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Ingredients
For the chicken marinade:
1 whole chicken, around 3 pounds, split in half, backbone removed.4 minced garlic cloves
2 tbsp harissa paste
1 tbsp honey
2 tsp Arabic 7 spice mix
1 tsp smoked paprika
1 tbsp sumac
2 tsp sea salt
1/2 tsp pepper
1/4 cup lemon juice
2 tbsp olive oil
- Potatoes and Veggies:
1 sweet bell pepper, chopped
1 large onion, chopped into large chunks
2 pounds potatoes, peeled and wedged
2 cups cherry tomatoes
1 tsp sea salt
1/4 tsp pepper
2 tbsp olive oil
Directions
- Whisk marinade ingredients together. Pour over chicken in a bowl or ziplock and marinade for a couple of hours or overnight.
- In a large roasting pan, add the pepper, onion potatoes cherry tomatoes, salt, pepper and olive oil. Mix well until everything is coated.
- Place the chicken halves on top of the vegetables, along with the rest of the marinade.
- Cover and cook in a 425 degree oven for about 30 minutes. Uncover and cook for an additional 20-25 minutes, or until chicken and potatoes are cooked through. Baste a couple of times thoughout the cooking process. Enjoy!
