Berbere-Spiced Roast Chicken and Vegetables

Directions

1. 1
   Preheat oven to 400°.
2. 2
   Heat 4 Tbsp. oil in a small skillet over medium. Cook garlic, stirring constantly, until softened and light brown, about 3 minutes.
3. 3
   Scrape oil and garlic into a blender.
4. 4
   Add berbere, juice of 2 lemon halves, and 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt. Purée to a loose paste.
5. 5
   Place radishes, potatoes, brussels sprouts, and carrots in a 3-qt. baking dish.
6. 6
   Drizzle with remaining 1 Tbsp. oil and season with salt and pepper.
7. 7
   Place chicken, breast side up, on top. Massage berbere paste all over skin, inside cavity, and between breast and skin. Stuff cavity with onion and 1 lemon half. Loosely cover baking dish with foil and roast 1 hour.
8. 8
   Remove foil and continue to roast until chicken is well browned and an instant-read thermometer inserted into the thickest part of a breast registers 155° (temperature will climb to 165° as chicken rests), about 30 minutes longer.
9. 9
   Let chicken rest in baking dish at least 15 minutes before carving.
10. 10
    Toss parsley with juice of remaining lemon half and a drizzle of oil in a small bowl; season with salt.
11. 11
    Serve chicken with vegetables alongside; top with dressed parsley.