MAIN Simple Roast Chicken with Preserved Lemon Butter and Harissa Paste + Olives, Rosemary & Warm Potato-Egg Salad
Prep
Cook
Total
Yield 4-6 servings
Best with dark meats, cured meats, white meats, hard cheeses, soft cheeses and exotic spices. Food examples are grilled and roasted lamb with garlic and rosemary. Roast beef, veal, venison, steak pies, any stew cooked in red wine. Eggs and bacon.
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There's really nothing quite like a roast chicken, but add something unconventional like preserved lemon butter and harissa paste and you've got a new Moroccan-inspired spin on an old favorite. Bordeaux offers a rich flavor and mouth feel that balances well with the acidic hint from the lemons and flavor-packed harissa.
Ingredients
2 lemons (fresh or preserved) See Notes (If fresh, zest and juice, if preserved, dice skins finely and collect juice, strained
2 sticks unsalted butter
1 tsp salt (omit if using preserved lemons)
1 whole chicken
1 jar harissa paste (use Trader Joe’s brand, ½-1 cup)
1 jar kalamata or green olives, pitted
2 sprigs fresh rosemary
4 Yukon gold potatoes
3 eggs, hard-boiled
2 Tbsp olive oil
2 shallots, minced
½ tsp salt
2 Tbsp apple cider vinegar
Instructions
- Preheat oven to 400 F.
- While oven is preheating, mix softened butter with lemon and salt if using.
- Place chicken in a baking dish.
- Spread half over the skin of the chicken (breasts, drumsticks, wings).
- Add harissa paste in spoonfuls on top of the butter-smeared skin. Scatter olives and rosemary around chicken and place in the oven for 45 minutes-1 hour. Check in on the chicken after 25 minutes and reduce oven temperature to 350 F. Cook until skin is browned and crisp.
- While chicken is roasting, fill a large pot of water and add potatoes & eggs. Bring to a boil.
- Once at a boil, set a timer for 10 minutes. After 10 minutes remove eggs and place in a bowl of ice water. Strain potatoes when cooked, quarter (carefully) while still hot and toss with olive oil, shallots, salt, and apple cider vinegar in a large bowl.
- Peel eggs, chop and add. Once chicken is removed from the oven, spoon some olives and rosemary from around the chicken into the potato salad and serve alongside sliced chicken. *Don’t forget to let chicken rest for 10 minutes before slicing.
Courses dinner
Recipe by Vie at https://getvie.com/bottlelegger/