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.
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
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
Est. added sugars 5g
How to Make It
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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Well, I made a few adjustments. I couldn't find preserved lemons so I found a sub suggestion on-line to slice and seed a lemon, saute in a skillet with some salt for a few minutes then add 2 tablespoons of water and bake in the oven for 12 minutes. 2 slices went into the marinade, 2 slices inside the bird with roasting. Another suggested sub for the Aleppo pepper, which is hard to find now, is half cayenne/half paprika (I used smoked). Marinated for 7 hours. Roasted at 425 for half an hour (without the veggies) then added the veggies (I subbed shallots for the red onion) and reduced the heat to 375 for 1 hour. Rested for 25 minutes before carving. Chicken was perfectly cooked. The veggies were under cooked and could've used another 20 minutes. Everything was tasty but for the amount of work involved, I'm probably not going to make this one again. My standard lemon chicken is every bit as good and much, much easier. Glad I tried this though.
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