Sugar 11 grams

Tips:

  • Choose the right chicken: For this recipe, bone-in, skin-on chicken thighs or drumsticks work best. They will stay moist and flavorful during the cooking process.
  • Use preserved lemons: Preserved lemons add a unique and delicious flavor to this dish. If you don't have any on hand, you can make your own by following this recipe.
  • Roast the potatoes and chicken together: This is a great way to save time and energy. Just toss the potatoes and chicken with some olive oil, salt, and pepper, and then roast them in the oven until they are cooked through.
  • Add some fresh herbs: Fresh herbs, such as parsley, cilantro, or thyme, can add a pop of flavor to this dish. Stir them in just before serving.

Conclusion:

This chicken and potato traybake is an easy and delicious weeknight meal. It's packed with flavor and is sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!

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