Harissa Roasted Chicken & Orange-Glazed Carrots
Prep Time
Serves
Cooking Mode
3 tbsp olive oil, divided
4 tsp harissa paste
1 ¼ tsp salt, divided
1 whole chicken (3 1/2 lb/1.75 kg), patted dry with paper towel
⅓ cup orange juice
1 tbsp honey
2 tsp minced fresh ginger
4 large bunch carrots, cut on angle into 1-in. (2.5-cm) thick pieces
2 tbsp chopped fresh mint
3 tbsp olive oil, divided
4 tsp harissa paste
1 ¼ tsp salt, divided
1 whole chicken (3 1/2 lb/1.75 kg), patted dry with paper towel
⅓ cup orange juice
1 tbsp honey
2 tsp minced fresh ginger
4 large bunch carrots, cut on angle into 1-in. (2.5-cm) thick pieces
2 tbsp chopped fresh mint
Directions
1Preheat oven to 400˚F (200˚C). In small bowl, mix 2 tbsp (30 mL) olive oil, harissa paste and 1 tsp (5 mL) salt. Rub mixture on chicken and inside cavity. Tie legs together with kitchen twine. Place, breast-side up in roasting pan.
2Bake in lower third of oven 70 to 80 min,. or until meat thermometer inserted into thickest part of the inner thigh registers 180°F (82°C). Transfer chicken to serving platter or cutting board. Tent with foil 10 to 15 min. before removing twine and slicing.
3Meanwhile, bring orange juice to a boil in skillet on medium-high heat. Stir in honey, remaining olive oil, ginger, remaining salt and carrots. Cook, covered, stirring occasionally, 5 to 7 min. or until carrots are tender-crisp. Uncover and cook, stirring, 10 to 12 min. until carrots are tender. Increase heat to high and continue to cook until carrots are lightly caramelized and liquid has reduced to a glaze. Stir in mint.
4Slice chicken and serve with glazed carrots.
Tips
1
Substitute parsley for mint.
Disclaimer
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Personal Note
Personal Note
