Lemon and Harissa Spatchcock Chicken
Lemon & Harissa
Equipment
- 1 Oven tray
- 1 Bowl
- Sharp knife
- Poultry Scissors
- Garlic Presse
- Baking paper
Ingredients
- 1 whole organic chicken
- ¼ cup fresh harissa
- ¼ cup olive oil
- 1 lemon juiced
- 1 tbsp ground harissa
- 1 onion
- 4 garlic cloves
- 1 tsp thyme
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Wash and dry the chicken and place on a board. Lay the chicken on its breast and using your hands press down on the backbone of the chicken until you hear the bone snap.
- Dice the onion and mince the garlic and add to a large bowl. Add the olive oil, lemon juice, harissa and herbs and spices. Mix everything together and then add the chicken to the marinade and mix well covering the entire chicken in the marinade. Leave to marinate at least 2 hours ideally 24 hours!
- When ready to cook remove chicken from fridge 20 minutes before cooking and preheat oven to 200°C.
- Line an oven tray with baking paper and place the chicken breast side up on the tray and put in oven once heated.
- Cook at 200°C for 20 minutes before reducing heat to 180°C. After 20 minutes turn heat back to 200°C for the final 10 minutes of cooking.
- If you want to add some peppers add them during the last 10 minutes of cooking for crunchy juicy peppers.
Notes
- Always remember to pre-heat your oven and take the chicken out of the fridge 20 minutes before cooking.
- Marinating chicken makes a big difference to the flavour of the chicken. I always try to marinate chicken between 2 & 30 hours for flavourful results.