Harissa Roast Chicken

This is a easy recipe that can give your everyday roast chicken a bit of a different twist! Serve with flatbread, salad and tzatziki.

You Will Need:

- 1 large whole chicken

- 3 tablespoons of harissa paste

- 2 tablespoons olive oil

- Juice and zest of one lemon

- 3 garlic cloves, chopped

- 1 tablespoon runny honey

- salt and pepper

- 1 red onion, peeled and chopped into wedges

- fresh mint to garnish (optional)

Method:

- Begin 20 minutes before you want to cook. Heat the oven to 200oc fan and remove the chicken from the fridge to bring it to room temperature.

- In a bowl mix together the harissa paste, garlic, oil, lemon juice and honey then spoon it over the chicken and rub it into the skin.

- Add the onion wedges to a large oven proof dish and sit the chicken on top, then grate over the lemon zest and sprinkle with salt and pepper. Stuff the cavity with the halved lemon from earlier.

- add a drizzle of water (only around 50ml) around the chicken and cover with foil.

- Cook in the oven with the foil for 1 hour, check regularly and baste with the cooking liquid - adding more water if it has dried out.

- After a hour, remove the foil from the chicken and cook for a further 30 - 45 minutes until the skin is crisp and the juices run clear.

- Once you are happy the chicken is cooked, cover again with foil and leave to rest for 20 minutes before serving.

Enjoy!