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Lemon harissa butterflied chicken
Ingredients
- 1.4 kilograms roasting chicken, preferably organic , butterflied
- Juice of 1/2 lemon, + 2 lemons cut in half lengthwise
- 1 teaspoon kosher salt (5 milliliters)
- Freshly cracked black pepper
Harissa (Tunisian hot sauce):
- 2 medium dried New Mexico or Ancho chiles, soaked for 15 minutes in warm water
- 3 cloves garlic, minced
- 1 teaspoon honey (5 milliliters)
- 1 teaspoon smoked paprika (5 milliliters)
- 1/2 teaspoon coriander seed, ground (2 milliliters)
- 3/4 teaspoon cumin seed, ground (3 milliliters)
- 1/4 cup extra virgin olive oil (60 milliliters)
- 1/4 cup chopped fresh mint (60 milliliters)
Directions
- Preheat oven to 375 degrees F.
- To make Harissa, drain chiles well and chop. Combine with garlic, honey, spices, and olive oil in food processor. Pulse until smooth. Add mint and pulse to combine.
- Lay lemon slices, flat side down, on a roasted dish. Season chicken well on all sides and rub with juice of 1/2 lemon. Pour harissa on both sides of chicken and lay chicken breast side up, on lemon halves. Rub harissa in well with hands to fully coat.
- Roast in oven at 375 F until juice run clear and chicken is fully cooked, about 45-50 minutes.
