Food For The Soul Recipe: “Roast Chicken With Preserved Lemon And Veggies”

2 preserved lemon (see shopping tip), cut in half

1 tsp freshly ground pepper

¾ tsp salt

1 4-pound chicken, giblets removed

2 cup baby carrot

2 cup diced celery

½ cup diced onion

1 cup reduced-sodium chicken broth

½ bunch flat-leaf parsley

1. Preheat oven to 325°F.

2. Scrape the pulp from the lemons with a spoon; discard the seeds. Finely dice the rinds. Combine half the pulp, half the rind, pepper and salt in a small bowl. Reserve the remaining rind and pulp.

3. With your fingers, loosen the skin over the chicken breasts and thighs to make pockets, being careful not to tear the skin. Rub the lemon pulp mixture under the skin and onto the breast and thigh meat.

4. Combine carrots, celery and onion in a medium baking dish or roasting pan. Sprinkle with half of the reserved rind and the remaining pulp. Add broth. Set the chicken on top of the vegetables. Tie parsley together with kitchen string. Place the remaining rind and the parsley inside the chicken cavity.

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article courtesy of KitchenDaily.com