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Summer Hosting - Harissa Roast Chicken

Summer Hosting - Harissa Roast Chicken

by Louisa Dale in Journal

Our Harissa Roast Chicken with golden potatoes, sweet peppers, and caramelised carrots is everything you want in an August menu - lighter than a traditional roast, but still deeply satisfying. Warming, nourishing, and packed with flavour, it’s made for long lunches, laid-back dinners, and last minute gatherings. Delicious, feel-good, and designed to impress - without the stress.

Ingredients (for 4)

Chicken

  • 1 large chicken
  • 1 pot of rose harissa

Carrots

  • 1 packs of baby carrots 
  • 1 tbsp dukkah
  • 1 tbsp tahini
  • 1 tbsp white wine vinegar
  • 0.5 tbsp maple syrup
  • 1 tbsp olive oil

Peppers

  • 1 pack of baby sweet peppers
  • Olive oil
  • Sea salt
  • Black pepper

Potatoes 

  • 450g baby potatoes
  • 1 tbsp Olive oil
  • Sea salt
  • Black pepper
  • Rosemary

Method

For the chicken

- Spread the harissa on the chicken and roast according to weight

For the carrots

- Mix all ingredients in a bowl. Massage into the carrots so they are entirely covered. Roast at 180 degrees for 30 mins.

For the peppers

- Cut into big chunks. Rub oil onto the front and back. Sprinkle salt and pepper & roast for 30 mins at 180 degrees (put in the bottom of the oven with the carrots).

For the potatoes 

- Chop the potatoes to your liking, drizzle oil, sprinkle salt, pepper and rosemary and roast at 180 for 45mins.

Top tip: pour the yummy harissa chicken juices over your plate once served

So, how does this recipe benefit your body?

This is an incredibly nourishing plate, full of protein, yummy veggies, good fats and satiating carbs (potatoes are the most satiating carb per gram of them all). Even better, there are amazing leftovers for salads and wraps. 

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