Spatchcock Chicken with Moroccan Seasoning

1. Preheat Oven and Season Chicken

Preheat your oven to 450ºF. Lay the spatchcocked chicken on a large sheet pan. Sprinkle it with 2 teaspoons of salt and 2 tablespoons of ras el hanout, ensuring both sides are evenly coated.

2. Prepare Vegetables

In a medium bowl, combine the diagonally cut carrots, wedged fennel bulbs, quartered green bell pepper, and halved head of garlic. Drizzle with olive oil and sprinkle with ¼ teaspoon of salt. Toss to coat.

3. Roast Chicken and Vegetables

Arrange the seasoned chicken and vegetables on a large sheet pan. Roast in the preheated oven for 40 to 45 minutes, or until the chicken skin is golden and the meat juices run clear.

4. Prepare Sauce

Mix the pan juices with a tablespoon of honey and a tablespoon of harissa to prepare the sauce. Stir until smooth.

5. Serve

Serve the roasted chicken and vegetables, drizzled with the prepared sauce.