Pat the baby chickens dry with paper towels. Tuck the wing tips behind the back and tie the legs together with kitchen twine (trussing) or use a skewer to keep legs close to the body. This helps even cooking.

Make the marinade

In a bowl, combine chopped preserved lemon rind, fresh lemon zest and juice, olive oil, minced garlic, chopped thyme, chopped rosemary, ground cumin, smoked paprika, honey, white wine, salt and black pepper. Whisk thoroughly until honey is incorporated and the mixture emulsifies.

Marinate the chickens

Place the coquelets in a large zip-top bag or a shallow dish. Pour the marinade over them, massaging it under the skin where possible (gently loosen the skin at the breast with your fingers and push some marinade under). Add any leftover preserved lemon pulp to the cavity of each bird for extra flavor. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, turning once or twice to distribute the marinade.

Bring to room temperature

Remove the coquelets from the fridge 30–45 minutes before cooking to take the chill off. Preheat the oven to 200°C (400°F). Reserve the marinade.

Roast Vegetables & Finish (optional)

Prepare vegetables

Toss the potatoes, carrots and shallots with 2 tablespoons olive oil and a pinch of salt and pepper. Spread them in a single layer on a roasting pan or rimmed baking sheet, leaving space for the coquelets.

Initial roast

Place the marinated coquelets on the roasting pan among the vegetables, breast side up. Brush the birds with a little of the reserved marinade. Roast in the preheated oven at 200°C (400°F) for 25 minutes.

Baste and reduce heat

After 25 minutes, baste the coquelets with pan juices and loosen any vegetables that are sticking. Reduce the oven temperature to 180°C (350°F) and continue roasting for another 15–20 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 74°C (165°F) and the juices run clear.

Rest and finish

Remove the roasting pan from the oven. Transfer the coquelets to a cutting board and tent loosely with foil. Let rest for 10–12 minutes to allow juices to redistribute. Meanwhile, if the vegetables need more color, return the pan to the oven for 5–8 minutes.

Make quick pan sauce (optional)

Place the roasting pan over medium heat on the stovetop (or transfer pan juices to a small saucepan). Add the reserved marinade (about 2–3 tablespoons), bring to a gentle simmer, scrape up browned bits, and reduce slightly for 2–3 minutes. Taste and adjust seasoning. Swirl in 1 teaspoon of butter or a drizzle of olive oil if desired.

Carve and serve

Carve each coquelet into halves or quarters. Arrange on a platter with roasted vegetables, spoon the pan sauce over the birds, sprinkle chopped parsley and serve with lemon wedges.