Two kinds of citrus and a little Aleppo pepper give this moist, juicy roast chicken dinner its star power. But rainbow carrots, potatoes, and leeks browned in the pan make it memorable as well. The recipe is designed especially for the Yummly Smart Thermometer to help you get perfect results. (Don’t have one? You can check the meat's temperature using an instant-read.) You’ll need a roasting pan to make the recipe, and depending on the pan’s size, you may wind up with enough pan juices to serve from a bowl, or just have a drizzle to pour on top of everything. Look for coarsely ground Aleppo pepper (a fruity, slightly smoky, mildly spicy chili from the Middle East) in your grocery store’s spice aisle or online, or substitute dried guajillo or California chilies and grind them in a clean coffee grinder. The recipe is a Yummly original created by Laura Goble.