We sell a huge amount of roast chickens, which we cook on a rotisserie that we had imported from France for the Smith Street store. It’s the most ridiculously overpriced piece of equipment we’ve ever bought, and it will probably never make its money back — but we don’t care, because we love it and it makes the most beautiful roast meats and vegetables. The harissa and preserved lemon in this recipe gives a simple family classic a fantastic Middle Eastern spin.
Serves: 4-6.
Ingredients 8
1.5 kg whole free-range chicken
1 1⁄4 ‒ 1 1⁄2 cups harissa paste
1⁄2 preserved lemon
1 tbsp salt
1 tbsp black pepper, freshly ground
3 thyme sprigs
2 ‒ 4 garlic bulbs
2 ‒ 3 lemons, cut in half, to serve, optional
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Method 6
Coat the all over with the , rubbing the paste under the skin. Season the chicken with and , inside and out. Wrap tightly with plastic wrap and refrigerate for at least 3 hours or overnight.
Cut one or more of the in half cross ways and place in the cavity along with the and a sprig of . Tie the legs together with kitchen twine and tuck the wings under. Leave the chicken on the bench for 20 minutes to come to room temperature.
Preheat the oven to 260°C or the highest temperature it will go.
Place the on a rack set in a roasting pan and top with the remaining . Place the remaining and the in the roasting pan. Cook for 10 minutes to brown the outside of the chicken.
Reduce the temperature to 160°C and cook for 45 minutes or until juices run clear when a knife is inserted into the thickest part of the thigh.
To serve, place on a board or platter and garnish with , and .
Alimentari's tips
If you like (and we highly recommend that you do) accompany with roasted potatoes with rosemary & garlic.
