• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

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."

• 4 tablespoons vegetable oil, divided
• 8 chopped scallions
• 1/4 cup chopped peeled fresh ginger
• 4 garlic cloves
• 1 teaspoon lime zest
• 1 tablespoon coarse salt, plus more for seasoning
• Ground pepper
• 1 whole chicken (4 to 5 pounds)
• 1 3/4 pounds parsnips, cut into 3-inch pieces
• 12 ounces brussels sprouts, halved
• 1 tablespoon extra-virgin olive oil

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