Spatchcoked Chicken with Harissa: 2 Ways: Roasted & Air Fried

Print the recipe here: https://www.dimitrasdishes.com/spatchcocked-chicken-with-harissa-2-ways/
Harissa Recipe: https://www.dimitrasdishes.com/simple-homemade-harissa-sauce/

Ingredients
a whole chicken, about 3-4 pounds
1/4 cup lemon juice
4 garlic cloves, grated
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
3 tablespoons Harissa or pureed roasted red peppers.
3-4 tablespoons olive oil for the roasted chicken (none if air frying)
Instructions
Spatchcock the chicken: Cut out the spine of the chicken using kitchen scissors or a sharp knife. Press the breast down to crack the bone and place the chicken on a sheet pan.

Combine the seasonings in a small bowl and mix them together. Use half for one side of the chicken and the otehr half for the other side.

Combine the garlic and harissa and mix together. Stuff the garlic harissa under the skin of the chicken.

For the air fryer: Place the chicken in the air fryer basket breast-side up and cook at 370 F for 30 minutes. Flip the chicken over and air fry for 15 more minutes. I like to flip the chicken back to breast-side up and air fry for 5 more minutes so that the skin is crispy.

For the oven: Preheat the oven to 425 F, 220 C. Season the chicken and place on a baking tray. Roast on the middle rack for 45 minutes- 1 hour or until the internal temperature registers 165 F. I like to turn the broiler element on for the last 5 minutes so that the skin can become crispy. Keep an eye on it so that it does not burn.

Serve with a salad and tzatziki. Enjoy!



Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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