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Harissa Roasted Chicken With Heirloom Carrots and Tahini Labneh
1 hours 0 mins Prep Time
1 hours 0 mins Cook Time
Whole roasted chicken is probably one of the easiest and most comforting meals you can make any day of the week. Many people seem daunted by it because of the "whole" chicken aspect but it isn't necessarily any more difficult than cooking chicken that's been broken down into pieces. Personally, I can't think of a more simple cooking method than throwing a whole bird on top of some veggies into the oven and then ending up with a perfectly roasted chicken, as well as vegetables now soaked with those savoury cooked chicken juices. This harissa flavoured version uses a homemade paste made from dried chilies and earthy toasted spices like cumin and coriander, but it's perfectly fine to use a premade harissa paste of your preference. By removing the back bone of the chicken and laying it flat, otherwise known as "spatchcocking," you reduce cooking time and, by increasing the surface area during cooking, maximize the potential for more perfectly browned skin. If you are not comfortable doing this on your own most butchers will do it for you; otherwise, you can use a whole trussed chicken. This recipe also features heirloom carrots but these can easily be substituted with any vegetables that can withstand the 45 minutes - 1 hour cooking time, such as parsnips, brussels sprouts, yams, celery root, baby potatoes, whole mushrooms or squash.
Directions
Harissa Roasted Chicken With Heirloom Carrots and Tahini Labneh
7 Steps
Step 1
To prepare the harissa paste: using a mortar and pestle or spice grinder, grind the toasted cumin, coriander and caraway seeds. Next, strain off the rehydrated guajillo peppers. Then, in a large blender or food processor combine the rehydrated guajillo peppers, roasted red peppers, smashed garlic cloves, lemon juice, honey, tomato paste, ground cumin seeds, ground coriander seeds, ground caraway seeds and smoked paprika. Blend all ingredients until very smooth while streaming in the olive oil through the feed tube. Transfer to a food safe jar. Can be stored in the fridge up to one week or in the freezer for 4 months. This will yield more than you need for the chicken but it can be used on pork, beef, fish or vegetables.
Step 2
Preheat oven to 425°F, at the same time heat the appropriate sized braising/baking dish you will be using for the roast.
Step 3
In a mixing bowl, combine the halved heirloom carrots, quartered shallots, lemon slices, olive oil, 1 teaspoon of kosher salt and fresh cracked black pepper. Toss to mix and set aside.
Step 4
To prep the chicken: in a small mixing bowl combine the harissa paste, melted butter, 1 teaspoon of kosher salt and fresh cracked black pepper, mix well to combine. Next, lay the spatchcocked chicken out on a clean work surface and brush the seasoned harissa paste on both the underside as well as the skin side of the chicken, being sure to get in all of the crevices.
Step 5
Once the oven is up to temperature, remove the braising/baking dish that was also being preheated. Place the seasoned carrot and shallot mixture into the bottom and spread evenly, then carefully lay the seasoned chicken on top, skin side facing up. Place in the oven and bake for 50-60 minutes or until an instant read thermometer inserted into the thickest part of the leg reads at least 165°F.
Step 6
While the chicken is roasting, prepare the Tahini Labneh: combine the labneh, tahini paste, honey, kosher salt and fresh cracked black pepper in a bowl and mix until even. Cover and refrigerate until ready to serve.
Step 7
Once chicken is cooked, remove from the oven. To serve, transfer both cooked carrots and chicken to a platter, garnish with additional sesame seeds as well as cilantro leaves and serve with tahini labneh.
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