The flavours of this dish are achingly delectable. The preserved lemon and olives and herbs create some of my most favoured taste sensations. It was difficult not to overindulge at the dinner table.
- 1 whole chicken, rinsed and patted dry
- sea salt & fresh ground black pepper
- leaves from several sprigs of fresh thyme
- leaves from a couple of springs of fresh marjoram
- 6 garlic cloves
- 5 tbsp olive oil
- 1 preserved lemon (we only had 1/2 left and so used a fresh lime in addition)
- 7 oz black olives
- 9 oz button mushrooms
- 1/2 c sundried tomatoes, softened
- 1 med onion cut in eighths
- 3/4 c dry white wine
Preheat oven to 425 degrees F with the rack in the centre of the oven.
Season the chicken inside and out with salt and pepper.
Mash together or food process the garlic, thyme, marjoram and a single tablespoon of the olive oil, forming a rough paste.
Loosen the skin on breast, thigh and legs with fingers. Rub herb paste onto the flesh under the skin, distributing as evenly as possible.
Place the half lemon (we used a lime here), half the olives and a third of the mushrooms in the cavity. Truss the chicken and place breast side up in a dutch oven.
Arrange sundried tomatoes, remaining olives and mushrooms, onion and lemon slices around the chicken. Pour the white wine and remaining olive oil over the vegetables.
Roast, basting every 10 minutes with pan juices.
Defat the pan juices and serve as a sauce if you like.
We enjoyed the roast chicken and veggies with some grilled bell peppers and zucchini and a bottle of MontGras Carmenere. It was a lovely time for two at our table.
This morning I diced a bit of breast and tossed it and a few of the roasted vegetables in the fry pan with my morning egg. Yum again!