Whole Roasted Harissa Chicken

You can never have too many main course recipes, so give Whole Roasted Harissa Chicken a try. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 655 calories, 55g of protein, and 45g of fat per serving. This recipe serves 3 and costs $2.31 per serving. 880 people have made this recipe and would make it again. This recipe from Feasting at Home requires caraway seeds, kosher salt, whole chicken, and garlic cloves. From preparation to the plate, this recipe takes about 1 hour and 50 minutes. Overall, this recipe earns a solid spoonacular score of 78%. If you like this recipe, take a look at these similar recipes: One Pan Roasted Harissa Chicken, Cinnamon-Roasted Chicken with Harissa Sauce, and Pan-Roasted Chicken with Harissa Chickpeas.

Servings: 3

Preparation duration: 20 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Pre-heat oven to 425 FRinse and pat dry chicken ( getting the skin really dry ensures that it will get crispy). Using a mortar and pestle ( or food processor) grind the garlic with the salt into a paste. Add seeds, pepper, crumbled chile, and olive and mash into a paste. It doesn't have to be perfectly smooth. Rub all over the chicken, getting in all the nooks and crannies and placing any extra inside the cavity of the bird. Tress, tying legs together and tucking the wings in. Place on a hot cast iron skillet or on a sheet pan, breast side up. Let stand 20-30 minutes at room temp. Place in the oven for 1 hour to 1 1/2 hours depending on weight. It is done when thigh is 170-180 F, or juice run just about clear.Note: All ovens are different. Check chicken at 25 minutes. If the skin looks like it will over brown if kept at the same temp, turn the heat down a bit. It may need to roast longer, but this will keep the skin form getting too dark. In my oven at home, the 425F oven produces a perfectly browned chicken.Saffron Rice:1/2 C onion finely diced1 tomato dicedPinch saffron2 cups chicken stock1 cup basmati rice, well rinsed1/2 tsp kosher salt1 lemon.Saute onion in 1T olive oil, on medium heat until tender, about 6 minutes. Add diced tomato and pinch saffron ( crumbled with your fingers). Saute 2 minutes. Add well-rinsed rice. Saute 1 minute. Add 2 C chicken stock and salt. Turn heat to high, cover and bring to a boil, and turn heat to lowest setting and simmer until water is gone and rice is cooked about 15-20 minutes. Or substitute veggies for a "one-pot" meal version. Chop veggies ( carrots, potatoes, parsnips, fennel, onion, celery...or what ever you like) into bigger bite sized pieces and toss with salt pepper and olive oil. Line the bottom of a skillet with the vegetables and top with sliced lemon. Place the chicken directly on top. Roast.Lemony parsley yogurt Sauce:1 1/2 T lemon juice lemon1 Cup plain greek style yogurt1/2 C Italian parsley1/4 tsp salt cracked pepperPlace in a food processor and pulse until incorporated.

 

Step by step:

1. Pre-heat oven to 425 FRinse and pat dry chicken ( getting the skin really dry ensures that it will get crispy). Using a mortar and pestle ( or food processor) grind the garlic with the salt into a paste.

2. Add seeds, pepper, crumbled chile, and olive and mash into a paste. It doesn't have to be perfectly smooth. Rub all over the chicken, getting in all the nooks and crannies and placing any extra inside the cavity of the bird. Tress, tying legs together and tucking the wings in.

3. Place on a hot cast iron skillet or on a sheet pan, breast side up.

4. Let stand 20-30 minutes at room temp.

5. Place in the oven for 1 hour to 1 1/2 hours depending on weight. It is done when thigh is 170-180 F, or juice run just about clear.Note: All ovens are different. Check chicken at 25 minutes. If the skin looks like it will over brown if kept at the same temp, turn the heat down a bit. It may need to roast longer, but this will keep the skin form getting too dark. In my oven at home, the 425F oven produces a perfectly browned chicken.Saffron Rice:1/2 C onion finely diced1 tomato diced

6. Pinch saffron2 cups chicken stock1 cup basmati rice, well rinsed1/2 tsp kosher salt1 lemon.

7. Saute onion in 1T olive oil, on medium heat until tender, about 6 minutes.

8. Add diced tomato and pinch saffron ( crumbled with your fingers).

9. Saute 2 minutes.

10. Add well-rinsed rice.

11. Saute 1 minute.

12. Add 2 C chicken stock and salt. Turn heat to high, cover and bring to a boil, and turn heat to lowest setting and simmer until water is gone and rice is cooked about 15-20 minutes. Or substitute veggies for a "one-pot" meal version. Chop veggies ( carrots, potatoes, parsnips, fennel, onion, celery...or what ever you like) into bigger bite sized pieces and toss with salt pepper and olive oil. Line the bottom of a skillet with the vegetables and top with sliced lemon.

13. Place the chicken directly on top. Roast.Lemony parsley yogurt Sauce:1 1/2 T lemon juice lemon1 Cup plain greek style yogurt1/2 C Italian parsley1/4 tsp salt cracked pepper

14. Place in a food processor and pulse until incorporated.

Nutrition Information:

covered percent of daily need