Slow Roasted Chicken with Root Vegetables in a Tajine and Uppity Chicken Seasoning

Serves: 4 Cook Time: 2.5 hours Prep Time: 20 minutes

Ingredients

• 1 whole chicken (about 3.5–4 lbs), spatchcocked or cut into 8 pieces

• 2 tbsp Uppity Chicken seasoning

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 yellow onion, sliced

• 3 cloves garlic, minced

• 3 carrots, cut into chunks

• 2 parsnips, cut into chunks

• 1 large sweet potato or 2 Yukon gold potatoes, cubed

• 1 turnip (optional), cubed

• 1 cup chicken broth or water

• 1 tbsp tomato paste (optional for a richer broth)

• Fresh thyme or parsley, for garnish

Instructions

1. Prep the chicken:

   • Pat the chicken dry. In a small bowl, mix Uppity Chicken, olive oil, and lemon juice into a drippy paste (heat in microwave for 5 sec)

   • Drizzle the mixture all over the chicken (including under the skin if possible). Let it sit for 30 minutes at room temperature, or refrigerate up to overnight.

2. Layer the vegetables:

   • In the base of your cast-iron tajine, arrange sliced onion and garlic as the bottom layer.

   • Add all root vegetables on top. Sprinkle lightly with salt and a bit more Uppity Chicken if desired.

3. Nestle the chicken on top:

   • Place the chicken pieces skin-side up over the vegetables.

4. Add broth and tomato paste:

   • Pour broth around (not over) the chicken to avoid washing off the seasoning. Stir tomato paste into the broth if using.

5. Cover and cook:

   • Cover with the tajine lid and place over low heat (or in a 300°F/150°C oven if your tajine is oven-safe).

   • Cook gently for 2 to 2.5 hours. Check after 1.5 hours—if it’s too dry, add a little more broth or water.

6. Finish uncovered (optional):

   • For golden skin, remove the lid for the last 15–20 minutes and increase heat to 375°F. Or, use a kitchen torch or broiler carefully.

7. Garnish and serve:

   • Let rest 5–10 minutes. Garnish with fresh herbs and serve directly from the tajine for a dramatic, aromatic presentation.

Serving Ideas

• Crusty bread or couscous to soak up the juices

• Side of garlicky sautéed greens or a simple arugula salad with lemon