Active Time
20 Mins
Total Time
9 Hours 40 Mins
Yield
Serves 4 (serving size: 3 oz. chicken and about 4 vegetable pieces)
Photo: Iain Bagwell; Styling: Claire Spollen

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.

Step 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.

Saloniki, Boston

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