Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

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.

Jody Adams
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Iain Bagwell; Styling: Claire Spollen

Recipe Summary

active:
20 mins
total:
9 hrs 40 mins
Yield:
Serves 4 (serving size: 3 oz. chicken and about 4 vegetable pieces)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Saloniki, Boston

Nutrition Facts

457 calories; fat 23g; saturated fat 4.8g; mono fat 10.8g; poly fat 5.5g; protein 27g; carbohydrates 38g; fiber 7g; cholesterol 74mg; iron 2mg; sodium 644mg; calcium 91mg; sugars 14g; added sugar 5g.
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