Harissa Roasted Chicken with Tomato
- Main Course
- With Protein
- Tomatoes On the Vine
- All Recipes
- / Harissa Roasted Chicken with Tomato
Ingredients
¼ cup red harissa paste
2 Tbsp. olive oil, divided
2 tsp. honey
5 tsp. Kosher salt, divided
1 tsp. freshly ground black pepper
1 tsp. smoked paprika, divided
1 spatchcock chicken, about 4-5 lb.
3 shallots, cut into 2” chunks
2 red bell peppers, cut into 2” chunks
3 tomatoes on the vine, halved
6 garlic cloves
1 lemon, sliced
½ tsp. ground cumin
½ tsp. ground coriander
mint leaves, for garnish
2 Tbsp. olive oil, divided
2 tsp. honey
5 tsp. Kosher salt, divided
1 tsp. freshly ground black pepper
1 tsp. smoked paprika, divided
1 spatchcock chicken, about 4-5 lb.
3 shallots, cut into 2” chunks
2 red bell peppers, cut into 2” chunks
3 tomatoes on the vine, halved
6 garlic cloves
1 lemon, sliced
½ tsp. ground cumin
½ tsp. ground coriander
mint leaves, for garnish
Steps
Step 1:
In a medium bowl, combine harissa paste, 1 Tbsp. olive oil, honey, 4 tsp. salt, black pepper, and ½ tsp. smoked paprika.
Step 2:
Coat the chicken with the harissa marinade, ensuring to cover the entire surface of the chicken. Allow to marinade for 4 hours or overnight in the refrigerator. Remove from the refrigerator one hour before roasting to come to room temperature.
Step 3:
Preheat the oven to 400°F. In a large bowl, combine the shallots, red bell pepper, tomatoes, garlic, lemon slices, cumin, coriander, remaining olive oil, salt, and smoked paprika. Set aside.
Step 4:
Place the spatchcock chicken on a large baking dish and roast in the oven for 20 minutes. Add the vegetables to the baking dish and continue to roast until the internal temperature of the chicken reaches 165°F, about another 20-25 min.
Step 5:
Serve garnished with mint leaves.
