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Prep Time
10 mins
Total Time
1 h 30 m


3 tbsp
olive oil, divided
45 mL
4 tsp
harissa paste
20 mL
1 1/4 tsp
salt, divided
6 mL
whole chicken (3 1/2 lb/1.75 kg), patted dry with paper towel
1/3 cup
orange juice
75 mL
1 tbsp
15 mL
2 tsp
minced fresh ginger
10 mL
large bunch carrots, cut on angle into 1-in. (2.5-cm) thick pieces
2 tbsp
chopped fresh mint
30 mL


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.


Substitute parsley for mint.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 recipe):
42 g
Saturated Fat:
10 g
13 g
2 g
9 g
13 mg
55 g
970 mg
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