Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Carefully spatchcock one 1.8 kilogram whole chicken by removing its backbone, then pat it thoroughly dry with paper towels.

2. 2

   In a medium bowl, combine 3 tablespoons of harissa paste, 4 tablespoons of olive oil, 2 tablespoons of Dijon mustard, 3 tablespoons of fresh lemon juice, 1 tablespoon of Herbs de Provence, 4 minced garlic cloves, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper to form a marinade.

3. 3

   Generously rub the entire surface of the spatchcocked chicken with the prepared marinade, ensuring even coverage, then cover and refrigerate for a minimum of 2 hours, or preferably overnight.

4. 4

   Preheat your fire-roasting setup, such as a charcoal grill or wood-fired oven, to achieve a medium-high indirect heat appropriate for roasting.

5. 5

   Toss 500 grams of halved new potatoes, 3 medium peeled and chunked carrots, 1 large red onion cut into wedges, and 1 large deseeded and chunked red bell pepper with 2 tablespoons of olive oil, 1 teaspoon of Herbs de Provence, a pinch of salt, and a pinch of black pepper.

6. 6

   Place the marinated chicken skin-side up on the preheated grill over indirect heat, arranging the seasoned vegetables around the chicken.

7. 7

   Roast the chicken and vegetables for approximately 50-60 minutes, turning the vegetables every 15 minutes, until the internal temperature of the thickest part of the chicken reaches 74 degrees Celsius (165 degrees Fahrenheit) and the vegetables are tender.

8. 8

   Remove the fire-roasted chicken and vegetables from the heat, let the chicken rest for 10 minutes before carving, and then serve this delightful French dish.