Recipe: Harissa Roast Chicken, Veg & Rosemary Potatoes

Get yourself some harissa and you’ve got yourself one of the easiest ways to transform any meal. We love this twist on the classic Sunday roast, with the simple combination of harissa, olive oil and lemon adding heat and aromatic, North African-inspired flavours to chicken, vegetables and potatoes.

You will need:

  • 1 higher-welfare chicken
  • Harissa
  • Jersey Royal potatoes
  • Vegetables for roasting (peppers, red onion, aubergine, courgette etc)
  • Olive oil
  • Lemon juice
  • Fresh rosemary (2/3 sprigs, leaves picked and bashed)
  • Sea salt & freshly ground black pepper

Instructions

  1. Combine one big dollop of harissa with equal parts olive oil, and smother over your chicken. Season with salt and pepper, cover with tin foil and leave to marinade in the fridge for as long as possible – we like to prepare ours the evening before.
  2. Pre-heat your oven and remove your chicken from the fridge to bring it up to room temperature.
  3. Cook the chicken according to the packet or your butcher’s instructions (typically around an hour and fifteen minutes). Make sure to leave an extra fifteen minutes at the end for the bird to rest.
  4. Chop up your vegetables into decent sized chunks and make the same mixture as you did for the chicken: 1 part harissa, 1 part olive oil. Coat well in a large roasting tray and season.
  5. Place the vegetables into the hot oven, and leave to cook for around an hour.
  6. About forty-five minutes before the chicken and vegetables are done, parboil your potatoes for 3-4 minutes until just slightly tender.
  7. Drain the potatoes and toss in another roasting tin with a dash of olive oil, sea salt, crushed black pepper and the rosemary. Roast for 30 minutes on a relatively high heat, until golden.
  8. And serve!

Top tip! Boil up the leftover chicken bones and juices from the pan to make a deliciously rich and spicy stock, which can then be used to cook up some seriously flavourful rice on a following evening.

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