I can’t get enough of Giada’s Chicken with Preserved Lemon and Herbs! The chicken comes out so juicy and tender, and the preserved lemon gives it this wonderful tangy bite that’s perfect with the fresh herbs. The olive oil and Parmesan add richness, making it an irresistible meal.

For a complete meal, try pairing it with a light side like sautéed spinach or a quinoa salad. You can also make the chicken ahead of time—let it marinate in the fridge for a day to let the flavors deepen. It’s a great make-ahead dinner!

Recipe Ingredients

• 2 garlic cloves, minced
• 1 tablespoon finely chopped fresh thyme leaves
• ½ teaspoon crushed red pepper flakes
• 3 tablespoons minced preserved lemon rind (discard the flesh before chopping)
• ½ teaspoon dried oregano
• 1 teaspoon kosher salt
• 5 tablespoons extra-virgin olive oil
• 1 (3½-pound) chicken, spatchcocked
• ½ lemon
• ½ cup baby arugula
• ¼ cup fresh basil leaves
• ¼ cup freshly grated Parmesan cheese

How To Make Giada Chicken with Preserved Lemon and Herbs

1. Make the Herb Paste: In a food processor, combine garlic, thyme, red pepper flakes, preserved lemon, oregano, ½ teaspoon salt, and 2 tablespoons olive oil. Blend until smooth, forming a paste.
2. Prepare the Chicken: Gently loosen the skin of the chicken by working your fingers between the flesh and skin. Be careful not to tear the skin.
3. Season the Chicken: Rub three-quarters of the herb paste under the skin of the chicken, making sure it’s evenly distributed. Rub the remaining paste on the flesh side of the chicken.
4. Marinate the Chicken: Place the chicken in a resealable plastic bag and let it marinate in the refrigerator for at least 6 hours or overnight. Take it out of the fridge 30 minutes before cooking.
5. Preheat the Oven: Preheat your oven to 400°F. Heat a large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons olive oil.
6. Sear the Chicken: Pat the chicken dry with paper towels. Season the chicken with the remaining ½ teaspoon salt and add it to the hot skillet, skin side down. Press down with a brick wrapped in foil or a heavy pan.
7. Cook the Chicken: Sear the chicken for 4 to 5 minutes, or until the skin is golden brown. Remove the weight, flip the chicken skin side up, and transfer the pan to the preheated oven.
8. Finish Cooking: Roast the chicken in the oven for about 30 minutes or until an instant-read thermometer inserted in the thigh reads 160°F.
9. Rest and Serve: Transfer the chicken to a platter, squeeze the lemon half over the flesh side, and rest for 15 minutes. The residual heat will finish cooking it. Garnish with arugula, basil, and Parmesan. Drizzle with pan juices before serving.

Recipe Tips

• Use Fresh Herbs for a Stronger Flavor: Fresh thyme and basil offer more intense flavor than dried herbs. If you’re using dried herbs, reduce the amount to prevent overpowering the dish.
• Add a Splash of White Wine: For extra depth, deglaze the pan with a splash of white wine after searing the chicken. This will help enhance the flavor of the pan juices.
• Try Chicken Breasts for a Leaner Option: If you prefer a leaner cut of chicken, skinless chicken breasts can be substituted. Keep in mind, the cooking time will be shorter, so adjust accordingly.
• Marinate Overnight for Maximum Flavor: Letting the chicken marinate overnight will allow the flavors to penetrate deeper, making the chicken even juicier and more flavorful when cooked.
• Experiment with Different Greens: Swap baby arugula for spinach or mixed greens if you prefer a milder taste. These greens complement the preserved lemon and herbs while offering a different texture.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Chicken, Artichoke, and Cannellini Bean Spezzatino
• Giada Pressure Cooker Chicken Thighs with Prunes and Green Olives
• Giada Honey-Brined Roasted Chicken