Orange Harissa Roast Chicken

Ingredients

• 1 organic chicken
• 1 tangerine
• 70g butter, room temperature
• 2 sticks of rosemary, leaves removed from stem and finely chopped
• 1 stick of sage, leaves removed from stem and finely chopped
• 1 stick of oregano, leaves removed from stem and finely chopped
• 1 clove of garlic, minced
• salt and pepper, to taste

For the Sauce

• 1 tbsp chili harissa paste
• 1 clove of garlic, finely chopped
• 4 tangerines
• 1 tbsp honey

Method

1. Preheat the oven to 385°F.
2. In a small bowl, combine the butter with the sage, oregano and rosemary. Season with salt and pepper. Mix until all the ingredients are fully incorporated into the butter. Set aside.
3. Use a paper towel to pat the chicken dry. Add a pinch of salt inside the cavity of the chicken along with the juice of the tangerine. Once all the juice is gone, add the tangerine inside the cavity as well. Spread the butter in between the skin of the chicken.
4. Make the sauce: Juice the 4 tangerines (make sure to keep the peels as we’ll be using those later). Add the juice of the tangerines into a bowl and combine with chili harissa paste, garlic, and the honey.
5. Place the chicken on a baking tray and coat with olive oil. Season the outside with salt and pepper. Roast in the oven for 40 minutes. After 20 minutes, add the leftover tangerines into the pan, along with enough water to cover the bottom of the pan. Leave to roast for the last 20 minutes.
6. After 40 minutes, baste the chicken with the sauce. Reduce the heat to 300°F and let the chicken continue to cook for another 15 minutes.
7. Remove the chicken from the oven and let rest, covered, for about 20 minutes before serving.