Harissa Roast Chicken and Cauliflower
 
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 4-pound roasting chicken
  • 5 tsp kosher salt, divided
  • ½ tsp black pepper, plus additional
  • 1 whole head of garlic, sliced in half crosswise
  • 1 lemon, quartered
  • 2 tbsp butter, melted
  • 3 tsp harissa paste
  • 1 large head cauliflower, cut into florets
  • juice of half a lemon
  • ¼ tsp ground cumin
  • 2 tbsp olive oil
Instructions
  1. Preheat oven to 425°
  2. In a small bowl or ramekin mix together 1 teaspoon of salt and pepper, set aside. Line a baking sheet with foil and place the chicken on it. Remove any giblets or any parts that may be inside the cavity. Sprinkle the inside of the chicken cavity with the salt and pepper mixture. Then stuff with the garlic and lemons. Alternate each item, so each of the ingredients are layered in the cavity.
  3. Tie the legs together with butcher's twine or with the silicone cooking bands and tuck the wing tips under the body of the chicken (this helps to keep the wings from getting too brown). In a small bowl, stir together the melted butter, harissa paste, and 2 tsp of salt. Brush the chicken liberally with the harissa butter mixture. Place the chicken in the oven. Meanwhile prep the cauliflower.
  4. In a large bowl, toss together the chopped cauliflower, lemon juice, 2 tsp salt, few grinds of black pepper, cumin, and olive oil. About 20 minutes into cooking the chicken, add the cauliflower to the sheet pan with the chicken, placing all around the chicken. Return the chicken and cauliflower back into the oven and cook for an additional 40 minutes.
  5. Total cooking time for the chicken should be about one hour, or bake until the juices run clear when you cut between a leg and thigh. Allow the chicken to rest before carving. Serve with the roasted cauliflower.
Recipe by Cooks and Kid at https://cooksandkid.com/harissa-roast-chicken/