MOROCCAN ROAST CHICKEN WITH ROOT VEGETABLE COUSCOUS

Prep Time : 20 mins

Total Time : 1 hr 20 mins

Serves : 6

Bright with seasonal veg and spiked with sunny North-African flavours, this roast chicken is perfect for spring

INGREDIENTS

1 x 2kg chicken
3 tbsp harissa paste

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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

natural yogurt swirled with harissa, to serve

INTRUCTIONS

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.
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.
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