Harissa and honey roast chicken
Experience the sweet and spicy whole chicken pot-roasted in style! Rest the chicken, seasoned with Mediterranean flavours, on a bed of onions in a casserole dish to encapsulate all the delightful aromas and juices during cooking. A must to try.
Equipment
Ingredients
- 1 Waitoa free range whole chicken
- 2 brown onions
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 1 tbsp honey
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 1 lemon quartered
- 3 garlic cloves peeled but kept whole
- Rosemary
To serve
- Parsley
- Couscous
- Slivered almonds toasted, to garnish the couscous
- 1 lemon halved
Instructions
- Preheat the oven to 160°C.
- Slice the onions in third crosswise and place them at the bottom of the Agile casserole.
- 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.
- Place the chicken on top of the onion and roast for 1 and 1/2 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.
- 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.
- Bring the casserole dish out and allow the chicken to rest for 20 minutes while you prepare the couscous.
- Serve whole garnished with fresh parsley.
Notes
*If the honey hardens, pop the spice paste in the microwave a little to soften it so it’s easier to spread.
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