If the break is "Sunday", don't you think it's best not to get complicated on Sundays in the kitchen? Enjoying the morning with the family is always a pleasure and being able to eat something delicious without having to worry about staying at the foot of the stove multiplies that pleasure. That's why this Lemon Spiced Roast Chicken Recipe is a wonderfully quick and easy option for Sunday lunch.

Inspired by the aromatic flavors of the Middle East, with its pickled lemons and its very special harissa , the only thing that will take us a little time is the preparation of the paste (or marinade) with which we will impregnate the chicken under its skin and with which we will spread it well before cooking it.

From there, the rest of the preparation will be taken care of by Le Creuset's oven and non-stick chef's pan , which with its lid, which also covers the spouts, will keep all the flavors and aromas at bay, so that they penetrate the meat. and give it a juiciness and a really exquisite point. And also nothing will stick to us, so it will be clean in a jiffy. The perfect Sunday!

You will see how you will not only love its flavor, but also the aroma it leaves in the kitchen. If you like these olfactory gifts as much as I do, you can't miss this Sunday recipe, which you can make any day of the week with your favorite spices.

Do you have the pan ready and the chicken in the fridge? So let's go with the recipe!

Chef Pro frying pan with pourer and lid Le Creuset steel

Ingredients

• 1 free-range or organic chicken of 1.5 kg
• 75g softened salted butter
• 1 tbsp pink harissa sauce
• 1 small preserved lemon, finely chopped
• 1 lemon juice
• The zest of 1 lemon

• Fresh mayonnaise and baked potatoes (optional)

Elaboration

1. Preheat the oven to 190 °C.
2. Place the butter, harissa sauce, finely chopped preserved lemon and lemon zest in a bowl and beat well to form a paste. Season with pepper.
3. Part the skin of the chicken breasts slightly and, using a palette knife, gently spread 3⁄4 of the butter mixture under the skin (try to avoid tearing the skin). Spread the remaining paste over the top of the chicken, making sure the legs are well covered.
4. Place chicken in 24cm Nonstick Chef's Skillet and pour lemon juice over chicken. Put the lid on the pan and put it in the oven for 40 minutes.
5. Remove the lid and baste the chicken with its juices, scooping them up with a ladle or juicer.
6. Return the skillet to the oven, this time without the lid, and roast for another 20 minutes until the skin is crisp and the juices have evaporated.
7. Let sit in the pan for 10 minutes, then slice and serve with fresh mayonnaise and baked potatoes.

Grades

• If you make the whole chicken, it will be juicier. But you can also cook it in halves or quarters if you want to have it ready sooner.
• This recipe is characterized by the more oriental flavor that both the pickled lemon and the harissa give it, but you can use the spices that you like the most and give it your personal touch.
• Pickled or preserved lemon does not have the same flavor as fresh lemon, so if you do not have pickled lemon, you can use a larger amount of lemon zest than the recipe calls for to substitute for preserved lemon.
• Harissa is a sauce made from red pepper powder and different spices. It has a powerful, spicy flavor that greatly enhances that of meats and vegetables and is delicious even with a little bread, as an appetizer. The one from Terre Exotique is one of our favorites and you can find it here .
• It's great to be able to use a pan on both the stovetop and in the oven, and this recipe is a perfect demonstration of that for the new Le Creuset Chef Skillet. But you can make the recipe in a baking dish or in a cocotte if you prefer!