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Ingredients:
1 chicken ~3lbs
4 tbsp belazu rose harissa paste
3 tbsp liquid honey
2 tbsp olive oil
1/4 lemon, juiced
1/2 tsp onion salt
1/2 tsp garlic salt
Fresh thyme / parsley chopped
Black pepper to taste
Method:
1. Spatchcock your chicken by removing the spine and snipping 2 inches in the breast bone. Flatten this and tuck the wings in. This promotes more even / faster cooking and prevents the tips from burning.
2. Mix everything together and spoon on top of your chicken overnight (or minimum 4 hours)
3. Bake at 400F for 45 minutes (increase cooking time if you have a bigger chicken, the internal temperature should reach 165F at the thickest part).
Notes:
If you have not had harissa before its predominant flavours are mix of chili peppers and paprika with a bit of smokiness.
