Harissa roast chicken with minted yo­ghurt

Sunday Tasmanian - Tassie Living - - TASTE -

2 gar­lic cloves, crushed 1 ta­ble­spoon store- bought harissa paste 1 ta­ble­spoon ex­tra vir­gin olive oil 2 ta­ble­spoon lemon juice 2 tea­spoons honey Sea salt flakes and cracked black pep­per 1 lemon, quar­tered 1 x 1.8kg whole chicken, rinsed, pat­ted dry, and halved+ 1⁄ 3 cup mint leaves, chopped ½ cup ( 140g) Greek- style ( thick) yo­ghurt

Pre­heat oven to 200C. Place the gar­lic, harissa, oil, half the lemon juice, honey, salt and pep­per in a small bowl and mix to com­bine. Set aside. Place the lemon pieces and chicken, skin­side up, in a large roast­ing tray lined with non- stick bak­ing pa­per. Rub the chicken all over with the mari­nade. Roast for 30– 35 min­utes or un­til the chicken is cooked through and the skin is golden. Place the mint, yo­ghurt, re­main­ing lemon juice and salt in a small food pro­ces­sor and process to com­bine. Serve chicken with the minted yo­ghurt. Serves four.

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