Roast Chicken with Harissa & Preserved Lemon Recipe
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Cooking tools:
- Roasting rack
- Roasting pan
- Butcher's twine
- Oven
- Chef's knife
- Cutting board
- Serving platter
- Plastic wrap
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- 1 tbsp salt
- 3 thyme sprigs
- 2 ‒ 4 garlic bulbs
- 1 tbsp black pepper, freshly ground
- 2 ‒ 3 lemons, cut in half, to serve, optional
- 1 1/2 kg whole free-range chicken
- 1 1⁄4 ‒ 1 1⁄2 cups harissa paste
- 1⁄2 preserved lemon
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