Harissa Roasted Chicken

Are you familiar with Harissa? Let me tell you.  The always helpful Stacy suggested that I try this stuff and man was she ever right. It’s a delightful little paste made out of beetroot, carrots, chiles, cumin, and a couple of other things.  It’s got a little bit of warmth to it (so slight, I wouldn’t even call it heat) and I bought it to flavor my hummus, but it’s so good that I’ve been stirring it into a couple of recipes.

I ripped the label while I was opening it. Oops

Tonight I was making chicken leg quarters (because they were $.99/lb!) and I decided to try something a little different.

Here’s what I did:

Preheat oven to 375 degrees.

5 chicken leg quarters

1/2 c. Olive Oil

2 Tablespoons Harissa Paste

Juice of 1 lemon

Salt and Pepper

dried rosemary about 2 Tablespoons

6 big cloves of garlic, smashed and chopped

Place the chicken on a lipped sheet pan so that there’s enough space between them to cook. Score the skin in an “X” shape so that the marinade can seep in.

Combine the rest of the ingredients in a bowl and whisk.

Before whisking

With a pastry brush, or a spatula, deposit the marinate onto the chicken legs, really mush it into the places where you scored the chicken so that it flavors the skin and the meat.  Pour whatever is left over on top (scrape out the bowl, you don’t want to waste any of this)

Put it in the oven and cook for about an hour and a half.  Slice into the meat to make sure it’s cooked all the way through in the thickest part of the thigh.

I served this with roasted new potatoes and broccolli.

Nom!

You’d never know that this was a budget friendly meal!Similar Posts:

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