I have a ton of chicken recipes up on the blog, I know, but chicken is so easy to work with and versatile. Marinated for 12hrs to get all these good flavors infused into the meat and you get the most tender and delicious preserved lemons marinated chicken. I've had these preserved lemons in my fridge for... far too long! I needed to find a way to use them up and this one a stunning idea.

Marinade is made with garlic, lemon, preserved lemon, packed with flavors and so nice with rice and bitter buttered spinach. Don't skip the crispy chicken skin, it's my favorite thing ever. To get that ultra crispy skin, drizzle the chicken with olive oil right before baking!

Preserved lemons marinated chicken (serves 5) :

• 5 chicken thighs
• 2 preserved lemons (beldi lemons)
• 2 garlic cloves
• 1 tsp dried thyme
• Juice and zest of a lemon
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1 tbsp + 2 tbsp olive oil

Make the marinade by putting in a blender : preserved lemons, zest and juice of a lemon, garlic cloves, 1 tbsp of olive oil, salt and pepper. Mix until the mixture is smooth, kinda like a paste.

Put the chicken in an oven safe dish, pour the marinade on ,sprinkle with thyme and massage with your hands until everything is well coated.

Let it marinate for 2 hours or overnight.

Preheat the oven at 180°C/350°F.

Put the chicken skin side up in the dish, drizzle with 2 tbsp of olive oil and add 15cl of water at the bottom of the dish.

Bake for 20-25 minutes until the skin is golden and crispy.

Serve with rice and spinach.