Smoked Berbere Chicken and roasted vegetables

Ingredients:

5 Tbsp. extra-virgin olive oil

6 garlic cloves, coarsely chopped

½ cup berbere

2 lemons, halved

2½ tsp. kosher salt

6 radishes, trimmed, halved

2 cups small potatoes, halved.

1 cup brussels sprouts, halved

1 cup carrots

black pepper

whole chicken, spatchcocked

⅓ cup parsley leaves with tender stems

Directions:

1. Heat Smoker to 300F

2. Heat 4 Tbsp. oil in a small skillet over medium. Cook garlic, stirring constantly, until softened and light brown, about 3 minutes.

3. Scrape oil and garlic into a blender. Add berbere, juice of 2 lemon halves, and 2½ tsp. salt. Purée to a loose paste. Add additional lemon juice and olive oil as needed to create a spreadable texture.

4. Place radishes, potatoes, brussels sprouts, and carrots in a 3-qt. baking dish. Drizzle with remaining 1 Tbsp. oil and season with salt and pepper.

5. Loosely cover the baking dish with foil and roast for 30 minutes.

6. Massage berbere paste all over the chicken. Smoke for 30 minutes.

7. Remove foil and add chicken to the baking dish. Roasting for another 30 minutes or until 165F.

8. Remove chicken and place on a plate to rest.

9. Continue roasting vegetables for another 15 minutes until somewhat charred.

10. Plate vegetables and chicken, sprinkle parsley on top, and grate lemon zest over the dish.