Prep time 10 mins Cooking time 50 mins Serves 4
1 chicken 2 tbsp olive oil 3 tbsp harissa paste 1 tbsp cumin seeds 1 lemon, juiced 2 lemons, cut into quarters Pomegranate pearls, to serve Micro herbs, to serve Pickled red onions, to serve METHOD
1 Preheat the oven to 180°C. Place the chicken on a surface, breast side down. Using kitchen scissors, cut along each side of the backbone – cutting through the ribs – and remove the backbone. Turn the chicken over and flatten it.
2 Place the oil, harissa paste, cumin seeds and lemon juice in a bowl. Season well. Rub the paste all over the chicken.
3 Place the chicken on a roasting tray, surround it with the lemon quarters and roast for 40-50 minutes or until cooked through.
4 Remove from the oven, scatter with pomegranate and micro herbs and serve with pickled onions.