PILI-PILI CHICKEN WITH ROASTED VEGETABLES
Makes 6 servings
1 whole roasting chicken, patted dry, giblets removed (3 1/2 to 5 pounds)
1/4 cup plus 2 tablespoons vegetable oil (divided)
1 tablespoon minced garlic
1 jalapeno chili (preferably red), minced (use 2 chilies for extra spiciness)
1 teaspoon salt
1/2 teaspoon black pepper
Juice of 1 large lemon
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 tablespoon chopped fresh flat-leaf (Italian) parsley
3 carrots, peeled and sliced into 1-inch pieces
6 Yukon Gold potatoes, quartered
2 leeks, white part only, halved lengthwise, rinsed and cut into 2-inch pieces
1 1/2 white onions, quartered
2 yams, peeled and cut into 1-inch pieces
2 stalks celery, cut into 2-inch pieces
3 plum tomatoes, halved
Hot steamed rice
Preheat oven to 500 degrees. Place chicken in a medium roasting pan.
Prepare marinade of 1/4 cup oil, garlic, chili, salt, black pepper, lemon juice, coriander, ginger, cinnamon and parsley in a small bowl. Stir to blend.
Rub and pour marinade over and inside of chicken. Add chopped vegetables to roasting pan, surrounding chicken. Drizzle vegetables with remaining 2 tablespoons oil and toss lightly to coat. Place roasting pan in oven and roast uncovered for 10 minutes.
Reduce heat to 350 degrees and continue roasting for 11/2 hours, basting chicken and vegetables every 20 minutes, until the juices run clear when the meatiest part of the chicken is pierced with a fork (or until a meat thermometer reaches 170 degrees in the breast or 180 degrees in the thigh). Allow chicken to rest on a cutting board for 10 minutes before carving. Serve with steamed rice.