Whole-Roasted Harissa Chicken

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Whole-Roasted Harissa Chicken
This whole-roasted chicken recipe gets a touch of heat from harissa paste for a super-flavorful main dish. Stuffing the cavity with fresh herbs like cilantro and parsley and a head of garlic imparts deep flavor. Serve with couscous or brown rice.
active:
5 mins
total:
2 hrs 5 mins
Servings:
6
Whole-Roasted Harissa Chicken Salima Benkhalti

Ingredients

Directions

  • Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper and place a wire rack on top.

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  • Place chicken breast-side up on the rack; pat dry with paper towels. Season with oil, salt and pepper. Rub harissa over the chicken, making sure to get it under the skin above the breast and under the wings. Stuff the cavity with cilantro, parsley and garlic. Roast until the juices run clear and an instant-read thermometer inserted in the thickest part of the breast without touching bone registers 165℉, 1 1/2 to 2 hours. Let rest for 15 minutes before carving and serving. Discard cilantro, parsley and garlic.

Equipment

Parchment paper

Tip

Harissa paste is a fiery North African condiment made with roasted chile peppers. Find it in tubes or jars at well-stocked grocery stores or online.

Nutrition Facts

Serving Size:
4 oz.
Per Serving:
233 calories; protein 28g; carbohydrates 1g; fat 12g; saturated fat 3g; mono fat 6g; poly fat 2g; cholesterol 87mg; vitamin a iu 54IU; vitamin b3 niacin 9mg; vitamin d iu 5IU; vitamin e iu 1IU; folate 6mg; vitamin k 3mg; sodium 413mg; calcium 17mg; iron 1mg; magnesium 25mg; phosphorus 192mg; potassium 243mg; zinc 2mg; omega 6 fatty acid 2g; niacin equivalents 15mg; selenium 22mcg.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 03/21/2023
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