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Spicy Harissa Roast Chicken Recipe

Name: Spicy Harissa Roast Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 1 kg Baby Potatoes; 2 Tbsp Harissa Paste; 1 Whole Chicken (about 1.5 kg); 1 Tsp Dried Oregano; 1 Tsp Dried Rosemary; 1 Lemon, halved; 4 Tbsp Olive Oil; 1 Tsp Salt; 1/2 Tsp Black Pepper; 1 Bunch Fresh Cilantro, chopped; 200 g Greek Yogurt

Stashcook

This is a roast chicken with a spicy twist. We use harissa paste to give it a kick and roast it with lemony potatoes. It's a yummy dinner that the whole family can enjoy together. You'll love the spicy skin and juicy meat!

Ingredients

1 kg Baby Potatoes

2 Tbsp Harissa Paste

1 Whole Chicken (about 1.5 kg)

1 Tsp Dried Oregano

1 Tsp Dried Rosemary

1 Lemon, halved

4 Tbsp Olive Oil

1 Tsp Salt

1/2 Tsp Black Pepper

1 Bunch Fresh Cilantro, chopped

200 g Greek Yogurt

Method

Preheat your oven to 200°C (392°F).

Wash the baby potatoes and place them in a pot of salted water. Bring to a boil and cook for 10 minutes until just tender.

While the potatoes are boiling, prepare the chicken by placing it breast-side down on a cutting board. Using kitchen shears, cut along each side of the backbone and remove it. Flip the chicken over and press down on the breastbone to flatten.

In a small bowl, mix together the harissa paste, juice of half a lemon, 2 tablespoons of olive oil, salt, and pepper.

Gently loosen the skin from the chicken breast and thighs. Spread half of the harissa mixture under the skin.

Drain the potatoes and let them cool slightly. Toss them with the remaining harissa mixture, dried oregano, dried rosemary, and the remaining 2 tablespoons of olive oil.

Place the chicken on a roasting tray, and arrange the seasoned potatoes around it. Place the lemon halves in the tray as well.

Roast the chicken and potatoes in the preheated oven for about 60 minutes, or until the chicken is cooked through and the skin is crispy.

While the chicken is roasting, mix the Greek yogurt with the juice of the remaining lemon half and half of the chopped cilantro. Season with salt to taste.

Once the chicken is done, let it rest for 10 minutes before carving.

Serve the chicken and potatoes with a dollop of the lemony Greek yogurt and a sprinkle of the remaining cilantro.

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