Spatchcock One-Tray Harissa Chicken

Name: Spatchcock One-Tray Harissa Chicken
Total time: 45 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1 whole chicken; 2 tbsp harissa; 1 tbsp honey; 1 lemon juice; 1 pinch salt; 1 pinch pepper; 1 pinch smoked paprika; 2 garlic cloves; 3 carrot; 1 red onion; 1 cucumber; 20 quid olive oil; 1 can butter beans; 4 tomatoes; 1 red pepper; 1 handful mint; 1 handful parsley; 1 handful flakey salt; 1 jar hummus

45m

Serves 4

instagram.com

Spatchcock One-Tray Harissa Chicken

instagram.com

45m

Serves 4

Directions

1Prepare the marinade by mixing harissa, honey, lemon juice, salt, pepper, smoked paprika, and garlic.
2If you want, cut out the backbone of the chicken.
3Cover the chicken with the prepared marinade. Massage it under the skin and on the breasts.
4Place the chicken in a preheated oven at 200-220°C.
5Chop the carrots, red onion, and cucumber into thick pieces.
6Put the vegetables in a bowl, drizzle with olive oil, and season with salt, pepper, smoked paprika, and cumin.
7Add vegetables to the roasting dish around the chicken.
8After 45 minutes, take the chicken out of the oven.
9Prepare the butter bean salad: drain the beans, then chop the cucumber, tomatoes, and pepper into small pieces.
10Mix the beans with the chopped vegetables, olive oil, lemon juice, salt, mint, and parsley.
11Chop the chicken into pieces and serve it with the vegetables and butter bean salad.
12Serve with hummus.

Ingredients

1 whole chicken
2 tbsp harissa
1 tbsp honey
1 lemon juice
1 pinch salt
1 pinch pepper
1 pinch smoked paprika
2 garlic cloves
3 carrot
1 red onion
1 cucumber
20 quid olive oil
1 can butter beans
4 tomatoes
1 red pepper
1 handful mint
1 handful parsley
1 handful flakey salt
1 jar hummus

Equipment

oventrayscissors or knifebowlgraterlemon juicerpepper grinder

Spatchcock One-Tray Harissa Chicken

45m

Serves 4

instagram.com

Spatchcock One-Tray Harissa Chicken

instagram.com

45m

Serves 4

Directions

1Prepare the marinade by mixing harissa, honey, lemon juice, salt, pepper, smoked paprika, and garlic.
2If you want, cut out the backbone of the chicken.
3Cover the chicken with the prepared marinade. Massage it under the skin and on the breasts.
4Place the chicken in a preheated oven at 200-220°C.
5Chop the carrots, red onion, and cucumber into thick pieces.
6Put the vegetables in a bowl, drizzle with olive oil, and season with salt, pepper, smoked paprika, and cumin.
7Add vegetables to the roasting dish around the chicken.
8After 45 minutes, take the chicken out of the oven.
9Prepare the butter bean salad: drain the beans, then chop the cucumber, tomatoes, and pepper into small pieces.
10Mix the beans with the chopped vegetables, olive oil, lemon juice, salt, mint, and parsley.
11Chop the chicken into pieces and serve it with the vegetables and butter bean salad.
12Serve with hummus.