Chicken Baked on a Vegetable Bed

Ingredients

• 1 large whole chicken
• 10 shallots
• 5 garlic cloves
• 1 (2-inch) piece fresh ginger
• 2 tsp ground black pepper
• 3 tbsp soy sauce
• 1 tsp salt, plus more for the vegetables
• 2 medium potatoes, sliced
• 1 onion, sliced
• 1 small eggplant, sliced
• 2 carrots, sliced
• 1 bell pepper, sliced
• 1 plantain, sliced
• 2 tbsp vegetable oil

Directions

1. Prick the chicken skin and make a few shallow slashes in the meat so the marinade can penetrate.
2. Blend the shallots, garlic, ginger, black pepper, soy sauce and salt. Rub the marinade over the chicken, including inside the cavity. Cover and refrigerate for 8 hours or overnight.
3. Preheat the oven to 400°F. Toss the sliced vegetables with oil and salt and spread them over a roasting tray. Place the chicken on top.
4. Roast for 60-90 minutes, depending on size, until the thickest part of the chicken reaches 165°F (74°C). Rest for 10 minutes before carving and serve with the vegetables.