65 minutes
A deliciously spiced Moroccan-inspired spatchcock chicken roasted with a medley of vegetables and a honey-harissa sauce.
Whole Chicken, Backbone removed and flattened
0 lb
Salt, Divided
teaspoons
Ras el Hanout
tablespoons
Large Carrots, Cut diagonally into long pieces
each
Fennel Bulbs, Root and stalks removed, cut into wedges
each
Bell Pepper, Quartered
each
Head Garlic, Skin on, cut in half through the root
each
Olive Oil, For drizzling over vegetables
to taste
tablespoons
Harissa
tablespoons
1. Prepare and Season Chicken
Preheat your oven to 450ºF. Season the chicken with 2 teaspoons of salt and the ras el hanout, ensuring all sides are covered. Place the chicken skin side up on a large sheet pan.
2. Prepare Vegetables
In a medium bowl, toss the carrots, fennel, green bell pepper, and halved garlic with the remaining ¼ teaspoon of salt and a drizzle of olive oil. Arrange the vegetables around the chicken on the sheet pan.
3. Roast Chicken and Vegetables
Roast in the preheated oven for 40 to 45 minutes, until the chicken is cooked through with clear juices and golden brown skin.
4. Make Pan Sauce
Combine the pan juices with honey and harissa in a small bowl to create the sauce.
5. Serve
Rest the chicken briefly before serving with the roasted vegetables, drizzled with the pan sauce.
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