Best Lemon Harissa Chicken And Roasted Vegetables Recipes

Lemon and Herb Roast Chicken and Vegetables image

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 pound small red-skinned potatoes, quartered
2 medium carrots, cut into 1-inch pieces
2 stalks celery, peeled and cut into 1-inch pieces
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons olive oil
Kosher salt and freshly ground black pepper
3 bone-in, skin-on chicken breasts (about 1 3/4 pounds)
1 teaspoon poultry seasoning
1 lemon, halved
1/4 cup chopped fresh parsley

Steps:

Adjust the oven rack to the top position and preheat to 450 degrees F. Toss together the potatoes, carrots, celery, onions, 1 teaspoon of the olive oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet and arrange in a single layer. Roast until the vegetables brown slightly and the potatoes just begin to soften, about 20 minutes, tossing halfway through.
Meanwhile, rub the chicken breast skin with the remaining 1 teaspoon oil and sprinkle with the poultry seasoning and 1/2 teaspoon salt. Once the vegetables begin to soften, put the chicken breasts on top and roast until the skin is golden brown and the chicken reaches an internal temperature of 165 degrees F, 20 to 25 minutes.
Remove the chicken breasts and let them rest for a few minutes. Toss the roasted vegetables with juice from 1 of the lemon halves and the parsley. Cut the bones from the chicken breasts and slice the meat. Divide the chicken and roasted vegetables among 4 plates. Cut the remaining lemon half into wedges and serve alongside.

Roast Chicken with Lemony Harissa Glaze image

Provided by Martha Stewart

Time 2h15m

Number Of Ingredients 11

4 scallions, trimmed and coarsely chopped (1/2 cup)
1 tablespoon coarsely chopped garlic (from 2 to 3 cloves)
2 teaspoons grated lemon zest and 1 tablespoon fresh juice (from 1 lemon), plus 1 more lemon, peel and pith removed, cut into 1/8-inch rounds
1/4 cup coarsely chopped fresh ginger (from a peeled 2-inch piece)
1 cup packed cilantro
3 tablespoons extra-virgin olive oil
1 tablespoon harissa paste
Kosher salt
1 whole chicken (3 1/2 to 4 pounds)
2 small onions, cut into 1/4-inch rounds
1/3 cup Meyer-Lemon and Cardamom Marmalade or high-quality store-bought lemon marmalade, coarsely chopped

Steps:

In a food processor, pulse scallions, garlic, lemon zest, ginger, and cilantro until finely chopped. Add oil, harissa, lemon juice, and 1 tablespoon salt; process until a paste forms.
Using kitchen shears, remove backbone from chicken. Place, breast-side up, on a cutting board; press down with your hands to flatten. Spread half of paste under and over skin and over cavity side. Arrange onions in a large cast-iron skillet. Place chicken on top, skin-side up. Let stand at room temperature 1 hour, or refrigerate, uncovered, up to 8 hours. (Bring to room temperature before roasting.)
Preheat oven to 425 degrees. Arrange half of lemon rounds on chicken. Roast 25 minutes. Combine remaining paste and marmalade; brush chicken with mixture and top with remaining lemon rounds. Roast until a thermometer inserted in thickest part of thigh (not touching bone) reads 155 degrees, about 20 minutes more. Let stand 10 minutes; serve.