- Serves: 4-6
- Cook Time: 1 hour 30 minutes
- Prep Time: 30 minutes plus at least 4 hrs marinating time
- Effort: medium
For the chicken
- 1 x 1.5 - 2 kg free-range chicken
- 4 tbsp harissa
- 2 cloves garlic
- 1 bunches coriander, stalks intact
- 1 small tub Greek yogurt
- 2 tbsp extra virgin olive oil
- 1 unwaxed lemon
For the roasted vegetables
- 1 kg vegetables, such as carrots, celeriac, beetroot, leeks, turnips, parsnips, pumpkin, jerusalem artichokes, potatoes
- 1 tbsp chopped fresh thyme
- 50 ml light olive oil
- 1 heads garlic, divided into cloves
For the salad
- 100 g radishes, very thinly sliced
- 1 tbsp lemon juice
- 2 tbsp olive oil
1. Preheat the oven to 200C/gas 6.
2. For the chicken: using a pair of strong scissors cut along the spine of the chicken, then make as flat as possible using your body and a good push. Slash the legs and thighs with a sharp knife and place the whole thing in a large sealable bag.
3. Put the harrissa, garlic, coriander stalks (reserve leaves), yogurt, olive oil and the juice of the lemon (reserve the skin) into a food processor or blender with a good pinch of salt and plenty of freshly ground black pepper. Blend to a smooth purée then pour into the bag and seal carefully. Massage the purée into the chicken really well then leave to marinate for 4 hours or overnight if possible.
4. For the roasted vegetables: chop the vegetables into chunks being careful to consider cooking times. For example potatoes, carrots and beetroots will take longer than pumpkin and jerusalem artichokes, so make the chunks bigger. In all they will be in the oven for about 1 - 1 hour 30 minutes.
5. Place the vegetables in a large roasting tin and toss with the thyme, olive oil, lemon skins and garlic cloves and plenty of seasoning.
6. When the chicken has marinated, place on top of the vegetables, breast side down. Ensure that you scrape out as much of the lovely marinade as possible. Put into the oven and cook for 15 minutes per 450g plus 15 minutes. After 30 minutes turn the chicken over so it is breast side up. You can take this opportunity to give the vegetables a good toss. The juices will run clear when the chicken is cooked. Rest for at least ten minutes before carving.
7. For the salad: mix the radishes with the reserved coriander leaves, lemon and olive oil.
8. To serve: carve the roast chicken and divide between 4 serving plates. Add a pile of roast vegetables (ensuring you spoon over some of the lovely juices) and finish with a little pile of salad.
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