Harissa Roast Chicken with Tahini Yoghurt

Ingredients

Scaled for your household (4 portions) · original serves 4

• Whole chicken2 kg
• Olive oil¼ cup
• Harissa paste¼ cup
• Garlic cloves1
  crushed
• Yoghurt2 cup
• Spring onions1
  finely chopped
• Tahini2 AU tbsp
• Lemon juice2 AU tbsp
• Water2 AU tbsp
• Coriander bunch2 AU tbsp
• Lemon (optional)to taste
  to serve
• Saltto taste

Method

1. 1

   Preheat to 200°C, or 180°C fan forced. Tie the chicken legs with kitchen string and place in a large baking dish. Mix olive oil, harissa and garlic and brush over the chicken. Cover loosely with foil and roast for 90 minutes.

2. 2

   Remove foil and roast for another 45 minutes, basting occasionally, until golden and cooked through. Rest for 5 minutes.

3. 3

   Whisk Greek yoghurt, spring onion, tahini, lemon juice, warm water and coriander and season with salt. Serve with carved chicken and lemon wedges.