Harissa Roast Chicken With Bell Peppers and Chilis

  • Difficulty: Medium
  • one hour and 5 minutes
  • 4 servings

These roast chicken and veggies are hot and warming especially from the harissa. Use plenty of this Maghreb-originating sauce not only to entirely coat the butterflied chicken but also add some of it into the vegetable mixture. Roast the chicken together with onions, chilis, bell peppers, and garlic. They all have something to say to your palate.

Ingredients Needed for Harissa Roast Chicken With Bell Peppers and Chilis

For the chicken: 1 whole chicken
salt
pepper
3 tablespoons of harissa For the veggies: 1 medium onion, chopped
1 medium red onion
3 green chilis
2 small red bell peppers
2 small yellow bell peppers
salt
pepper
2 tablespoons of olive oil
2 tablespoons of harissa
1 garlic head, horizontally halved

How to Cook Harissa Roast Chicken With Bell Peppers and Chilis

  1. For the chicken:

    Place the chicken on the work surface and butterfly it. Season it on both sides with salt and pepper.

  2. Score its legs, then coat it with harissa sauce. Set aside.
  3. For the veggies:

    Line a baking tray with parchment paper. Add the onions, green chilis, and bell peppers. Some of the latter you may want to cut in two.

  4. Season with salt and pepper, drizzle some of the olive oil and add the harissa sauce. Mix all using your hands.
  5. Make room for the harissa coated chicken and place it on the tray. Add the two garlic halves and drizzle the remaining olive oil. Roast for 50 minutes at 360⁰F/180⁰C.
  6. Serve drizzled with drippings and garnished with chopped parsley.

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