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Harissa Roasted Chicken
4lb Whole Chicken
3 tbsp Honey
3 tbsp Harissa Paste
1 1/2 tbsp Garlic & Herb Olive Oil
1 1/2 tbsp Meyer Lemon Balsamic Vinegar
1 1/2 tsp Cumin Sea Salt
1 tsp Black Pepper
2 Yellow Onions, sliced
2 lemons, Halved
1, lay the sliced onions in a layer on a a sheet pan or roasting pan.
2. Salt and Pepper your chicken generously.
3. Whisk together the honey, harissa, olive oil, balsamic vinegar, salt and pepper. Using a portion of the harissa mix, carefully put under the skin of the bird. Use the remaining mix to thoroughly coat the skin of the chicken.
4. Place the chicken on the bed of onions. Tuck a lemon half under each wing and the other two in the cavity of the chicken.
5. Bake at 375F for 1 hour or until a the internal temp is 165F. Remove from the oven and let rest for 15 minutes before carving and serving.
