Harissa Roasted Whole Chicken

Harissa Whole Roasted Chicken with carrots, dates, red onion, and lemon!! This is a Moroccan-inspired recipe, and it was so, so tasty!

Ingredients (serves 4)

• 1 whole chicken (~4 lbs), giblets removed

• 3 large carrots, cut into slices

• ½ large red onion, thinly sliced

• 6 Medjool dates, pits removed and roughly chopped

• ¼ cup harissa

• 4 cloves garlic, minced

• 2 tbsp olive oil, plus more as needed

• Salt and pepper

1. Preheat oven to 430 F. Drizzle some olive oil on a large cast iron. Pat the chicken dry and add to the cast iron. Season with salt and pepper.

2. Add the carrots, red onion, and dates around the chicken. Drizzle on some more olive oil onto the veggies. In a small bowl, mix together harissa, garlic, and olive oil. Rub the mixture all over the chicken, making sure to get the underside and the crevices. You should use all of the harissa mixture. Season the chicken again with salt and pepper.

3. Bake for about an hour and a half or until the internal temperature of the chicken reaches 165 F.