Harissa-spiced chicken with roasted cauliflower and chickpeas
- 1.6kg whole chicken
- 2 tablespoons gluten-free harissa paste
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, rinsed, drained
- ½ large cauliflower, cut into florets
- 2 Lebanese cucumbers, halved, deseeded, thinly sliced
- 3 radishes, cut into matchsticks
- 120g baby spinach
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
1 Preheat oven to 220°C. Rinse chicken under cold water. Pat dry with absorbent paper. Cut along each side of chicken’s backbone and discard backbone. Turn chicken skin-side up and press down to the breastbone with the heel of your hand to flatten.
2 Place chicken in a large baking dish, skin-side up with the wingtips tucked under. Rub skin with harissa paste. Arrange chickpeas around chicken. Bake for about 20 minutes. Reduce heat to 180°C. Add cauliflower to dish. Bake for 30–40 minutes, or until chicken is golden and cooked through.
3 Meanwhile, combine cucumber, radish, spinach, lemon juice and olive oil in a large bowl. Season with cracked black pepper. Toss to combine. Serve the chicken with the roasted cauliflower and chickpeas, and cucumber salad.
How to cook a whole chicken
1 Butterfly the chicken by cutting out the backbone (you can ask your butcher to do this for you). This reduces the cooking time.
2 Rub skin with seasoning (spice paste or dry spice blend). Refrigerate for 4 hours or overnight, if possible, to allow flavours to develop.
3 Place chicken, skin-side up on a baking tray or baking dish. Roast for 45–60 minutes, or until juices run clear when the thickest part of the thigh is pierced with a skewer. Set aside to rest for 10 minutes.
Nutrition Info (per serve)
Total fat 24.3g
–Saturated fat 5.5g
Dietary fibre 6.1g
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