Harissa roast chicken with blistered summer veg recipe
Sunny weather needn't mean missing out on a Sunday roast! This veg-packed roast is super easy. Marinade your chicken with harissa, then roast with summer veg for a delicious weekend meal.
See method- Serves 6
- Takes 1 hr 35 mins plus resting
- 553 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 3 tbsp harissa paste
- 1 tbsp red wine vinegar
- 2 tbsp olive oil
- 1.5kg whole chicken
- 2 red onions, each cut into 6 wedges
- 2 x 250g cherry tomatoes on the vine
- 750g baby new potatoes, scrubbed, any large ones halved
- 2 lemons, 1 cut into wedges, 1 zested
- 3 courgettes, cut into 2cm slices
- 4 mint sprigs, leaves picked
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2315kJ 553.0kcal
- Fat
- 30g
- Saturates
- 8g
- Salt
- 0.9g
- Sugars
- 9g
of the Reference intake
Carbohydrate 26.9gProtein 41.7gFibre 4.9g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the oven to gas 5, 200°C, fan 180°C. Mix 2 tbsp harissa paste, the vinegar and oil together in the bottom of a large roasting tin; season with black pepper. Rub the chicken all over with the marinade.
- Add the onions, tomatoes on the vine, potatoes and lemon wedges to the tin around the chicken, turning in the marinade.
- Roast the chicken for 1 hr, basting a couple of times. Add the courgettes to the tin, tossing in the juices, then roast for another 18 mins. Brush the final 1 tbsp harissa over the chicken skin and return to the oven for 2 mins or until the juices run clear when a skewer is inserted into the thickest part of the leg, and the veg is golden.
- Leave the chicken to rest for at least 20 mins, then squeeze over the roasted lemon wedges. Scatter over the mint leaves and lemon zest before carving.
- See more Roast chicken recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
