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)
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.