Harissa Roasted Chicken Recipe

Ingredients 

1 organic whole chicken
2 tbsp dried harissa, plus more for garnish
2 tbsp sumac, plus more for garnish
2 tbsp ghee or butter, softened
3 whole heads of garlic, halved
3-5 shallots, halved
3 large carrots cut on bias
2 heads of fennel cut into quarters
4 medium yukon gold potatoes cut into quarters
1-2 oranges
1 c coconut or greek yogurt
Extra virgin olive oil for drizzling
Fine & flaky sea salt
Fresh cracked pepper

Method

Preheat oven to 420°

Cut the carrots on the bias in 2 inch discs, slice the fennel, potatoes, shallots and any other root vegetables into quarters. Arrange on the bottom of the roasting pan and coat with olive oil, season with salt, and toss in the thyme or sage sprigs. 

Pat the chicken dry with a paper towel, then rub the entire chicken with the ghee or butter. Once the chicken is completely coated in butter season the bird with the dried harissa, sumac and fine sea salt. Be liberal with the seasoning and salt. Place the chicken on-top of the root vegetables.

Cut the base of the whole head of garlic off, leaving the skin on and revealing the garlic cloves. Nestle them around the chicken, Then slice the oranges in quarters and place around the chicken.

Roast the chicken for 45-60 mins, until the internal temp is 155° and allow to rest on the countertop for 10 mins before carving the meat. This ensures a juicy, tender meat.

Serve the chicken with root vegetables and a small bowl of yogurt seasoned with orange zest, sumac and flaky sea salt.