- Prep Time
- 10 mins
- Total Time
- 1 h 30 m
- Serves
- 4
Ingredients
- 3 tbsp
- olive oil, divided
- 45 mL
- 4 tsp
- harissa paste
- 20 mL
- 1 1/4 tsp
- salt, divided
- 6 mL
- 1
- whole chicken (3 1/2 lb/1.75 kg), patted dry with paper towel
- 1/3 cup
- orange juice
- 75 mL
- 1 tbsp
- honey
- 15 mL
- 2 tsp
- minced fresh ginger
- 10 mL
- 4
- large bunch carrots, cut on angle into 1-in. (2.5-cm) thick pieces
- 2 tbsp
- chopped fresh mint
- 30 mL
Method
Step 1
Preheat oven to 400˚F (200˚C). In small bowl, mix 2 tbsp (30 mL) olive oil, harissa paste and 1 tsp (5 mL) salt. Rub mixture on chicken and inside cavity. Tie legs together with kitchen twine. Place, breast-side up in roasting pan.
Step 2
Bake in lower third of oven 70 to 80 min,. or until meat thermometer inserted into thickest part of the inner thigh registers 180°F (82°C). Transfer chicken to serving platter or cutting board. Tent with foil 10 to 15 min. before removing twine and slicing.
Step 3
Meanwhile, bring orange juice to a boil in skillet on medium-high heat. Stir in honey, remaining olive oil, ginger, remaining salt and carrots. Cook, covered, stirring occasionally, 5 to 7 min. or until carrots are tender-crisp. Uncover and cook, stirring, 10 to 12 min. until carrots are tender. Increase heat to high and continue to cook until carrots are lightly caramelized and liquid has reduced to a glaze. Stir in mint.
Step 4
Slice chicken and serve with glazed carrots.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 recipe):
- Calories:
- 650
- Fat:
- 42 g
- Saturated Fat:
- 10 g
- Carbs:
- 13 g
- Fibre:
- 2 g
- Sugar:
- 9 g
- Cholesterol:
- 13 mg
- Protein:
- 55 g
- Sodium:
- 970 mg
