Recipe by: www.steggles.com.au
Serves: 4
Cooking Time: 140 mins
Prep Time: 15 mins
Ingredients
- 2kg Family Roast chicken
- 1⁄3 cup olive oil
- 1⁄4 cup harissa paste
- 1 clove garlic, crushed
- 2 cups Greek-style natural yoghurt
- 1 green onion, finely chopped
- 2 tablespoons tahini paste
- 2 tablespoons lemon juice
- 2 tablespoons warm water
- 2 tablespoons chopped coriander
- Lemon wedges, to serve
Method
- Preheat oven to 200°C/180°C fan forced. Tie drumsticks together with kitchen string. Place chicken in a large baking dish.
- Combine oil, harissa paste and garlic in a bowl. Brush harissa mixture over the chicken. Cover loosely with foil and roast for 1 hour and 30 minutes.
- Remove foil. Bake chicken for a further 45 minutes, brushing occasionally with remaining harissa mixture, or until golden brown and cooked through (juices run clear when tested with a skewer).
- Remove chicken from oven and rest for 5 minutes.
- Whisk yoghurt, onion, tahini paste, lemon juice, the water and coriander in a bowl. Season with salt.
- Serve chicken with tahini yoghurt and lemon wedges.
