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Roast chcken with chickpeas and cauliflower
Mains
3 ratingsRate

Harissa-spiced chicken with roasted cauliflower and chickpeas

Roast chicken is a family favourite recipe. This version adds a bit of spice with harissa and is diabetes friendly, gluten and dairy-free. The roasted cauliflower and chickpeas add texture and a welcome fibre boost. This roast chicken is perfect for a family of four to six people, or you can use leftovers the next day to make a tasty lunch. Shred the leftover chicken for sandwiches or make a salad.
Serves: 4-6
Time to make: 1 hr 30 mins
Hands-on time: 30 mins

HFG tip

How to cook a whole chicken

1 Butterfly the chicken by cutting out the backbone (you can ask your butcher to do this for you). This reduces the cooking time.
2 Rub skin with seasoning (spice paste or dry spice blend). Refrigerate for 4 hours or overnight, if possible, to allow flavours to develop.
3 Place chicken, skin-side up on a baking tray or baking dish. Roast for 45–60 minutes, or until juices run clear when the thickest part of the thigh is pierced with a skewer. Set aside to rest for 10 minutes.

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