Chicken and Harissa Root Vegetables

Roast chicken is an ideal dish for this time of year, but here’s a twist: harissa paste. Harissa is a Middle Eastern ingredient that is perfect for adding smokiness and heat to your dish. It is found in either jars, cans or in a tube in many grocery stores. You can also look for it as a dried spice mixture in the spice section. This recipe and photo are from Foodland Ontario,

Preparation Time:
 20 minutes
Roasting Time: 1 hour and 10 minutes
Standing Time: 15 minutes
Serves 4

4 tsp (20 mL) olive oil
1.5 kg Ontario chicken
1 tsp (5 mL) dried oregano leaves
1/2 tsp (2 mL) each salt and pepper
1/2 tsp (2 mL) sweet smoked paprika or regular paprika
1 head Ontario garlic
2 Ontario carrots, cut into 2-inch (5 cm) pieces
2 Ontario parsnips, cut into 2-inch (5 cm) pieces
2 unpeeled Ontario potatoes, cut into large bite-size pieces
1 Ontario onion, cut into 1/2-inch (1 cm) rings
2 cups (500 mL) peeled chunks (1-inch/2.5 cm) Ontario rutabaga
2 tbsp (25 mL) bottled harissa paste

Drizzle 2 tsp (10 mL) of the oil over chicken. Sprinkle with oregano, salt, pepper and paprika. Rub chicken with hands to coat evenly with spices all over the breast, legs and wings. Tie legs together with twine if you like.

Place chicken breast-side-up on rack of large, rimmed baking sheet. Roast in 400°F (200°C) oven for 35 minutes.

Meanwhile, leaving peel on garlic, separate into cloves; place in large bowl. Add carrots, parsnips, potatoes, onion and rutabaga. Add remaining oil and harissa paste; stir to coat.

Add vegetables to baking sheet; spread in single layer. Roast for 15 minutes. Stir vegetables; roast 20 minutes or until chicken juices run clear when meat thermometer reaches 185°F (85°C) when inserted into the thickest part of thigh. Remove chicken and garlic to cutting board; let stand 15 minutes. For crispier vegetables, return to oven for 5 to 10 minutes. Carve chicken, squeeze roasted garlic out of skin and serve with vegetables.

If using dry harissa seasoning, use 3 to 4 tsp (15 to 22 mL) as brands vary in taste and heat.
If you like, squeeze roasted garlic out of skin prior to serving.

Nutritional Information:
1 serving
34 grams
FAT: 23 grams
FIBRE: 5 grams
SODIUM: 775 mg