Lemon Preserved Roasted Chicken with Vegetables

• 1 Whole Roasting Chicken
• 1/4 cup olive oil
• 1 tsp sea salt
• 1 tsp fresh cracked pepper
• 5 cup root vegetables (potaoes, carrots, onions, etc)
• 2 quarters preserved lemon
• 1 tbsp dried parsli
• 1 tsp mashed garlic

1. Preheat oven at 375F
2. Peel and cut vegetables.
3. Toss them together with half the olive oil, the parsley, the garlic paste, and 1/4 preserved lemon cut finely.
4. Make a bed with the vegetable mix in a baking dish.
5. Dry the skin of the chicken.
6. Insert the second quarter of the preserved lemon in the cavity of the chicken.
7. Add a little salt and pepper in the cavity.
8. Put the chicken on the bed of vegetables and rub the other half of olive oil on the skin of the chicken.
9. Dust with salt and pepper.
10. Put in oven for about 1h, until the internal temperature of the chicken has reached 180F and the vegetables are nicely roasted.
11. Remove the dish from the over and let rest for 5 to 10 minutes before serving.
12. Enjoy!

chicken, olive oil, salt, pepper, root vegetables, quarters preserved lemon, garlic

Taken from cookpad.com/us/recipes/337721-lemon-preserved-roasted-chicken-with-vegetables (may not work)