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Prep Time
10 mins
Total Time
1 h 30 m
Serves
4

Ingredients

3 tbsp
olive oil, divided
45 mL
4 tsp
harissa paste
20 mL
1 1/4 tsp
salt, divided
6 mL
1
whole chicken (3 1/2 lb/1.75 kg), patted dry with paper towel
1/3 cup
orange juice
75 mL
1 tbsp
honey
15 mL
2 tsp
minced fresh ginger
10 mL
4
large bunch carrots, cut on angle into 1-in. (2.5-cm) thick pieces
2 tbsp
chopped fresh mint
30 mL

Method

Step 1
Preheat oven to 400˚F (200˚C). In small bowl, mix 2 tbsp (30 mL) olive oil, harissa paste and 1 tsp (5 mL) salt. Rub mixture on chicken and inside cavity. Tie legs together with kitchen twine. Place, breast-side up in roasting pan.
Step 2
Bake in lower third of oven 70 to 80 min,. or until meat thermometer inserted into thickest part of the inner thigh registers 180°F (82°C). Transfer chicken to serving platter or cutting board. Tent with foil 10 to 15 min. before removing twine and slicing.
Step 3
Meanwhile, bring orange juice to a boil in skillet on medium-high heat. Stir in honey, remaining olive oil, ginger, remaining salt and carrots. Cook, covered, stirring occasionally, 5 to 7 min. or until carrots are tender-crisp. Uncover and cook, stirring, 10 to 12 min. until carrots are tender. Increase heat to high and continue to cook until carrots are lightly caramelized and liquid has reduced to a glaze. Stir in mint.
Step 4
Slice chicken and serve with glazed carrots.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 recipe):
Calories:
650
Fat:
42 g
Saturated Fat:
10 g
Carbs:
13 g
Fibre:
2 g
Sugar:
9 g
Cholesterol:
13 mg
Protein:
55 g
Sodium:
970 mg