Roasted Chicken with Rosemary, Preserved Lemon, Garlic, and Orange

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

One 3 to 4 pounds (1 ½ to 2 kilos) chicken or 3 to 4 whole chicken legs

6 to 7 rosemary sprigs

2 heads garlic; peel the cloves from one, and cut the other in half, horizontally

3 to 4 pieces preserved lemon or more, depending on the size

2 large, naval oranges, halved. Juice the three pieces, and thinly slice the remaining orange half

3 tablespoons Dijon mustard

2 to 3 teaspoons Maraş or Aleppo pepper or ½ to 1 seeded fresh jalapeño peppers, to taste

1 tablespoon ground cumin

1 tablespoon turmeric

2 teaspoons ground allspice

¼ cup olive oil

½ cup white wine

Directions at aglaiakremezi.com

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