Baharat Roast Chicken with Sweet Potatoes

Instructions

Preheat the oven to 425°F (218°C).

Slide your fingers beneath the skin of the chicken to gently separate it from the meat. Pour 1/4 cup of the oil over the chicken, rubbing it all over the outside of the bird as well as under the skin. Then season the chicken over and under the skin with the baharat, 1 to 2 teaspoons salt, and 1/2 teaspoon pepper. You want to cover every part of the chicken with spice.

In a roasting pan, toss the sweet potatoes, shallots, and garlic with another 1/4 cup of the oil. Season with salt and pepper and toss again. Arrange the shallots and garlic in the center of the roasting pan. Place the chicken, breast side up, on the vegetables. TESTER TIP: You want the garlic and shallots to be beneath the chicken so they have some protection against the heat of the oven. Otherwise, they may scorch.

Roast until the chicken is crisp and golden, the juices run clear when pierced, and a meat thermometer inserted in a thigh reads 165°F (74°C), 60 to 80 minutes.

Carefully remove the chicken from the pan and tent it with foil. Let it rest for at least 5 minutes.

Check the vegetables. If they aren't tender, return the pan with the vegetables to the oven and roast until they're done, probably no more than 5 to 10 minutes more.

In a small bowl, mix together the chopped preserved lemon rind and the remaining 1/4 cup olive oil. TESTER TIP: If you prefer a creamier rather than a chunkier consistency, you could instead process the preserved lemon rind and oil in a blender.

Peel the garlic and toss the cloves back in the pan. This is tedious but worth it.

Carve the chicken and arrange the pieces on a platter. Serve the chicken surrounded with the roasted vegetables and drizzled with the preserved lemon oil.

Mains