4 tablespoons vegetable oil, divided
8 chopped scallions
1/4 cup chopped peeled fresh ginger
4 garlic cloves
1 teaspoon lime zest
1 tablespoon coarse salt, plus more for seasoning
Ground pepper
1 whole chicken (4 to 5 pounds)
1 3/4 pounds parsnips, cut into 3-inch pieces
12 ounces brussels sprouts, halved
1 tablespoon extra-virgin olive oil

Preheat oven to 425 degrees F. In a food processor, combine 3 tablespoons vegetable oil, scallions, ginger, garlic, lime zest, and 1 tablespoon salt; rub half of paste under skin. Tie legs together, and tuck wing tips beneath body. Place on a rimmed baking sheet. Toss parsnips with olive oil; season with salt. Scatter parsnips around chicken; roast 20 minutes. Flip parsnips and add brussels sprouts, tossed with 1 tablespoon vegetable oil, to pan; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of a thigh reads 165 degrees F, 25 to 35 minutes. Let rest 10 minutes before carving and serving. Return parsnips and brussels sprouts to oven and roast until golden, 10 minutes. Serve with remaining paste.