Name: Berbere-Spiced Roast Chicken and Vegetables
Yield: 4 Servings
Ingredients: 5 Tbsp. extra-virgin olive oil, divided, plus more; 6 garlic cloves, coarsely chopped; ½ cup berbere; 2 lemons, halved; 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more; 6 radishes, trimmed, halved; 2 cups fingerling or other small potatoes (about 14 oz.); 1 cup brussels sprouts (about 5 oz.), halved; 1 cup baby carrots (about 6 oz.); Freshly ground black pepper; 1 3½–4-lb. whole chicken; 1 small onion, quartered; ⅓ cup parsley leaves with tender stems

BerbereSpiced Roast Chicken and Vegetables recipe

Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio

Chris Williams loves to use berbere, a hot and complex Ethiopian spice blend, at his restaurant Lucille’s in Houston. “It’s one of my favorite tools for bringing excitement to humble ingredients,” he says. Williams employs it here to create a flavorful paste, which he rubs all over a whole chicken before roasting it over root vegetables. It’s a simple but satisfying one-pan meal that welcomes whatever seasonal veg you might have on hand.

What you’ll need

Blender
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3-Qt. Baking Dish
$17 At Amazon
Citrus Juicer
$20 $15 At Amazon
Small Skillet
$25 At Amazon

Recipe notes

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