Roast chicken is so good, you may not want to stray from the classic -- but then you would never know how easy it is to transform the flavor by varying the seasonings and vegetables. This recipe comes from our book "One Pot."

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. In a food processor, combine 3 tablespoons vegetable oil, scallions, ginger, garlic, lime zest, and 1 tablespoon salt; rub half of paste under skin. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet.

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  • Toss parsnips with olive oil; season with salt. Scatter parsnips around chicken; roast 20 minutes.

  • Flip parsnips and add brussels sprouts, tossed with 1 tablespoon vegetable oil, to pan; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Let rest 10 minutes before carving and serving. Return parsnips and brussels sprouts to oven and roast until golden, 10 minutes. Serve with remaining paste.

Cook's Notes

Timing is Everything
For the most even results, let chicken come to room temperature (this takes about an hour) before roasting. Once it's out of the oven, don't skip the resting time. Those ten minutes allow the juices to redistribute, for moist, tender meat.

Reviews (4)

141 Ratings
  • 5 star values: 21
  • 4 star values: 52
  • 3 star values: 46
  • 2 star values: 15
  • 1 star values: 7
Rating: Unrated
09/28/2016
Really liked it! Used olive oil and cooked at a lower temp...skipped parsnips and sprouts, excellent chicken!
Rating: Unrated
08/24/2015
The smallest chicken I could find when I set out to make this was a giant 6 1/2 lbs so it took a little longer to cook, but it was spectacular! The paste turned out a little looser than when Sarah made it, but it was still terrific. I think it would help if you gave a measurement for the green onions, as in, 8 green onions (about 2 cups). I agree with the other comment about the paste being too salty to eat just plain, although cooking it does tame the salt. I had no limes so used lemon zest
Rating: 5 stars
01/26/2015
With a blizzard in the forecast, I decided that roast chicken would be the perfect comforting meal for a snowy evening. The idea of ginger scallion paste intrigued me, and the taste was amazing. The only change I made was the addition of small purple sweet potatoes to the veggies. The chicken was tender and juicy with a hint of subtle flavor from the ginger scallion paste. The veggies were roasted to perfection- a sweet and delicious contrast to the ginger scallion paste. A winning recipe!
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Rating: 3 stars
01/26/2015
This recipe needs more work in the test kitchen. Both vegetables were slightly overcooked by the time the chicken was done (after 25 minutes of the second cooking period) and definitely did not need an additional 10 minutes. The paste was good as a rub on the chicken but it was way too salty to use for serving along with the cooked food as recommended. I think with cutting down the vegetable cooking time, and less salt in the paste not used as a rub, this recipe has potential.