Moroccan Roast Chicken With Olives

0 Prepare the Chicken: Rinse the chicken inside and out, then pat dry thoroughly with paper towels. Using your fingers or a long dessert spoon, gently loosen the skin over the breasts and thighs to create space for the marinade.
1 Make the Marinade: Remove the pulp from the preserved lemon and finely chop it, reserving the peel for later.In a small food processor or blender, combine the preserved lemon pulp, garlic, 2 teaspoons salt, ginger, black pepper, red pepper flakes, turmeric, saffron water, parsley, cilantro, thyme, 2 tablespoons olive oil, and clarified butter. Blend into a smooth paste.
3 Marinate the Chicken: Rub some of the marinade underneath the loosened skin, directly onto the meat. Spread some inside the cavity and coat the outside of the chicken with the remaining marinade.Place the chicken in a deep dish so that it is submerged in the marinade, cover, and refrigerate for at least [timer minutes=240]4 hours[/timer] or overnight for best flavor.
5 Roast the Chicken: Preheat the oven to 425°F (220°C). Remove the chicken from the refrigerator [timer minutes=30]30 minutes[/timer] before roasting. Sprinkle with the remaining salt, inside and out. Place the chicken breast-side up on a rack set inside a large roasting pan. Pour 1 cup water into the bottom of the pan. Roast for about [timer minutes=75]1 hour 15 minutes[/timer] (or 45 minutes for leg quarters), or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (75°C) and the juices run clear. Baste the chicken with the pan juices after [timer minutes=30]30 minutes[/timer] and again after [timer minutes=60]1 hour[/timer]. If the skin browns too quickly, loosely tent with foil during the final 30 minutes of cooking.
6 Prepare the Sauce: While the chicken roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook, stirring frequently, until soft and golden, about [timer minutes=10]10 to 15 minutes[/timer]. Stir in any remaining marinade, chicken stock, olives, and the reserved preserved lemon peel. Bring to a boil, then reduce the heat and simmer until slightly thickened and saucy, about [timer minutes=10]10 minutes[/timer]. Remove from the heat and set aside.
7 Finish the Dish: Transfer the roasted chicken to a cutting board and let it rest uncovered for [timer minutes=15]15 minutes[/timer].Skim excess fat from the roasting pan juices and add the juices to the onion-olive sauce. Bring to a simmer and cook until the sauce is thick and glossy.
9 Serve: Carve the chicken and arrange it on a serving platter. Spoon the sauce over the top and garnish with additional olives, fresh herbs, and lemon wedges if desired.Serve with couscous, rice, roasted vegetables, or warm flatbread for soaking up the flavorful sauce.