Tunisian Baked Chicken

Unlock the bold, aromatic flavors of North Africa with this Tunisian Baked Chicken recipe, a feast of vibrant spices and tender perfection. Featuring a whole chicken marinated in a tantalizing blend of harissa paste, lemon, garlic, and warm spices like cumin, coriander, and turmeric, this dish roasts to golden-brown glory atop a bed of seasoned potatoes, carrots, and onions. The harissa-infused marinade not only gives the chicken its signature smoky heat but also infuses the vegetables with layers of flavor. Perfectly balanced with the zesty brightness of lemon and finished with fresh parsley, this one-pan marvel is as visually striking as it is delicious. Ideal for a hearty weeknight dinner or an impressive weekend centerpiece, this Tunisian-inspired recipe is a must-try for lovers of global cuisine.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

Ingredients

• 1 piece Whole chicken
• 3 tablespoons Harissa paste
• 2 tablespoons Olive oil
• 2 pieces Lemon
• 4 pieces Garlic cloves
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 0.5 teaspoon Turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 medium-sized Potatoes, cut into wedges
• 3 medium-sized Carrots, peeled and sliced
• 1 large Onion, thinly sliced
• 2 tablespoons Parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a small bowl, mix the harissa paste, olive oil, juice of 1 lemon, minced garlic, cumin, coriander, paprika, turmeric, salt, and black pepper to create a thick marinade.

Step 3

Wash and pat the chicken dry with paper towels. Rub the marinade all over the chicken, making sure to coat it well, including under the skin and inside the cavity. Set aside to marinate while preparing the vegetables.

Step 4

In a large baking dish, arrange the potato wedges, carrot slices, and sliced onion in an even layer.

Step 5

Drizzle the vegetables with a small amount of olive oil and season with a pinch of salt and pepper. Toss to coat evenly.

Step 6

Place the marinated chicken on top of the vegetables in the baking dish. Cut the second lemon into slices and tuck them around the chicken and vegetables.

Step 7

Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

Step 8

Remove the foil and increase the oven temperature to 425°F (220°C). Continue baking for an additional 30 minutes, or until the chicken is golden brown and its internal temperature reaches 165°F (74°C).

Step 9

Let the chicken rest for 10 minutes before carving. Garnish with chopped parsley and serve alongside the roasted vegetables.

Nutrition Facts

Serving size	2516.8 grams (2516.8g)

Amount per serving	% Daily Value*
Calories	1205

Total Fat 47.90g	61%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 2.80g
Cholesterol 105mg	35%
Sodium 3194mg	139%
Total Carbohydrate 160.00g	58%
Dietary Fiber 27.70g	99%
Total Sugars 25.30g
Protein 48.10g	96%

Vitamin D 0IU	0%
Calcium 292mg	22%
Iron 13mg	73%
Potassium 4134mg	88%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.1%

Protein: 15.2%

Carbs: 50.7%