Harissa Roasted Chicken and Potatoes

🧂 Ingredients

• 2 pounds potatoes

  peeled and cubed
• 15-20 pearl onions

  peeled
• 2 tablespoon olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon pepper

  or to taste
• 1 teaspoon salt

  or to taste
• 1 chicken

  spatchcocked*
• 2 tablespoon harissa paste

Instructions

• 1 Preheat your oven to 425 degrees F.
• 2 * Place the chicken breast-side down and the legs towards you. Use a pair of
  kitchen shears to cut up along each side of the backbone, cutting through the
  rib bones as you go. Open the chicken out and turn it over then flatten the
  breastbone with the heel of your hand, by pressing down (see video) so that the
  meat is all one thickness. Cut the wing tips off as well.
• 3 Add the potatoes and pearl onions to a roasting pan. Add 1 tbsp of the olive
  oil, the Italian seasoning, and half a teaspoon each of pepper and salt. Mix
  well and arrange the pan with the potatoes around the perimeter and the pearl
  onions in the middle.
• 4 Place the chicken over the onions. Using a sharp knife, cut three small slices
  into both of the chicken thighs (see video). Mix the harissa paste with the
  remaining tbsp of olive oil. Using your hands, massage the mixture well over the
  front and back of the chicken. Season with the remaining salt and pepper.
• 5 Bake for 60 minutes, or until the internal temperature reads 165 degrees F.

Nutrition Info