Marinated overnight in olive oil and spices, stuffed with green olives, onions, garlic, and preserved lemons for an extra boost of flavor, and roasted to a crisp and juicy perfection, this might just be the best roasted chicken ever.
Combine the olive oil, paprika, cinnamon, ginger, turmeric and salt in a bowl and mix into a paste. Massage the paste onto the chicken, covering all sides. Stuff the cavity of the chicken with the preserved lemons, olives, onions and garlic. Cover and place in the fridge overnight.
Preheat the oven to 450 degrees. Remove the chicken from the fridge and let it come to room temperature (let it sit for about 30 minutes). In the meantime, preheat the oven to 450 degrees. I like to drizzle another tablespoon of olive on the chicken before placing it in the oven.
Truss the chicken legs with twine. Place the potatoes in the roasting pan and drizzle with 1 tbsp. olive oil and 1 tsp. salt.
Halfway through roasting, add the cherry/grape tomatoes to the roasting pan. Sprinkle with an additional 1-2 tsp. salt (to taste).
Place the chicken in the oven and turn the heat down to 400 degrees. Roast the chicken for 60-90 minutes (depends on size). The internal temperature of the chicken should read 160 degrees when removing it from the oven.
If you plan on eating the stuffing of the bird, I recommend placing it back in the oven for another 10-15 minutes to make sure all bacteria is killed.
Use only the skins of the preserved lemons, discard any pulp.
A chicken is safe to eat at 165 degrees. I typically cook the chicken to 160 degrees and remove from the heat. The temperature will continue to rise to 165 degrees.