The Middle Eastern flavours of harissa and cumin make a nice change from the traditional roast chicken, Serve the Spicy Roasted Chicken with a Roast Pumpkin Salad made with roasted capsicum, lentils and baby rocket.
Spicy Roasted Chicken with Roast Pumpkin Salad Recipe
Serves 4
Ingredients:
1/3 cup honey
1 orange, finely grated rind and 1/3 cup orange juice
2 tsp dried oregano
1 tsp harissa paste
1 tsp ground cumin
1 tsp sea salt flakes
2 garlic cloves, crushed
1.5kg free-range chicken
1.2kg piece of pumpkin, peeled, deseeded, cut into 4cm pieces
olive oil cooking spray
1 large red capsicum
400g can lentils, drained, rinsed
80g baby rocket
Method:
Preheat oven to 200C. Combine honey, rind, juice, oregano, harissa paste, cumin, sea salt and garlic in a bowl. Place chicken in a roasting pan. Rub honey mixture over chicken and cover loosely with foil. Roast for 1 hour 20 minutes or until cooked through.
Meanwhile, line a baking tray with baking paper. Place pumpkin on tray and spray with oil. Roast for 30 minutes or until cooked. Place capsicum on tray and spray with oil. Roast for 30 minutes or until skin is charred. Transfer to a plastic bag. Stand until cooled. Peel skin from capsicum, remove seeds and cut into 3cm pieces.
Place pumpkin, capsicum, lentils and rocket in a bowl and toss well. Serve salad on a platter with chicken.
Smart Tip:
When the chicken is cooked, cover it with foil. Set aside for 5-10 minutes to rest before carving. This allows the juices to settle.
