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Roasted Chicken with Harissa
5 hours
Serves 4-6
Steps
- In a blender or small food processor, combine the Aleppo with the oil, vinegar, cumin, caraway, coriander, and garlic. Season with salt and purée until smooth. Scrape the harissa into a bowl and set aside 2 tablespoons; reserve the remaining for another use.
- Using kitchen shears, cut along each side of the chicken's backbone and remove it. Turn the chicken breast-side-up and press to flatten the chicken. Transfer the chicken, skin side up, to a wire rack set inside a rimmed baking sheet and rub the chicken all over with the harissa, the 1 tablespoon salt, and the celery seeds. Cover the chicken with plastic wrap and refrigerate for at least 4 hours or overnight.
- Heat the oven to 425°. Roast the chicken until golden brown, about 35 minutes, then let stand 15 minutes before serving.
Originally published at saveur.com. Reproduced for personal collection.
