Servings:four.

Part of this dish’s bright flavor comes from preserved lemons, which are fresh lemons that have been cured in salt. You canmake your own），或在杂货店或专业商店购买（Haddouch Gourmet Imports-866-445-5566）塞子保存了柠檬。10盎司。10盎司的罐子为$ 6.95）。我们喜欢用蒸粗麦粉与大蒜和欧芹混合。

Ingredients

3-1/2 lb. whole chicken, rinsed and dried
Sea salt and freshly ground black pepper to taste
2 sprigs fresh marjoram, 10 inches each, leaves stripped
7个小树枝新鲜百里香，每个4英寸，叶子剥去
6 medium cloves garlic
5汤匙。橄榄油
1 preserved lemon (or 1 fresh lemon), sliced 1/8-inch thick
7 oz. pitted black olives, such as kalamata
9盎司。纽扣蘑菇
1/2 cup (1-1/2 oz.) sun-dried tomatoes, softened in very hot water
1 medium onion, cut into eighths
3/4杯干白葡萄酒

Nutritional Sample Size per serving with skin
Calories (kcal) : 830
脂肪卡路里（KCAL）：510
Fat (g): 56
饱和脂肪（G）：12
Polyunsaturated Fat (g): 9
单不饱和脂肪（G）：33
Cholesterol (mg): 210
钠（MG）：1690
Carbohydrates (g): 19
Fiber (g): 4
Protein (g): 56

准备

将烤箱加热到425°F。用盐和胡椒粉调味鸡肉。使用迷你食品加工机，砂浆和杵或刀，将Marjoram，百里香，大蒜和1汤匙捣碎。橄榄油形成粗糙的糊状。
Slide your fingers between the chicken’s skin and flesh to loosen the skin on the breast, thigh, and leg areas. Rub the herb paste onto the flesh under the skin so it’s distributed as evenly as possible. Put half of the lemon slices, half of the olives, and one-third of the mushrooms in the cavity. Truss the bird, if you like, and put it, breast side up, in an enameled cast-iron pot or a Dutch oven. Drain the sun-dried tomatoes and arrange them around the chicken. Scatter the onion pieces and the remaining lemon slices, olives, and mushrooms around the chicken as well. Pour the white wine and the remaining 1/4 cup olive oil over the vegetables around the chicken. Roast, basting every 10 min. or so with the pan juices, until an instant-read thermometer in the thigh meat reads 170°F or the juices run clear, 1 to 1-1/4 hours; the vegetables should be tender.
To serve, set the chicken on a carving board and spoon out the vegetables from the cavity. Defat the pan juices and serve as a sauce, if you like. Remove any trussing, carve the bird, and serve on a platter with the lemons, olives, mushrooms, onions, and tomatoes arranged around the chicken.

（4个评分） Read Reviews

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Reviews (4 reviews)

choffman|01/19/2021

This was fantastic. It’s COVID times, so adjustments had to be made. I used an old jar of garlic stuffed green olives that I found in the back of the pantry instead of kalamatas, substituted dried herbs for fresh, and used a can of quartered artichokes instead of mushrooms. I had my own preserved lemons (cause, you know, quarantine projects), and I have no idea how their flavor actually compares to the real thing. I served it over couscous as recommended with a green salad. This is a flavor party and not hard to pull together. I can’t wait to try the actual recipe once the pandemic is over.
denheels|05/19/2014

这真是太神奇了...但是很简单。泛汁和蔬菜与米饭混合在一起，这本身就是巨大的……但是鸡也要死了。哇。
eloeb|2009年1月23日

This is the best chicken dish I ever made. My friends and family have enjoyed it many times. One friend says he wants it to be his "last meal."
Mattiedh|12/28/2008

这是一个很好的食谱。第一次制作它时，您需要注意塞皮时不要撕裂皮肤。这样做一次后，您将掌握它。这是一个真正的人群。很难找到保留的柠檬，因此，如果您想立即开始使用此食谱。.您可以使用普通的柠檬，效果很好。