zaatar spice rub grilled, harissa roast fingerling potatoes, preserved lemon grilled scallion vinaigrette, honey coriander glazed carrots, pomegranate mollasses

Preheat the grill to medium-high heat. Spatchcock the chicken by removing the backbone with kitchen shears and flattening the bird. Rub the chicken all over with olive oil, zaatar spice mix, salt, and pepper.

Prepare the Chicken

In a bowl, toss the fingerling potatoes with olive oil, harissa paste, salt, and pepper. Place them in a grill basket.

Prepare the Potatoes

Place the chicken skin-side up on the grill. Add the potato basket to the grill. Cook for about 45-50 minutes, turning the potatoes occasionally, until both the chicken is cooked through and the potatoes are tender.

Grill the Chicken and Potatoes

While the chicken and potatoes are grilling, whisk together diced preserved lemon, chopped scallions, olive oil, salt, and pepper to create the vinaigrette.

Prepare the Vinaigrette

In a pan, combine honey, ground coriander, and carrots. Cook on medium heat for about 10-15 minutes, stirring occasionally, until the carrots are glazed and tender.

Glaze the Carrots

Remove the chicken and potatoes from the grill. Let the chicken rest for 10 minutes before carving. Drizzle with pomegranate molasses and serve with the glazed carrots and preserved lemon vinaigrette.

Finish and Serve

spatchcock grilled chicken

Recipe information

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