Harissa roast chicken with minted yoghurt
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.