Tunisian Baked Chicken
Unlock the bold, aromatic flavors of North Africa with this Tunisian Baked Chicken recipe, a feast of vibrant spices and tender perfection. Featuring a whole chicken marinated in a tantalizing blend of harissa paste, lemon, garlic, and warm spices like cumin, coriander, and turmeric, this dish roasts to golden-brown glory atop a bed of seasoned potatoes, carrots, and onions. The harissa-infused marinade not only gives the chicken its signature smoky heat but also infuses the vegetables with layers of flavor. Perfectly balanced with the zesty brightness of lemon and finished with fresh parsley, this one-pan marvel is as visually striking as it is delicious. Ideal for a hearty weeknight dinner or an impressive weekend centerpiece, this Tunisian-inspired recipe is a must-try for lovers of global cuisine.
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 3 tablespoons Harissa paste
- 2 tablespoons Olive oil
- 2 pieces Lemon
- 4 pieces Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 medium-sized Potatoes, cut into wedges
- 3 medium-sized Carrots, peeled and sliced
- 1 large Onion, thinly sliced
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix the harissa paste, olive oil, juice of 1 lemon, minced garlic, cumin, coriander, paprika, turmeric, salt, and black pepper to create a thick marinade.
Wash and pat the chicken dry with paper towels. Rub the marinade all over the chicken, making sure to coat it well, including under the skin and inside the cavity. Set aside to marinate while preparing the vegetables.
In a large baking dish, arrange the potato wedges, carrot slices, and sliced onion in an even layer.
Drizzle the vegetables with a small amount of olive oil and season with a pinch of salt and pepper. Toss to coat evenly.
Place the marinated chicken on top of the vegetables in the baking dish. Cut the second lemon into slices and tuck them around the chicken and vegetables.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and increase the oven temperature to 425°F (220°C). Continue baking for an additional 30 minutes, or until the chicken is golden brown and its internal temperature reaches 165°F (74°C).
Let the chicken rest for 10 minutes before carving. Garnish with chopped parsley and serve alongside the roasted vegetables.
Nutrition Facts
Calories |
1205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 25.3 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4134 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
