Harissa roasted chicken and veg
After having made Selma’s very extraordinary roasted chicken, potatoes and chickpeas I got a flavour for harissa. Something I haven’t used enough! When I got a request for a roasted chicken I thought I would cook it whole and give it a nice harissa twist.
Harissa roasted chicken
preparation time 10 minutes
cooking time 1 hr 20 minutes + 30 minutes resting time
oven 175C or 350F
- 1 whole chicken
- 2 tbsp harissa paste
- 2 tbsp hungarian paprika paste
- 1/2 tsp chilli flakes
- 1 tbsp olive oil + extra for the vegetables
- 2 beetroots
- 1 head of garlic
- 1/2 butternut squash
Mix the harissa paste, hungarian paprika paste, the chilli flakes and the olive oil and brush the chicken.
Peel the butternut squash, the beetroots and cut the tops of the garlic but keep the skin on. Add olive oil, salt and pepper. Place all of the ingredients in a pan and roast for about an hour and twenty minutes. Check the chicken with a themometer, it should be more than 62C or 144F to be ready but you might prefer it slightly more cooked.
I added a few thin slices of butter to make the skin crispy and tasty. I like that I can leave this dish in the oven to roast, filling the house with lovely notes of roasting chicken whilst I get on with other things.
The veg were crispy and slightly caramelized, I served the chicken with a ginger and buttermilk sauce and the harissa added a lovely note to the roasted chicken.