Roast Chicken With Preserved Lemons And Root Vegetables Food

ROASTED CHICKEN WITH ROOT VEGETABLES

Steps:

• Wash the chicken and pat dry. Poke it with a toothpick all over about 40 times. Season with salt and put in the refrigerator to chill for 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Combine melted butter and saffron in a small bowl. Pour over chicken to cover, and season with salt and pepper. Stuff chicken with lemon slices garlic. Tie the chicken legs with kitchen string and tuck legs underneath.
• Lay carrots, fennel, and onion at the bottom of a roasting pan and rest the chicken on top.
• Roast in the preheated oven for 1 hour and 15 minutes. Spoon the juices from the chicken over the vegetables. Sprinkle with salt and pepper. Continue to roast until no longer pink at the bone and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove from the oven and cover with aluminum foil; let sit for 15 to 30 minutes before serving to allow the chicken to absorb all the juices.

ROASTED CHICKEN WITH PRESERVED LEMONS

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.

ROAST CHICKEN WITH PRESERVED LEMONS AND ROOT VEGETABLES

Steps:

• Make the brine: Fill a large stockpot with 16 cups water; bring to a simmer over medium-high heat. Add sugar, salt, lemons, olives and their brine, parsley, garlic, peppercorns, thyme, and bay leaves; stir to dissolve sugar and salt. Remove from heat and let stand for 20 minutes to infuse.
• Add ice to brine mixture to cool. If brine is not completely cold, transfer to refrigerator until cold. Add chickens to cold brine and weight down with a plate or small pot lid to keep submerged. Transfer to refrigerator and let brine 8 to 12 hours.
• Make the chicken: Cut preserved lemons into quarters. Cut flesh away from rinds, reserving both. Remove chicken from brine; discard brine. Rinse chickens and pat dry using paper towels. Place 1 chicken on work surface with legs facing you. Starting at the cavity, work the handle of a wooden spoon between skin and one breast to create a pocket, working slowly and gently to avoid tearing skin. Repeat process with other side.
• Holding chicken in place with one hand, slide index and middle fingers of your other hand into each pocket to enlarge it, then slide your fingers down to create a pocket over the thigh. Repeat entire process with second chicken.
• Insert pieces of preserved lemon rind, white pith-side down, and thyme sprigs into pockets over thighs and breasts. Sprinkle cavities with salt and rub chickens with reserved flesh from preserved lemons, scraping off any pieces of lemon flesh that stick to the chicken and discard.
• Position 1 chicken, breast side up, with legs facing you. Cut a vertical slit in one side, about 1 inch back from cavity, alongside thigh. Cross end of opposite drumstick over drumstick on this side and poke top end of drumstick through slit. Depending on condition of chicken's skin, it may rip as you try to poke the drumstick through it, so have some kitchen twine on hand just in case to tie legs together if necessary. Repeat process with other chicken. Season chickens with salt.
• Preheat oven to 500 degrees.
• Make the vegetables: Place turnips, carrots, onions, parsnips, and rutabagas in a large bowl; add olive oil, thyme, garlic, and 3 pinches salt. Toss to combine. Transfer vegetables to a large roasting pan spreading in an even layer. Set a roasting rack over vegetables. Place chickens, breast-side up on roasting rack, leaving space between chickens. Chickens should not be touching vegetables, but set over them.
• Transfer roasting pan to oven; roast for 15 minutes. Spread room-temperature butter from remaining chicken ingredients over the breasts; continue roasting 30 minutes more. Roast until skin is deep golden brown and an instant-read thermometer inserted into thickest part of thigh reaches 160 degrees, 15 to 20 minutes more. Transfer chicken to a cutting board and let stand 20 minutes.
• Meanwhile, remove rack and set roasting pan on stove over two burners. Bring cooking liquid to a simmer. Whisk in preserved lemon liquid and simmer for 2 minutes. Stir in butter, piece by piece, to emulsify sauce and glaze vegetables. Stir in parsley. Serve chickens whole or carved over vegetables.

HERB-ROASTED CHICKEN WITH ROOT VEGETABLES

Steps:

• Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
• In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
• Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.

GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES

Steps:

• Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
• For the butter: In a small bowl, combine the butter, rosemary, thyme, lemon juice, salt, pepper and garlic until smooth.
• For the chicken: Tuck the wings under the chicken. Sprinkle the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
• Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over the outside and under the skin of the chicken, being careful not to tear the skin.
• For the vegetables: In a large bowl, toss together the oil, rosemary, thyme, salt, pepper, potatoes, carrots, parsnips, shallots and garlic.
• Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
• Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.

LEMON AND HERB ROAST CHICKEN AND VEGETABLES

Steps:

• Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
• Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
• Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

LEMON-GINGER CHICKEN WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.
• Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.

PRESERVED LEMON ROAST CHICKEN WITH FREEKEH SALAD

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.

PERFECT ROASTED CHICKEN AND ROOT VEGETABLES

Steps:

• Preheat the oven to 500°F.
• You will need a 9 x 13-inch roasting pan with rack. Place roaster on the bottom most oven rack. Reserve the top rack for the roasted root vegetables.
• Season the chicken both inside and out with the kosher salt and white pepper.
• In a small bowl, combine the garlic, rosemary, olive oil and butter to make a paste.
• Rub the chicken both inside and out with the garlic rosemary blend. Place chicken in the roasting pan on a rack to raise it out of the fatty drippings.
• Pour 1 C water into the roasting pan, NOTE: watch to refill during first 30 minutes of roasting.
• Squeeze the lemon halves over the chicken and place the rinds inside the cavity.
• Place the bay leaves, 1 carrot halved, 1 stalk of celery halved and 1/2 onion in the cavity.
• Pour 1/2 cup of wine inside the cavity.
• Place the pan in the oven and roast the chicken uncovered at 500° for 30 minutes. Add water to the bottom of the roasting pan as needed. Drippings will burn & smoke!
• In the mean time, prepare: Roasted Root Vegetables:.
• Combine root vegetables with olive oil, spread on a baking sheet, sprinkle wit salt and bake until chicken is done. They will be carmalized on the bottom.
• Reduce the oven temperature to 350°, cover with foil tent and continue baking until the juices run clear. To test this, insert a thermometer in the thickest part of a breast meat. It should register at 160 degrees internal temperature.
• Remove the chicken from the oven and allow to cool for 10 to 15 minutes before carving. Cover with a foil tent until ready to carve & serve.
• Pour off excess fat from pan and return to heat. Whisk in 1 T flour or cornstarch, chicken stock, white wine, scraping up the bits on the bottom of pan. Bring to a boil, then reduce to a simmer. Reduce gravy by half, until thickened. Strain if necessary.
• Serve chicken with mashed potatoes & gravy on the side.

BEST-EVER ROAST CHICKEN AND ROOT VEGETABLES

Steps:

• Put the carrots, parsnips and onions in the bottom of a big roasting pan. Season with salt and pepper, and add to that the 1/2 cup of chicken broth.
• Then, remove the contents from the cavity of the chicken.
• Slice the top off of the whole head of garlic, and put that, the halved lemon, and the whole bunch of thyme inside the cavity. Truss the legs of the chicken.
• Season the outside of the chicken with olive oil, salt and pepper.
• Place the chicken on top of the vegetables in the roasting pan, fold the wings underneath the bird.
• Put the pan into a 400-degree oven for an hour and fifteen minutes -- at that point, check to see if the chicken's done (slice the wing, the juices should run clear). Add more time if needed.
• Let rest for 10-15 minutes, carve and serve with the roasted vegetables.