Roast Fennel and Leek Salad with Butterbeans
If you have roughly 45 minutes to spend in the kitchen, Roast Fennel and Leek Salad with Butterbeans
Roast Chicken with Broiled Vegetable and Bread Salad
Ingredients
- 1 whole chicken (3 1/4 to 3 1/2 pounds)
- Coarse salt and freshly ground pepper
- 6 fresh thyme sprigs
- Extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red-wine vinegar
- 1 tablespoon capers, rinsed and chopped
- 4 slices (2 inches thick) rustic Italian bread (about 1/2 loaf)
- 1 garlic clove, halved
- 2 small eggplants or 4 Japanese eggplants (1 1/2 pounds), sliced into 1 1/2-inch wedges
- 2 red bell peppers, quartered lengthwise and seeded
- 3 large Swiss chard leaves, stemmed and torn into bite-size pieces (3 cups)
Instructions
Roast Chicken with Broiled-Vegetable-and-Bread Salad serves 4 original recipe by Martha Stewart.
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