Lemony Chicken with Root Vegetables

Cooking Light
Lemony Chicken with Root VegetablesRecipe

Photo: Iain Bagwell; Styling: Claire Spollen

Adams salts her chicken the night before. To keep sodium levels low, we don't use additional salt, as enough is provided by the preserved lemon. You can also use these bright, tart, briny lemons to season stews, braises, dressings, and sauces. Like other flavor-packed ingredients, a little goes a long way. If you don't have Aleppo pepper (a classic Mediterranean seasoning), sub 1/8 teaspoon each of paprika and ground red pepper. While the chicken chills overnight, uncovered, the skin dries, which helps it brown and crisp better.

Serves 4 (serving size: 3 oz. chicken and about 4 vegetable pieces)

Ingredients

+ Add To Shopping List
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
3 parsnips, peeled and halved lengthwise
4 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

Preparation

Active: 20 Minutes
Total: 9 Hours, 40 Minutes

1. Pat chicken dry with paper towels. Sprinkle cavity and outside with 1/2 teaspoon black pepper.

2. 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.

3. 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.

4. Position an oven rack in the bottom third of oven. Preheat oven to 425°F.

5. 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.

6. 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.

Created date

August 2016

Nutritional Information

Calories 457
Fat 23 g
Satfat 4.8 g
Monofat 10.8 g
Polyfat 5.5 g
Protein 27 g
Carbohydrate 38 g
Fiber 7 g
Cholesterol 74 mg
Iron 2 mg
Sodium 644 mg
Calcium 91 mg
Sugars 14 g
Est. Added Sugars 5 g