Harissa Roasted Chicken and Potatoes

This is a simple, flavor packed chicken rubbed with harissa and roasted with potatoes, onions and lemon.

Ingredients

• 1 whole chicken, spatchcocked

• 1/2 cup harissa paste

• 6 small Yukon gold potatoes, quartered

• 2 red onions, peeled and cut into wedges

• 1 lemon, sliced

• 2 tablespoons Koroneiki Greek Extra Virgin Olive Oil 

• 2 teaspoon salt

• 1 teaspoon pepper

Instructions

1. Rub the harissa all over the chicken, under and over the skin. Drizzle with olive oil and season with 1 teaspoon salt. Marinade for 1-2 hours.

2. Heat the oven to 425 degrees.

3. Add the potatoes and onions to a large roasting pan. Toss with olive oil, salt and pepper. Top with sliced lemons. Place the chicken on top, breast side up.

4. Roast the chicken for about 45 minutes until the internal temp reaches 165 degrees. Rest for 10 minutes before slicing.

Note: To spatchcock the chicken, cut out the back bone and press the breastbone to flatten

Takes 1 hour (plus marinade time)

Serves 4