Ingredients
For the Chicken
Whole chicken 🐔: 1 (about 4 lbs)
Harissa paste 🌶️: 3 tbsp
Olive oil 🫒: 2 tbsp
Garlic 🧄: 4 cloves, minced
Lemon juice 🍋: 2 tbsp
Salt and black pepper 🧂: To taste
For the Vegetables
Carrots 🥕: 3, peeled and sliced
Red potatoes 🥔: 4, quartered
Red onion 🧅: 1, cut into wedges
Zucchini 🥒: 2, sliced
Cherry tomatoes 🍅: 1 cup
Olive oil 🫒: 2 tbsp
Dried thyme 🌿: 1 tsp
Salt and black pepper 🧂: To taste
Step-by-Step Instructions
1️⃣ Prepare the Chicken
Preheat your oven to 400°F (200°C).
In a small bowl, mix harissa paste 🌶️, olive oil 🫒, minced garlic 🧄, lemon juice 🍋, salt, and black pepper 🧂.
Rub the harissa mixture all over the chicken, including under the skin. Let marinate for at least 30 minutes or overnight for best results.
2️⃣ Prepare the Vegetables
In a large mixing bowl, combine carrots 🥕, potatoes 🥔, red onion 🧅, zucchini 🥒, and cherry tomatoes 🍅.
Drizzle with olive oil 🫒, sprinkle with dried thyme 🌿, and season with salt and black pepper 🧂. Toss to coat evenly.
3️⃣ Roast the Chicken and Vegetables
Place the chicken in the center of a large roasting pan. Arrange the vegetables around the chicken.
Roast in the preheated oven for 1 hour and 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Stir the vegetables halfway through roasting for even cooking.
4️⃣ Rest and Serve
Let the chicken rest for 10 minutes before carving.
Serve the roasted chicken with the caramelized vegetables, garnished with fresh parsley if desired.
Pro Tip:
For extra crispiness, broil the chicken for 3-5 minutes after roasting.
