Save this Martha StewartSee original recipe on www.marthastewart.com

Roast Chicken With Preserved Lemons And Root Vegetables

advertise
Roast Chicken With Preserved Lemons And Root Vegetables

Ingredients

  • 3/4 cup granulated sugar
  • 1 1/2 cups coarse salt
  • 2 lemons, quartered
  • 1 cup cracked green olives in brine
  • 12 flat-leaf parsley sprigs
  • 3 tablespoons sliced garlic
  • 1 tablespoon tellicherry peppercorns
  • 8 sprigs fresh thyme
  • 10 bay leaves
  • 16 cups ice cubes
  • 2 (3 1/2-pound) chickens, trimmed of excess fat
  • 3 preserved lemons
  • 8 fresh thyme sprigs
  • coarse salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 12 medium turnips, peeled and halved lengthwise
  • 12 medium carrots, peeled and cut into 1 1/2-inch pieces
  • 8 cipollini onions, about 1 1/2 inches in diameter, peeled and root ends trimmed
  • 4 small parsnips, peeled and cut into 1 1/2-inch pieces
  • 3 small rutabagas, peeled and quartered lengthwise
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons coarsely chopped fresh thyme
  • 18 cloves garlic
  • coarse salt
  • 1 tablespoon preserved lemon liquid
  • 2 tablespoons cold unsalted butter, cut into pieces
  • 2 teaspoons chopped flat-leaf parsley
advertise

Social Stats

0Rating
0-5
45Pinterest
Pins
19Facebook
Shares
9Tweets
0StumbleUpon
Views

Recipe Stats

Published 2014-09-09 12:38:45 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×