Lemony Chicken with Root Vegetables

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.