1 1/2 tablespoons Baharat spice blend, store-bought or homemade
Kosher salt and freshly ground black pepper
2 medium sweet potatoes, scrubbed clean, cut lengthwise into1-inch wedges
6 shallots, halved lengthwise
1 head of garlic, separated into cloves, unpeeled
1 preserved lemon rind, store-bought or homemade, rinsed and finely chopped
Preheat the oven to 425°F.
Slide your fingers beneath the skin of the chicken to gently separate it from the meat. Pour 1/4 cup of the olive oil over the chicken, rubbing it under the skin and all over the outside of the bird. Season with the baharat, 2 teaspoons salt, and 1/2 teaspoon pepper (really make sure to cover every bit of the chicken).
In a roasting pan, toss the sweet potatoes, shallots, and garlic with another 1/4 cup olive oil. Season with salt and pepper and toss again. Set the chicken breast-side up on top of the vegetables. Roast until the chicken is crisp and golden, the juices run clear when it’s pierced, and a meat thermometer inserted in a thigh reads 165°F, about 1 hour. Carefully remove the chicken from the pan and tent it with foil. Let it rest while you finish the vegetables.
Return the pan with the vegetables to the oven and roast for another 5 minutes. Peel the garlic and discard the skins. Return the roasted cloves to the pan.
In a small bowl, mix together the chopped lemon rind and the remaining 1/4 cup of olive oil. (If you want to make this a creamier condiment, you could also blend it in a blender.)
Carve the chicken (using a very sharp knife) and arrange the pieces on a serving platter. Or, if you’re too nervous to carve, just place the chicken on a platter and bring it out for your guests to have at it. Serve the chicken surrounded with the roasted vegetables and drizzled with the preserved lemon oil.