Baharat Whole-roasted Chicken with Roasted Shallots, Preserved Lemon and Sweet Potatoes

These recipes have been excerpted from Eden Grinshpan’s debut cookbook, Eating Out Loud.

SERVES 4

The Baharat spice blend forms a sort of crispy shell on the skin, and its warm, smoky notes complement the flavour of the meat without overpowering it. My other secret to perfect roast chicken is to slather olive oil underneath the skin over the breast, which keeps the meat really moist. I set the whole thing over sweet potatoes, garlic and shallots, which act as a roasting rack while bathing in all those unbelievable juices. Serving the chicken and veg with preserved lemon gives everything a bright pop, making this dish decadently addictive.

1 whole chicken (3– 4 lbs.)

¾ cup extra-virgin olive oil

1½ tbsp Baharat spice blend, store-bought or homemade

Kosher salt and freshly ground black pepper

2 medium sweet potatoes, scrubbed

clean, cut lengthwise into 1" wedges 6 shallots, halved lengthwise

1 head garlic, separated into

cloves, unpeeled

1 preserved lemon rind, storebought or homemade, rinsed and finely chopped PREPARE CHICKEN AND VEGETABLES 1. Preheat oven to 425°F. Slide your fingers beneath skin of chicken to gently separate it from meat. Pour ¼ cup of olive oil over chicken, rubbing it under skin and all over outside of bird. Season with Baharat, 2 tsp of salt and ½ tsp of pepper (really make sure to cover every bit of chicken).

ROAST CHICKEN AND VEGETABLES 1. In roasting pan, toss sweet potatoes, shallots and garlic with another ¼ cup of olive oil. Season with salt and pepper, and toss again. Set chicken breast-side up on top of vegetables. 2. Roast until chicken is crisp and golden, juices run clear when it’s pierced and meat thermometer inserted in thigh reads 165°F, about 1 hour. Carefully remove chicken from pan and tent it with foil. Let it rest while you finish vegetables.

FINISH VEGETABLES AND

CARVE CHICKEN

1. Return pan with vegetables to oven and roast for another 5 minutes. Peel garlic and discard skins. Return roasted cloves to pan.

2. In small bowl, mix together chopped lemon rind and remaining ¼ cup of olive oil. (If you want to make this a creamier condiment, you could also blend it in a blender.)

3. Carve chicken (using very sharp knife) and arrange pieces on serving platter. Or, if you’re too nervous to carve, just place chicken on platter and bring it out for your guests to have at it. Serve chicken surrounded with roasted vegetables and drizzled with preserved lemon oil.