Roasted Chicken with Root Vegetables
Adapted from Cooking Light, October 2016.
Ingredients
- 1 3-4 lb. whole chicken
- 3/4 tsp. black pepper, divided
- 1 lemon
- 2 tablespoons chopped fresh ginger
- 1 Tbsp. chopped garlic, about 3 cloves
- 1 Tbsp. honey
- 1 Tbsp. canola oil
- 1 tsp. dried oregano
- Cooking spray
- 3 parsnips, peeled and halved lengthwise
- 4 carrots, peeled and halved lengthwise
- 3 small red potatoes, halved
- 2 medium red onion, quartered
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- Fresh parsley leaves
Instructions
- Pat chicken dry with paper towels. Sprinkle cavity and outside with 1/2 teaspoon black pepper.
- Process lemon juice, ginger, garlic, honey, and canola oil in a blender until smooth. Stir in oregano. Rub lemon mixture over chicken, and place, breast side up, on a plate. Refrigerate, uncovered, 4-8 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 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 to 1 hour. Let chicken stand 20 minutes before slicing. Garnish with parsley.