PRESERVED LEMON ROAST CHICKEN WITH FREEKEH SALAD
A main course bursting with fresh flavours, citrussy chicken with mint, radish and spring onion-spiked grains - a new way to serve your roast
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 1h50m
Number Of Ingredients 18
Steps:
- Heat oven to 180C/160C fan/gas 4. In a bowl or food processor, combine the butter, preserved lemon and garlic to make a flavoured butter.
- Pat the chicken with kitchen paper, then fill the cavity with the bay, thyme, tarragon and flavoured butter, saving a little to spread over the thighs and breast. Season and roast in the oven for about 1 hr, basting every 20 mins or so with the preserved lemon butter and juices. It is cooked when the leg is wobbly when pulled from the body, and the juices run clear. Remove from the oven and leave to rest while you make the salad.
- Heat the olive oil in a high-sided frying pan or saucepan. Toast the freekeh for a few mins with the bay leaf. Cover with water, bring to the boil and skim off any scum. Simmer for 25-30 mins until cooked but still with a little bite. Rinse the freekeh under cold water, then drain and mix it with the herbs, broad beans, spring onions and radishes. Season and dress with olive oil, lemon juice and the juices from the bird poured over.
Nutrition Facts : Calories 673 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.5 milligram of sodium
CHICKEN WITH ROASTED CAULIFLOWER
Add roast cauliflower to chicken for the perfect partnership. Chunks of toasted sourdough take the place of potatoes here, soaking up all the roasting juices
Provided by Tom Kerridge
Categories Dinner, Main course
Time 2h20m
Yield Serves 6-8
Number Of Ingredients 10
Steps:
- Take the chicken out of the fridge 30 mins before you want to cook it. Heat oven to 170C/150C fan/gas 3.
- Lay the leafy stalks from the cauliflowers in a large roasting tray (to sit the chicken on). Set the cauliflower heads aside.
- In a small bowl, mix the olive oil with the garlic, thyme and a little salt and pepper. Carefully insert your fingers under the skin of the chicken breasts and loosen the skin from the breasts. Push most of the olive oil mixture under the skin, spreading it over the breast meat with your fingers. Sit the chicken on the cauliflower stalks.
- Drizzle the remaining olive oil mix over the chicken and rub it in well with your hands. Season with pepper and evenly crumble over the stock cube. Tightly cover the tray with foil. Cook for 1 hr 20 mins.
- In the meantime, break the cauliflower heads into florets. Once the cooking time is up, take the tray out of the oven and remove the foil. Turn the oven up to 220C/200C fan/gas 7. While it's coming up to temperature, add the cauliflower florets to the roasting tray and pour in the chicken stock.
- Put the tray on the bottom shelf of the oven. Roast for 30-40 mins, or until the chicken is golden brown all over and the cauliflower is cooked. Halfway through the cooking time, baste the chicken with the juices and toss the cauliflower.
- To make the toasted sourdough, scatter the pieces of sourdough on a small baking tray 20 mins before the end of the chicken cooking time. Drizzle with the olive oil and season. Put on the top shelf of the oven for 15-20 mins, or until golden brown.
- Sprinkle the chopped parsley over the sourdough and mix well. Remove the chicken from the oven and leave to rest for 15 mins before carving. Serve the chicken with the roasted cauliflower, cauliflower stalks and toasted sourdough, spooning over the pan juices.
Nutrition Facts : Calories 615 calories, Fat 29 grams fat, SaturatedFat 70 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 58 grams protein, Sodium 1.6 milligram of sodium
ROASTED CHICKEN WITH PRESERVED LEMONS
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 1h45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Cut the preserved lemons into quarters and remove the rinds from the flesh, reserving both. Create a pocket between the skin and meat of each chicken breast. Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast. Then rub the chickens with the remaining lemon flesh. Sprinkle the ground cumin over the birds and season with the salt and pepper.
- Set chickens on a roasting rack in a large roasting pan and cook for 20 minutes. Remove the chickens and spread butter over the breasts, then drizzle with the honey. Lower oven temperature to 400 degrees. Roast for 30 to 50 minutes, or until the skin is a burnished brown.
- Remove from oven, and allow to rest for 15 or 20 minutes.
- Reduce juice from pan over medium heat. Pour over carved chicken.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 47 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 15 grams, Sodium 1024 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN WITH LEMON AIOLI
Top crispy baked chicken breasts with your own homemade lemon aioli. It's easy! And it's ready to serve in 40 minutes.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Coat chicken with coating mix and bake as directed on package.
- Meanwhile, mix remaining ingredients until blended.
- Serve chicken topped with sour cream mixture.
Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
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