Everyone needs a tube of harissa paste in their pantry! It’s an easy way to add flavor with minimal effort. It takes what would be a normal roast chicken and makes it much more exciting! This Harissa Roast Chicken and Cauliflower is easy and something different for dinner!
Harissa paste is made from roasted red peppers, chili peppers, herbs, and spices. It is usually found in tubes or jars. This may be an item you might have to seek out, but it is definitely worth having in your back pocket (pantry). Harissa paste is spicy, but if you use the right amount you get the best of both worlds, heat and flavor. The addition of cauliflower makes it a sheet pan meal, and added bonus is all the cauliflower gets cooked with the wonderful chicken drippings. We had whole roasted sweet potatoes to make it a complete meal, but feel free to chop them up raw and add it to the sheet pan with the cauliflower. I couldn’t be bothered to chop them up too; the cauliflower was enough for me.
- 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
- Preheat oven to 425°
- 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.
- 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.
- 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.
- 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.
You can find more of chicken recipes here!