One-Tray Wonder Chicken, Potatoes & Homemade Coleslaw
Ingredients: Harissa, Olive oil, Salt, Pepper, Red or white wine vinegar · 90 min cook time · 700kcal · ~₩28,700
Ingredients
2tablespoons Harissa, 2tablespoons Olive oil, 1pinch Salt, 1pinch Pepper, 2tablespoons Red or white wine vinegar, 1bulb Garlic, 10pieces Fresh chilies, 1piece Whole chicken, 2pieces Onions, 4pieces Potatoes, 1teaspoon Smoked dried paprika, 1handful Fresh mint, 1splash Water, 1piece Apple, 0.5head White cabbage, 0.25head Red cabbage, 0.5piece Cucumber, 0.5bulb Fennel, 1piece Carrots
Instructions
1. Combine harissa, olive oil, salt, pepper, and red or white wine vinegar in a bowl to create the marinade.
2. Add a whole bulb of garlic and 10 fresh chilies to the marinade. Prick each chili with a knife to prevent exploding and release flavor.
3. Prepare the chicken by cutting down its back to open it flat like a book. This helps it cook more evenly.
4. Rub the marinade all over the chicken, ensuring the garlic and chilies are well distributed.
5. Add two chopped onions to the tray with the chicken and marinade.
6. Place the chicken on a rack directly over the onions, garlic, and chilies in a tray. This allows chicken juices to drip onto the vegetables.
7. Roast in a preheated oven at 180°C (350°F) for 30 minutes.
8. While the chicken roasts, prepare the potatoes by cutting them into wedges or using a crinkle cutter.
9. After 30 minutes, remove the chicken from the oven. Take out the roasted onions, garlic, and chilies from the tray.
10. Add the prepared potatoes to the tray, optionally adding a splash of vinegar to help release any sticky bits from the bottom.
11. Season the potatoes with a teaspoon of smoked dried paprika.
12. Place the chicken back on the rack over the potatoes and return to the oven for another 30 minutes.
13. While the chicken finishes cooking, prepare the chili sauce. In a blender, combine the roasted onions, squeezed garlic cloves (discard skins), and chilies.
14. Add fresh mint, a tablespoon of vinegar, a pinch of salt, and a splash of water to the blender. Blend until smooth.
15. Taste the chili sauce and adjust seasoning (salt and vinegar) as needed.
16. Prepare the slaw: grate apple (core and all), white cabbage, red cabbage, onion, cucumber, fennel, and carrots into a bowl.
17. Once the chicken and potatoes are cooked, remove from the oven. Serve the roasted chicken and potatoes with the homemade chili sauce and fresh slaw.
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