This recipe for savory roast chicken and vegetables comes from NYC-based chef and cookbook author, Seamus Mullen. If you find yourself with leftovers, put them to good use in this satisfying soup.
Preheat oven to 425°F. Truss chicken legs together and tuck wings behind the back. Season with dukka spice blend, kosher salt, pepper, and lemon zest; set aside.
Combine shiitake mushrooms, onions, carrots, beets, garlic, and lemon slices in a large roasting pan. Season with salt and pepper, and drizzle with olive oil and balsamic vinegar. Toss together with a rubber spatula.
Place chicken on top of the vegetables, and roast in preheated oven until golden brownand the leg joint reads 155°F on a meat thermometer, about 45 minutes to 1hour, depending upon the size of the chicken. Remove from oven; let chicken rest on cutting board for 10 minutes.
Place half of the roasted vegetables on a large serving tray. Carve thechicken, and plate half of the chicken on top of the roasted vegetables. Reserve remaining half of chicken and vegetables for Left-Over Chicken Soup.