Preserved lemon roast chicken with freekeh salad recipe | Good Food

Name: Preserved lemon roast chicken with freekeh salad recipe | Good Food
Ingredients: 50g butter; 4 slices of preserved lemon (25g/1oz) lemon pith and flesh removed, skin finely chopped; 1 garlic clove finely chopped; 1 chicken (about 1kg/ 2lb 4oz); 2 bay leaves; 2 thyme sprigs; 3 tarragon sprigs; 1 tbsp olive oil; 200g freekeh thoroughly rinsed under a cold tap for a few mins; 1 bay leaf; ½ small pack of mint; 1/2 small pack of basil; 1/2 small pack of flat-leaf parsley; 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; extra virgin olive oil; juice 1 lemon

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A main course bursting with fresh flavours, citrussy chicken with mint, radish and spring onion-spiked grains - a new way to serve your roast

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Ingredients

50g butter
4 slices of preserved lemon (25g/1oz) lemon pith and flesh removed, skin finely chopped
1 garlic clove finely chopped
1 chicken (about 1kg/ 2lb 4oz)
2 bay leaves
2 thyme sprigs
3 tarragon sprigs
1 tbsp olive oil
200g freekeh thoroughly rinsed under a cold tap for a few mins
1 bay leaf
½ small pack of mint
1/2 small pack of basil
1/2 small pack of flat-leaf parsley
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
extra virgin olive oil
juice 1 lemon