Harissa and Honey Roast Chicken

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Put this delicious sweet and spicy pot-roasted whole chicken on the menu! Seasoned with aromatic Mediterranean flavours and roasted on a bed of onions, this recipe is a must try.
Main Course
6
20 mins
2 hrs
2 hrs, 20 mins
Main Course
6
20 mins
2 hrs
2 hrs, 20 mins

Ingredients

\1 whole chicken
\2 brown onions
\2 tablespoons of harissa paste
\2 tablespoons of olive oil
\1 tablespoon of honey
\½ teaspoon of ground cumin, ground
\½ teaspoon of smoked paprika
\1 teaspoon of garlic powder
\1 teaspoon of salt
\½ teaspoon of black pepper
\1 lemon, quartered
\3 cloves of garlic, peeled but kept whole
\rosemary

To serve

\parsley
\couscous
\slivered almonds
\1 lemon, halved

Instructions

  1. Preheat the oven to 160°C.
  2. Slice the onions in third crosswise and place them at the bottom of a casserole dish.
  3. Whisk together the harissa, honey, oil, spices and seasoning. Spread the harissa mixture all over the chicken inside and out. Fill the cavity with garlic cloves and lemon quarters and secure the legs with kitchen twine. If the honey hardens, pop the spice paste in the microwave a little to soften it so it’s easier to spread.
  4. Place the chicken on top of the onion and roast for 1.5 hours, casserole lid on. Check the chicken and baste with the cooking juices every 30 minutes. Remove the lid and continue roasting to crisp up the skin.
  5. After 2 hours, use a thermometer to check the internal temperature. You want the temperature to sit at 76°C or slightly above. Put the chicken back in the oven for short bursts of time until you reach this temperature.
  6. Bring the casserole dish out and allow the chicken to rest for 20 minutes while you prepare the couscous.
  7. Serve whole garnished with fresh parsley.

Notes

Contains Meat. Contains Gluten. Contains Nuts. Egg Free. Dairy Free.   Recipe credit: Waitoa Free Range

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