Roasted Chicken Breasts With Preserved Lemon - cooking recipe

Ingredients

1/2 preserved lemon, lightly rinsed
1/3 cup extra virgin olive oil
1/2 cup fresh cilantro
2 garlic cloves
1 teaspoon cumin seed
6 chicken breasts, bone-in, skin-on
ground pepper, to taste

Preparation

Turn the oven to 450\u00b0F In a food processor, finely chop the lemon, olive oil, cilantro, garlic, and cumin.
Cover a shallow roating pan with foil. Arrange the chicken breasts on the foil, skin side up, and spread the lemon mixture over them. Grind a generous amount of black pepper over the chicken and place in the oven. Reduce heat to 325\u00b0F.
Roast chicken for 45 minutes, pasting it with its pan juices, until the chicken reaches 170F on an instant-read thermometer.
Alternative roasting method: Roast 1 hour at 300\u00b0F.