Moroccan Roasted Chicken With Root Vegetables - Traeger

Ingredients

• 2 Tablespoons kosher salt
• 1 Tablespoon cinnamon
• 1 Tablespoon coriander
• 2 Teaspoons turmeric
• 2 Teaspoons cumin
• 2 Teaspoons cardamom
• 1 Teaspoon freshly ground black pepper
• 6 Whole (6-8 oz) chicken legs
• 3 Tablespoons olive oil, divided
• 2 Cloves garlic, grated or minced
• 1 Medium red onion, cut into 8 pieces through the root end
• 6 Cups diced root vegetables, such as carrots, rutabaga and/or parsnips
• As Needed kosher salt
• 1/2 Cup extra-virgin olive oil
• 1 Cup coarsely chopped parsley, mint and/or cilantro
• 1 1/2 Tablespoon fresh lemon juice, plus more as needed
• 1 Clove garlic, grated
• 1/2 Teaspoon kosher salt
• 1/4 Teaspoon freshly ground black pepper
• 1 Tablespoon minced preserved lemon