Roast chicken with preserved lemon Recipe - Los Angeles Times

Ingredients

• 2 medium or 3 small preserved lemons
• 2 garlic cloves
• Salt
• 1/2 lemon, juiced (keep the squeezed lemon half to put inside the chicken)
• 3 tablespoons roughly chopped cilantro
• 1 teaspoon cumin seeds, roughly ground
• 1 teaspoon sweet paprika
• 3 tablespoons olive oil, divided
• 1 (3 1/2 - to 4-pound) organic or free-range chicken
• Freshly ground black pepper
• Scant 1/2 cup water