Preparation time
20 minutes
Ready in
1 hr 45 min
Roasting Time: 1 hour and 10 minutes; Standing Time: 15 minutes
Makes
4 Servings
Ingredients
4 tsp (20 mL) olive oil
1 whole Ontario Chicken, about 1.5 kg
1 tsp (5 mL) dried oregano leaves
1/2 tsp (2 mL) each salt and pepper
1/2 tsp (2 mL) sweet smoked paprika or regular paprika
1 head Ontario Garlic
2 Ontario Carrots, cut into 2-inch (5 cm) pieces
2 Ontario Parsnips, cut into 2-inch (5 cm) pieces
2 Ontario Potatoes, cut into large bite-size pieces
1 Ontario Onion, cut into 1/2-inch (1 cm) rings
2 cups (500 mL) peeled chunks (1-inch/2.5 cm) Ontario Rutabaga
2 tbsp (25 mL) bottled harissa paste
Instructions
Drizzle 2 tsp (10 mL) of the oil over chicken. Sprinkle with oregano, salt, pepper and paprika. Rub chicken with hands to coat evenly with spices all over the breast, legs and wings. Tie legs together with twine if you like.
Place chicken, breast side up, on rack in roasting pan. Roast in 400°F (200°C) oven for 35 minutes.
Meanwhile, leaving peel on garlic, separate into cloves; place in large bowl. Add carrots, parsnips, potatoes, onion and rutabaga. Add remaining oil and harissa paste; stir to coat.
Add vegetables to roasting pan around chicken. Roast for 15 minutes. Stir vegetables; roast for 20 minutes or until meat thermometer inserted into thickest part of thigh reads 180°F (82°C). Remove chicken and garlic to cutting board; let stand 15 minutes. For crispier vegetables; return to oven for 5 to 10 minutes.
Carve chicken, squeeze roasted garlic out of skin and serve with vegetables.
Tip: If using dry harissa seasoning use 3 to 4 tsp (15 to 20 mL) as they vary in taste.
Nutritional Information
1 Serving:
- Protein: 34 grams
- Fat: 23 grams
- Carbohydrate: 33 grams
- Calories: 480
- Fibre: 5 grams
- Sodium: 775 mg