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. 1

   Preheat your oven to 425 degrees F.

2. 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. 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. 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. 5

   Bake for 60 minutes, or until the internal temperature reads 165 degrees F.