Sumac Crusted Preserved Lemon Chicken

I had a chicken to roast.  It was in the freezer taking up way too much space.  Then for defrosting it was in the fridge taking up way too much space.  You get the gist.  It's now taking up a lot less space, even with half leftover for tomorrow nights dinner.

You know that jar of preserved lemon I bought earlier in the week? Well, I'm not going to let it wallow in the fridge- it needs to be gobbled! So I'm going to show you another way to use the preserved lemons- so that they don't go to waste.  The great thing about roasting a chicken this way is that it ends up very moist.

Our family is pretty awesome on chicken attack: I get the wings and some breast, Miss A gets a leg and some breast, Mr Kidgredients gets a leg and some breast and Master J prefers the thigh. So that means we have at least 1.5 breasts left for tomorrow night!

If you're wondering what sumac is- it's a middle eastern spice.  It's got a bit of attitude and tastes sour and simultaneously punchy.  It gives a nice dimension to the chicken skin, and works particularly well with the reserved lemon.

Sumac Crusted Preserved Lemon Chicken
Ingredients
125grams butter, softened
1/2 a preserved lemon, flesh removed
1 teaspoon dried oregano
1 teaspoon sumac
salt and pepper to taste
1 chicken
olive oil
Method
Mix the butter, preserved lemon and oregano together in a small bowl.
Pop it onto a piece of baking paper and roll into a log, securing the ends with kitchen twine.
Freeze for a minimum of 2 hours.
Preheat your oven to 200 degrees.
Slip your fingers under the skin at the neck of the chicken and loosen it, sliding your hands the full way down the breast.
Chop 4 circles off the log of frozen butter approx .5cm in width (you will have enough for at least three more roasts).
Place the circles of the butter under the skin of the chicken.
Using about a tablespoon of olive oil, spread it over the chicken. 
Sprinkle with salt, pepper and the sumac.
Roast for 1.5 hours (please adjust this dependent on the size of your chicken), or until the juices run clear when you skewer the thigh of the chicken.
Serve immediately with roasted veggies or salad.