The combination of lemon and ginger in this chicken dish will make your kitchen smell delicious. And I think it goes perfectly with roasted root vegetables. Since the chicken and vegetables both cook at 425 degrees and for the same amount of time, it’s easy enough to prepare both and cook in the same oven on two separate racks. I’d recommend starting by chopping the vegetables, as that usually takes longer to prepare than the chicken. (And if they’re done sooner, you can just take them out and put them onto your platter. Later you’ll add the chicken to the top.)
This meal is great for Passover, but can also be served at any time of year. The amounts below will make enough to serve 6 people, so just adapt it if you’re having more people at your Passover seder.
This recipe is an adaptation of one that I saw in Bon Appetit magazine–so as such, I want to wish you bon appetit! Or in Hebrew, beteavon!
You’ll Need:
For vegetables:
1 2 ½ pound butternut squash, peeled, seeded, cut into ½ inch pieces
1 ½ pounds Yukon Gold potatoes, unpeeled, cut into ½ inch pieces
1 bunch beets (about 1 ½ pounds), trimmed but not peeled, scrubbed, cut into ½ inch pieces
1 medium size red onion, cup into ½ inch pieces
1 large turnip, peeled, cut into ½ inch pieces
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil
1. Preheat oven to 425 degrees.
2. Oil two large rimmed baking sheets.
3. Combine all ingredients in very large bowl; toss to coat.
4. Divide vegetables between prepared baking sheets; spread evenly.
5. Sprinkle generously with salt and pepper.
6. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared up to two hours ahead. Let stand at room temperature. Rewarm in 350 degree oven for 15 minutes).
For chicken:
2 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 teaspoons grated lemon peel
2 teaspoons paprika
2 teaspoons salt
1 teaspoon ground black pepper
2 cut up chickens, skin on (you can also use whole chickens, but I find pieces easier for serving at the seder)
2 tablespoons chopped fresh parsley
1. Preheat oven to 425 degrees.
2. Whisk first 6 ingredients in small bowl.
3. Rinse chickens inside and out; pat dry.
4. Rub oil mixture under and over skin of chicken pieces.
5. Place chicken pieces in single layer in pan (like a Pyrex).
6. Roast chicken until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180 degrees (about 1 hour and 15 minutes).
7. Transfer chicken to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chicken.
8. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.
Note: I’ve made this a day ahead and then layered the vegetables in an aluminum foil pan and placed chicken pieces on top and cover with foil. I can then put it in the oven to rewarm during our seder. Less mess to clean up after seder!
