Lemony Chicken with Root Vegetables
Time: Active 20 mins
Total 9 hours 40 mins
1 (3lb) whole chicken
¾ tsp black pepper divided
½ preserved lemon (about 1oz) seeds removed
2 tbsp chopped fresh ginger
1 tbsp chopped garlic (about 3 cloves)
1 tbsp honey
1 tbsp canola oil
1 tsp dried oregano
½ tsp Aleppo pepper
3 parsnips, peeled and halved lengthwise
4 carrots, peeled and halved lengthwise
3 small red potatoes, halved
1 medium red onion, quartered
2 tbsp extra virgin olive oil
¼ tsp kosher salt
Fresh parsley leaves
Pat chicken dry with paper towels and sprinkle outside and cavity with ½ tsp black pepper.
Process lemon, ginger, garlic, honey and canola oil in a blender until smooth then stir in oregano and Aleppo pepper.
Rub mixture over chicken and refrigerate uncovered for 8 hours or overnight breast side up.
Lightly coat a wire rack with cooking spray and place in a roasting pan.
Place chicken on rack, breast side up and let it stand for 30 minutes at room temperature.
Preheat oven to 4250F and place oven rack in bottom third of the oven.
Combine parsnips, carrots, potatoes, onion, olive oil, salt and remaining ¼ tsp of black pepper. Toss to coat.
Arrange vegetables on the rack around the chicken.
Bake chicken and vegetables at 4250F until a thermometer inserted in the thickest part of the thigh registers at 1650F and vegetables are tender. Approx. 50 minutes.
Let the chicken stand for 20 minutes before slicing.
Garnish with parsley.