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1 chicken , butterflied 2 teaspoons Harissa paste 2 Tablespoons olive oil 1 lemon , cut into slices 1 red onion cut into thin slices , half moons 6 medium potatoes , cut into small wedges 10 mini bell peppers , cut in half To garnish , optional: pomegranate arils, chopped cilantro
Preheat the oven to 350f.
If you are butterflying the chicken, use a sharp knife or kitchen shears to cut down both sides of the backbone and remove.
While the oven is preheating cut the vegetables and place on a large baking tray. Toss with the olive oil and season with salt and pepper.
Place the butterflied chicken on top of the vegetables and rub with the Harissa paste. Season the chicken well.
Place the lemon slices around the chicken.
Bake in the preheated oven for about 35 minutes or until an internal temperature of 165 is reached and the juices run clear.
Garnish with the pomegranate and cilantro.
Calories: 635 kcal | Carbohydrates: 49 g | Protein: 39 g | Fat: 31 g | Saturated Fat: 8 g | Cholesterol: 120 mg | Sodium: 182 mg | Potassium: 1856 mg | Fiber: 10 g | Sugar: 5 g | Vitamin A: 2435 IU | Vitamin C: 145.1 mg | Calcium: 132 mg | Iron: 12.3 mg