Directions

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
To prepare the spice mix, mix all ingredients.
To prepare the glaze, mix all ingredients.
Place all vegetables on a large baking sheet. Drizzle with half the spice mix. Toss well to coat.
Add half the glaze and toss again. Spread it all in an even layer on the baking sheet.

Pat the chicken very dry. Rub it with the remaining spice mix.
Place the chicken on top of the vegetables, skin-side up. Scatter the lemon and garlic around and under the chicken. Cover the pan with a sheet of

Gefen Parchment Paper. Roast for 45–60 minutes.
Uncover the pan and brush the remaining glaze all over the chicken skin. Return to the oven for 20–30 minutes, until the skin is caramelized and glossy.

Add couscous, boiling water, olive oil, and salt to a bowl or small pot.

Cover and let sit for five minutes. Fluff with a fork and finish with the herbs.

Serve the chicken and vegetables over fluffy couscous.

Description:
Styling and Photography by Sheera Segal
Food Prep by Rochel Leah Bree

Chicken and Root Veggies

Name: Chicken and Root Veggies
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4-6
Ingredients: 1 large red onion, cut into wedges; 3–4 carrots, cut into thick slices; 1 small rutabaga, peeled and cut into chunks; 2–3 medium sweet potatoes, cut into chunks; 1 kabocha squash, cut into wedges; 1 fennel bulb, cut into wedges; 3–4 tablespoons Gefen Olive Oil; 2 teaspoons Haddar Kosher Salt; 1 and 1/2 teaspoons smoked paprika; 1 teaspoon black pepper; 1 teaspoon coriander; 1 teaspoon Pereg Sumac; 1 teaspoon fresh thyme; 1/2–1 teaspoon ground fennel or lightly crushed fennel seeds; 2 tablespoons pomegranate molasses; 2 tablespoons Gefen Olive Oil; 1 clove garlic, grated; 1/4 teaspoon smoked paprika; pinch salt; 1 whole spatchcocked chicken; 1 lemon, sliced; 6–8 cloves garlic; 1 cup couscous; 1 cup boiling water; 1–2 tablespoons Gefen Olive Oil; big pinch salt; handful chopped parsley or cilantro

Chaya Suri Leitner

Family Table by Mishpacha Magazine

Recipe Description:

Rutabaga is one of those very underrated vegetables. It looks like a giant waxed turnip, but don’t get fooled by it. Once it roasts, it becomes sweet, buttery-soft, and almost like a mellow, slightly sweet potato. It also balances all the other winter veggies so well. I like to cover the pan with parchment paper for the first part of baking to trap just enough steam to keep everything juicy, but still allow the chicken to crisp up perfectly without drying out.

Ingredients

Vegetables

1 large red onion, cut into wedges
3–4 carrots, cut into thick slices
1 small rutabaga, peeled and cut into chunks
2–3 medium sweet potatoes, cut into chunks
1 kabocha squash, cut into wedges
1 fennel bulb, cut into wedges

Spice Mix

3–4 tablespoons Gefen Olive Oil
2 teaspoons Haddar Kosher Salt
1 and 1/2 teaspoons smoked paprika
1 teaspoon black pepper
1 teaspoon coriander
1 teaspoon Pereg Sumac
1 teaspoon fresh thyme
1/2–1 teaspoon ground fennel or lightly crushed fennel seeds

Glaze

2 tablespoons pomegranate molasses
2 tablespoons Gefen Olive Oil
1 clove garlic, grated
1/4 teaspoon smoked paprika
pinch salt

Chicken

1 whole spatchcocked chicken
1 lemon, sliced
6–8 cloves garlic
pinch salt

Quick Herbed Couscous

1 cup couscous
1 cup boiling water
1–2 tablespoons Gefen Olive Oil
big pinch salt
handful chopped parsley or cilantro

Directions

Step 1 - Prepare the Vegetables

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
To prepare the spice mix, mix all ingredients.
To prepare the glaze, mix all ingredients.
Place all vegetables on a large baking sheet. Drizzle with half the spice mix. Toss well to coat.
Add half the glaze and toss again. Spread it all in an even layer on the baking sheet.

Step 2 - Prepare the Chicken

Pat the chicken very dry. Rub it with the remaining spice mix.
Place the chicken on top of the vegetables, skin-side up. Scatter the lemon and garlic around and under the chicken. Cover the pan with a sheet of

Gefen Parchment Paper. Roast for 45–60 minutes.
Uncover the pan and brush the remaining glaze all over the chicken skin. Return to the oven for 20–30 minutes, until the skin is caramelized and glossy.

Step 3 - Prepare the Couscous

Add couscous, boiling water, olive oil, and salt to a bowl or small pot.

Cover and let sit for five minutes. Fluff with a fork and finish with the herbs.

Step 4 - To Serve

Serve the chicken and vegetables over fluffy couscous.

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Chicken and Root Veggies

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