Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 9 MINS COOK 45 MINS 4 mixed-colour cap­sicums 2 red onions 1 x 1.2kg whole free-range chicken 4 heaped tea­spoons rose harissa 4 sprigs of fresh mint

Pre­heat the oven to 180°C/350°f/gas 4. De­seed the pep­pers and tear into big chunks, peel and quar­ter the onions and break apart into petals, then place it all in a 30cm x 40cm roast­ing tray. Use a large sharp knife to care­fully cut down the back of the chicken, so you can open it out flat, then score the legs. Add to the tray with the harissa, and a lit­tle sea salt, black pep­per and red wine vine­gar. Toss well, mak­ing sure you get into all the nooks and cran­nies of the chicken.

Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 min­utes, or un­til gnarly and cooked through. Pick over the mint leaves be­fore dish­ing up.

Calo­ries 297kcal Fat 11.4g Sat Fat 2.7g Pro­tein 35g Carbs 13.9g Su­gar 12.2g Salt 0.9g Fi­bre 5.8g

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