Chicken Roasted with Root Vegetables

Chicken Roasted with Root Vegetables
Chicken Roasted with Root Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (3-lb.) organic free-range whole chicken

  • 3/4

    teaspoon black pepper, divided

  • 1/2

    preserved lemon (about 1 oz.), seeds removed

  • 2

    tablespoons chopped fresh ginger

  • 1

    tablespoon chopped garlic (about 3 cloves)

  • 1

    tablespoon honey

  • 1

    tablespoon canola oil

  • 1

    teaspoon dried oregano

  • 1/2

    teaspoon Aleppo pepper

  • Cooking spray

  • 8

    carrots, peeled and halved lengthwise

  • 3

    small red potatoes, halved

  • 1

    medium red onion, quartered

  • 2

    tablespoons extra-virgin olive oil

  • 1/4

    teaspoon kosher salt

  • Fresh parsley leaves

Directions

Pat chicken dry with paper towels. Sprinkle cavity and outside with 1/2 teaspoon black pepper. Process lemon, ginger, garlic, honey, and canola oil in a blender until smooth. Stir in oregano and Aleppo. Rub lemon mixture over chicken, and place, breast side up, on a plate. Refrigerate, uncovered, 8 hours or overnight. Lightly coat a wire rack with cooking spray; place in a roasting pan. Place chicken, breast side up, on rack; let stand at room temperature 30 minutes. Position an oven rack in the bottom third of oven. Preheat oven to 425°F. Combine parsnips, carrots, potatoes, onion, olive oil, salt, and remaining 1/4 teaspoon black pepper; toss to coat. Arrange vegetables on wire rack around chicken. Bake chicken and vegetables at 425°F until a thermometer inserted in thickest portion of thigh registers 165°F and vegetables are tender, about 50 minutes. Let chicken stand 20 minutes before slicing. Garnish with parsley.

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