How To Make Preserved Lemon Roast Chicken with Freekeh Salad
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 preserved lemons, quartered
- 4 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of freekeh
- 2 cups of chicken broth
- 1/2 cup of cherry tomatoes, halved
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
-
Preheat the oven to 400°F (200°C).
-
In a small bowl, combine the minced garlic, olive oil, paprika, cumin, coriander, salt, and black pepper to make a flavorful paste.
-
Rinse the chicken and pat it dry. Rub the spice paste all over the chicken, including under the skin.
-
Place the quartered preserved lemons inside the chicken cavity.
-
Place the chicken on a roasting pan and roast in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C).
-
While the chicken is roasting, cook the freekeh according to package instructions in chicken broth.
-
Once cooked, transfer the freekeh to a large bowl and let it cool slightly.
-
Add the cherry tomatoes, parsley, mint, lemon juice, and salt and pepper to taste. Toss well to combine.
-
When the chicken is ready, remove it from the oven and let it rest for about 10 minutes before carving.
-
Serve the sliced roast chicken with the freekeh salad on the side.
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 186mg
- Sodium : 1513mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 6g
- Protein : 24g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
