Harissa Roasted Spatchcock Chicken & Root Vegetables
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ingredients
- 5 pound spatchcock chicken
- 3 cups baby carrots
- 4 medium beets
- 1 tablespoon heaping harissa paste
- 1/2 cup olive oil
- salt
Method
Step 1
Preheat oven to 400 degrees.
Step 2
For harissa: In a small bowl, combine harissa with ¼ cup olive oil. Set aside.
Step 3
For veggie prep: Prep roasted veggies by placing baby carrots on a baking sheet. Add peeled and 1-inch cubed beets. Add sliced onion and dried tarragon if desired. Toss all veggies with about ¼ cup olive oil until just coated. Sprinkle with salt.
Step 4
For roasting chicken and veggies: On a separate roasting pan or baking sheet, lay whole spatchcock chicken (with nothing on it!). Roast chicken for 50 minutes on middle rack. About 10 minutes after the chicken has gone in the oven, place veggies on lower rack.
Step 5
After chicken has roasted for 50 minutes, lower oven temperature to 350 degrees. Use a basting brush or spoon to cover chicken completely with harissa/olive oil mixture. Roast chicken brushed with harissa for an additional 10 minutes, keeping veggies in oven as well.
Step 6
Test chicken for doneness in a thick part of the chicken. Chicken should be 165 degrees Fahrenheit. Remove chicken and veggies from oven. Let chicken rest for 10 minutes. Serve carved with a side of roasted veggies.