Rosemary Roasted Or Harissa Chicken Recipe

Prep and marinate

Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels. In a small bowl combine 3 tbs olive oil, chopped rosemary, minced garlic, lemon zest, 2 tbs lemon juice, 1.5 tsp salt and 1 tsp pepper. If using harissa, mix harissa paste with 1 tbs olive oil and 1 tbs lemon juice and use instead of the rosemary mixture. Rub the chosen mixture all over the chicken, including under the skin where possible and inside the cavity if using a whole bird. Let rest at room temperature for 20–30 minutes or refrigerate for up to 2 hours (bring back to room temp before roasting).

Roast chicken

Place the chicken on a rack set in a roasting pan or on a rimmed sheet pan. Roast in the preheated oven until the internal temperature at the thickest part of the thigh reaches 160–165°F (71–74°C), about 45–60 minutes for pieces or 60–75 minutes for a whole 3–4 lb bird. Halfway through roasting, baste the chicken with pan juices if available. Remove chicken from oven and tent loosely with foil for 10–15 minutes; temperature will rise to safe resting temp while resting.

Carve and hold

Carve the chicken into serving pieces. Reserve the roasting pan and any browned bits and juices for making the pan jus described below.

While chicken rests (or concurrently if oven space allows), toss purple potatoes with 2 tbs olive oil, chopped rosemary, smashed garlic clove, 3/4 tsp salt and 1/2 tsp pepper on a rimmed baking sheet. Spread in a single layer. Roast at 425°F (220°C) for 25–30 minutes, turning once, until potatoes are tender and edges are crisped. If roasted with the chicken, place potatoes on a separate sheet and rotate positions so everything cooks evenly. Keep warm until serving.

Toss carrots, red onion and bell pepper with 2 tbs olive oil, 3/4 tsp salt, 1/2 tsp pepper and thyme/rosemary sprigs if using. Spread on a baking sheet in a single layer. Roast at 425°F (220°C) for 20–25 minutes, stirring once halfway, until vegetables are tender and caramelized at the edges. If oven space is limited, roast vegetables after the potatoes or alongside in a separate zone. Keep warm until plating.

While the chicken rests and vegetables finish, make the jus. Place the roasting pan with browned bits over medium-high heat on the stovetop (if using an ovenproof pan) or transfer bits to a sauté pan. Add the minced shallot and sauté 1–2 minutes until softened. Deglaze with 1/2 cup white wine (or 1/2 cup stock) scraping up browned bits. Reduce by about half, then add 1 cup chicken stock and simmer until slightly reduced and flavorful, about 5–8 minutes. Strain the jus into a small saucepan if desired. Whisk in 1 tbs cold butter and 1 tbs lemon juice; season to taste with 1/4 tsp salt and 1/4 tsp pepper. Keep warm.

Arrange roasted vegetables and purple potatoes on a platter or individual plates. Place carved chicken on top or alongside. Spoon the warm pan jus over the chicken and a little over the potatoes and vegetables. Garnish with extra chopped rosemary or a lemon wedge. Serve immediately.