Pat the coquelets dry with paper towels. If time allows, prick the skin lightly in a few places and let rest uncovered in the refrigerator for 1 hour to dry the skin for crisper roasting (optional).

In a bowl, whisk together 6 tbs olive oil, 4 tbs lemon juice, 2 tbsp finely chopped preserved lemon rind, minced garlic, thyme, rosemary, ground cumin, paprika, honey, 2 tsp salt and 1 tsp black pepper until well combined.

Reserve 2 tbs of marinade for basting later. Rub the remaining marinade all over each coquelet — under the skin where possible, inside the cavity and over the exterior. Massage to coat evenly.

Place the coated coquelets in a nonreactive dish or resealable bag, add any excess marinade, cover, and refrigerate for at least 2 hours, ideally overnight, turning once so the marinade penetrates evenly.

Aromatics & stuffing

Preheat the oven to 200°C (400°F). Remove the coquelets from the refrigerator 30 minutes before roasting to come closer to room temperature.

Stuff each coquelet cavity with one preserved lemon half (pulp removed, rind intact), two small shallots and a tablespoon of chopped parsley. Truss the legs with kitchen twine or secure with a skewer to keep the stuffing inside and promote even cooking.

Roasting & finish

Arrange the two stuffed coquelets in a roasting pan or ovenproof skillet. Drizzle 1 tbs olive oil over the birds and rub to coat. Pour 250 ml chicken stock or white wine into the pan (this will keep the pan juices from scorching and add steam).

Roast in the preheated oven for 40–50 minutes, basting every 15 minutes with the reserved marinade and pan juices. After about 30 minutes, if the skin is browning too quickly, tent loosely with foil.

Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh without touching bone; it should read 74°C (165°F). Alternatively, pierce between thigh and breast — juices should run clear.

When done, remove the pan from the oven and transfer the coquelets to a cutting board to rest for 10 minutes. Meanwhile, place the roasting pan over medium heat on the stovetop. Skim off any excess fat, then simmer the pan juices for 2–3 minutes to concentrate.

Swirl in the 30 g cold butter, one piece at a time, into the hot pan juices to emulsify and create a glossy sauce. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Carve each coquelet into halves or quarters, spoon the pan sauce over, and serve warm with the roasted shallots and preserved lemon rind alongside.