Serve up a special surprise with this healthy twist on a classic roast chicken dinner
Preserved lemons take roast chicken to the next level
Preserved lemon roast chicken with freekeh salad
Serves 4 Prep 15 mins Cook 1 hr 35 mins £1.06 a portion 673 kcals, 38g fat, 12g sat. fat, 2g sugar
50g butter 4 slices of preserved lemon (25g), pith
and flesh removed, skin finely chopped 1 garlic clove, finely chopped 1 chicken (about 1kg) 2 bay leaves 2 thyme sprigs 3 tarragon sprigs FOR THE SALAD 1 tbsp olive oil 200g freekeh, thoroughly rinsed
under a cold tap for a few mins 1 bay leaf ½ small pack each of mint, basil
and flat-leaf parsley, leaves only 200g podded broad beans, blanched
and peeled 4 spring onions, sliced 150g pack rainbow radishes, halved
(smaller ones left whole) 3 tbsp extra virgin olive oil juice 1 lemon
Heat oven to 180C/160C fan/gas 4. In a large 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. Rub a little of the flavoured butter 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. The meat 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. Toast the freekeh withthe bay leaf for a few mins, then cover with water, bring to the boil and skim off any scum. Simmer for 25-30 mins until cooked but still with some bite. Rinse under cold water, then drain and mix with the herbs, broad beans, spring onions and radishes. Season, dress with extra virgin olive oil, lemon juice and the juices from the bird, and serve with slices of the chicken.
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