Roast Chicken With Lemony Harissa Glaze Food

ROAST CHICKEN WITH LEMONY HARISSA GLAZE

Steps:

• In a food processor, pulse scallions, garlic, lemon zest, ginger, and cilantro until finely chopped. Add oil, harissa, lemon juice, and 1 tablespoon salt; process until a paste forms.
• Using kitchen shears, remove backbone from chicken. Place, breast-side up, on a cutting board; press down with your hands to flatten. Spread half of paste under and over skin and over cavity side. Arrange onions in a large cast-iron skillet. Place chicken on top, skin-side up. Let stand at room temperature 1 hour, or refrigerate, uncovered, up to 8 hours. (Bring to room temperature before roasting.)
• Preheat oven to 425 degrees. Arrange half of lemon rounds on chicken. Roast 25 minutes. Combine remaining paste and marmalade; brush chicken with mixture and top with remaining lemon rounds. Roast until a thermometer inserted in thickest part of thigh (not touching bone) reads 155 degrees, about 20 minutes more. Let stand 10 minutes; serve.

LEMON AND GARLIC ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
• Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.
• Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
• Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.

HARISSA-GLAZED CHICKEN

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil. Pat the chicken breasts dry, sprinkle with salt and pepper and transfer to the prepared sheet.
• Whisk together the honey, harissa, vinegar and garlic in a small skillet. Whisking constantly, bring to a boil over medium heat and continue to whisk until sauce is thick enough to coat the back of a spoon, 7 to 8 minutes. Whisk in the butter.
• Spoon half the glaze over the chicken and bake until beginning to turn golden brown, about 15 minutes. Remove the chicken from the oven and brush on the remaining glaze. Return to the oven and bake until an instant read thermometer inserted into thickest part of the chicken registers 165 degrees F, 5 to 10 minutes more.

GRILLED LEMON-HARISSA CHICKEN

Steps:

• To make the marinade, combine the olive oil, capers, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a small bowl.
• Pound the chicken breasts to an even 1/2-inch thickness.
• Place the chicken in a large Ziplock bag and add the marinade. Make sure the chicken is coated on all sides, then refrigerate for at least 3 hours and up to 6 hours.
• Prepare your grill by scraping it, oiling it and heating it to high.
• Remove the chicken from the marinade, reserving the liquid. Place the chicken breasts a few inches apart on the grill. If you are using a charcoal grill, place the chicken directly over the hot coals.
• Grill the chicken for 4 to 6 minutes on each side, or until cooked through (the chicken should read 165°F on a meat thermometer inserted in the center). Remove the chicken from the heat, cover with foil and set aside.
• To make the sauce, in a medium saucepan combine the remaining marinade with 1 cup water. Bring to a boil and cook for 1-2 minutes.
• Whisk the flour into 1/3 cup cool water, then add to the marinade, stirring constantly. Bring to boil to thicken the sauce slightly. Remove from the heat and cool slightly.
• Pour the sauce over the chicken and serve.

ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE

Steps:

• For the Roasted Garlic Glaze:.
• Preheat the oven to 325 degrees F.
• Cut off the top third of each head of garlic.
• Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Into a food processor squeeze each head of garlic gently to release the flesh.
• Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
• Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
• Transfer to an airtight container and refrigerate until ready to use.
• (The glaze can be made up to 1 day in advance).
• For the Chicken:.
• Preheat the oven to 375 degrees F.
• Separate the legs& thighs.
• Season the chicken on both sides with the Essence.
• Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
• Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
• Remove from the heat.
• Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
• Roast for 16 minutes.
• Remove from the oven and carefully turn the chicken halves with tongs.
• Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
• For the Lemon Herb Sauce:.
• In a small saucepan, bring the chicken stock to a simmer.
• Transfer to a blender or food processor.
• Add the mustard and process on high speed.
• With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
• Serve immediately.