Moroccan roast chicken with root vegetable couscous


  • 1 x 2kg chicken
  • 3 tbsp harissa paste
  • 3 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 lemon, cut in 1⁄2, plus wedges to serve
  • 500g Chantenay baby carrots, trimmed
  • 1 large red onion, cut into wedges
  • 100g radishes, trimmed
  • 300g couscous
  • 1 x 28g pack mint, leaves picked
  • 2 tbsp flaked almonds, toasted

Step by step

  1. Preheat the oven to 220°C, fan 200°C, gas 7 and put the chicken in a large roasting tin, around 30 x 20cm. Mix together the harissa, olive oil, crushed garlic and the juice of half a lemon, and smear all over the bird and under the skin of the breasts, reserving some for the vegetables. Put both lemon halves inside the cavity and roast for 25 minutes, then turn the oven down to 180°C, fan 160°C, gas 4.
  2. Toss the carrots and onion wedges with the remaining harissa mixture and add around the chicken. Roast for another 40-50 minutes until the chicken is cooked through, adding the radishes for the final 20 minutes.
  3. Remove the chicken and vegetables from the roasting tin and keep warm. Tip the couscous into the tin, stirring to coat it with the chicken cooking juices, then pour in 400ml boiling water, cover the tray with foil and leave to absorb for 5 minutes. Season to taste and fork through the roast vegetables, then put back in the oven to keep warm while you carve the chicken.
  4. Serve the couscous on a large dish scattered with the mint leaves and flaked almonds, and the carved chicken on top. Serve with lemon wedges and harissa yogurt.

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