Roast Chicken Dinner
Harissa Roasted Chicken
Spatchcocked Chicken (2-ish pounds)
Neutral Oil
2 Halved Lemons + Juice
3-5 tbsp Harissa
Salt, Pepper, Paprika, Garlic Powder, Oregano, Sugar
Veggies
1 Head of Broccoli
2 Fennel Bulbs (save fronds)
3 Shallots (save 1.5 for salad toppings)
DO NIGHT BEFORE:
Spatchcock your chicken and coat it with salt.
Leave uncovered in the fridge overnight. This will draw out moisture and give you crispy skin
DAY OF:
Preheat oven to 375˚F.
Season chicken with pepper, oregano, garlic powder, and a little more salt if needed.
Spread Harissa spread on all sides and coat heavily.
Set aside and let marinate while prepping veggies.
Cut broccoli head into pieces and stem into 2-inch segments.
Slice the fennel thinly. By hand is fine or use a mandoline and place it on the 1/8” setting.
Slice half of the shallots the same as the fennel. Slice the rest of the shallots on the thinnest setting possible or just do your best by hand. Reserve the thinnest portion for later.
On a lined sheet tray, place all the veggies down and coat with a neutral oil. Season with the same seasoning from the chicken: salt, pepper, garlic powder, paprika. Place chicken on top of veggies and tuck in the wings so that they do not burn in the oven. Squeeze lemon juice on top of chicken and veggies. Stuff the used halved lemons in the chicken. Sprinkle chicken lightly with sugar to help skin caramelize.
Roast until meat reaches 165˚ internal temp (60-75 minutes).
Notes:
If veggies are done before the chicken, you can take them off the tray.
If the chicken is browning too quickly, place a sheet of foil over top to slow browning down.
Blood Orange + Ricotta Salata Salad
Navel and Blood Oranges
Ricotta Salata
Fennel Fronds
Crispy Shallots (recipe below)
Dressing: Shallot Oil, Red Wine Vinegar, Salt, Black Pepper, Oregano
Crispy Shallots:
Deep fry 1-2 shallots in a small pot with neutral oil. Keep stirring and fry until golden brown. Strain out the oil into a small bowl and place crispy shallots on towel lined plate to dry. Save oil to make dressing.
