AuthorKamilCategoryChicken & Meatby Selma Jeevanjee This recipe takes it’s cue from potatoes, though it is much more than that. It is a one-pot meal where the flavours and textures all mingle to produce a wonderful dish.
Mix the Harissa, sundried tomato paste and the juice of one lemon together to make a runny paste.
Untruss the chicken. Remove as much visible fat as you can from the cavity and discard along with the trussing. If there are giblets, freeze them to make gravy another time.
Smear the paste all over the chicken and inside the cavity and leave to marinate for 1 hour at room temperature.
In the meantime, slice the bread into large cubes, slice the leeks into 1 inch segments and peel and halve the potatoes and arrange in a large roasting dish. Scatter over the garlic cloves, olives and the sundried tomatoes. Squeeze over the juice of the second lemon and sprinkle with oregano and sea salt.
Pre-heat the oven to 220C/425F
Stuff the chicken with a halved lemon.
Lubricate the bread and vegetables with some olive oil and arrange the chicken on top, making sure that it is sitting on some of the bread and the potatoes which will absorb the chicken juices. Pour over any remaining marinade that has been left on the plate, back over the chicken. Drizzle a little oil over the chicken and sprinkle with sea salt to help the skin crisp up.
Cook the chicken for 20 minutes at 220C/425F and then turn down the heat to 180C/350F and give the pan a shake, turning over any bread and vegetables that are not covered by the chicken. Roast for another 40 - 55 minutes, depending on the size of the chicken and until the juices run clear at the leg joint.
Turn off the oven. Remove chicken to rest for at least 15 minutes, loosely covered with foil. Keep the vegetables and the bread warm, also loosely covered, in the residual heat of the oven.
Carve the chicken as you wish but make sure that everyone gets a good mix of crispy chewy, roasted vegetables and bread as well as some which have absorbed the chicken juices - it is a real textural revelation!
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Ingredients
Directions
Mix the Harissa, sundried tomato paste and the juice of one lemon together to make a runny paste.
Untruss the chicken. Remove as much visible fat as you can from the cavity and discard along with the trussing. If there are giblets, freeze them to make gravy another time.
Smear the paste all over the chicken and inside the cavity and leave to marinate for 1 hour at room temperature.
In the meantime, slice the bread into large cubes, slice the leeks into 1 inch segments and peel and halve the potatoes and arrange in a large roasting dish. Scatter over the garlic cloves, olives and the sundried tomatoes. Squeeze over the juice of the second lemon and sprinkle with oregano and sea salt.
Pre-heat the oven to 220C/425F
Stuff the chicken with a halved lemon.
Lubricate the bread and vegetables with some olive oil and arrange the chicken on top, making sure that it is sitting on some of the bread and the potatoes which will absorb the chicken juices. Pour over any remaining marinade that has been left on the plate, back over the chicken. Drizzle a little oil over the chicken and sprinkle with sea salt to help the skin crisp up.
Cook the chicken for 20 minutes at 220C/425F and then turn down the heat to 180C/350F and give the pan a shake, turning over any bread and vegetables that are not covered by the chicken. Roast for another 40 - 55 minutes, depending on the size of the chicken and until the juices run clear at the leg joint.
Turn off the oven. Remove chicken to rest for at least 15 minutes, loosely covered with foil. Keep the vegetables and the bread warm, also loosely covered, in the residual heat of the oven.
Carve the chicken as you wish but make sure that everyone gets a good mix of crispy chewy, roasted vegetables and bread as well as some which have absorbed the chicken juices - it is a real textural revelation!