Berbere-Spiced Roast Chicken and Vegetables

Chris Williams loves to use berbere, a hot and complex Ethiopian spice blend, at his restaurant Lucille’s in Houston. “It’s one of my favorite tools for bringing excitement to humble ingredients,” he says. Williams employs it here to create a flavorful paste, which he rubs all over a whole chicken before roasting it over root vegetables. It’s a simple but satisfying one-pan meal that welcomes whatever seasonal veg you might have on hand.