You are here
Harissa & Honey Glazed Roasted Chicken
Preheat Oven to 425° F. Roughly chop the onion, celery and carrots and place them in a roasting pan. Cut the lemons into quarters and place half of them in the roasting pan. Rinse the chicken under cold running water and pat dry with paper towels. Place the remaining lemons and garlic cloves inside the chicken. Then brush with olive oil and sprinkle generously with salt and pepper. Truss the chicken with butchers twine and roast for about 1 hour or until the juices run clear when thermometer is placed in the thigh and reads 160° F. Take out the chicken; create a paste with the harissa, honey and olive oil salt and pepper. Using a pastry brush, lightly coat the top of the chicken with paste. Place back in the oven for 5 minutes until golden brown and internal temperature reads 165° F. Let chicken rest and carve.