Harissa Chicken and Roasted Vegetables

Ingredients

• Chicken

• Harissa Paste

• Lemon

• Parsley

• Cauliflower

• Carrots

• Red Onions

• Garlic

Recipe

1. Preheat the oven to 450 degrees

2. Prep the vegetables. Break the Cauliflower down into bite size chunks (including the larger leaves at the base). Peel and chop the carrots. Peel the onion and cut into wedges. Break up a head of garlic and separate the cloves, leaving the skin on.

3. Add the prepped veggies to an oven tray, coat with a little olive oil, and season with salt and pepper

4. Spatchcock the chicken. Using kitchen shears, cut the spine from the back of the chicken. Flip the chicken to be breast side up, then push down on the breast bone to flatten. Dry the chicken with paper towel and season with salt and pepper.

5. Add the harissa paste, and massage over the chicken skin. Lay the chicken on top of the vegetables in the pan.

6. Add the pan to the oven and cook. After 20 minutes, reduce the heat to 400 and cook until the chicken reaches 160 degrees (around 30 minutes)

7. Pull it all together. Rest the chicken on a board. Toss the veges and place them back in the oven for 10 minutes. Portion the chicken - drums, thighs, wings, each breast cut in half. Pull the veges out, sqiueeze lemon over the top and sprinkle parsley.