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1
Spatchcock the chicken and pat dry and cover in kosher salt as a brine and place in the fridge for an hour
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2
Meanwhile in a large bowl mix the harissa and all spices plus salt and pepper into a paste
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3
Remove the chicken from the fridge rinse off the salt with cold water and pat dry
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4
Use half the harissa paste to rub all over the chicken skin
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5
Cut the ends from the orange and peel the zest from the orange using a potato peeler or sharp knife
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6
Squeeze the orange juice into the bowl with the remainder of the harissa and mix together
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7
Add the olive oil to the bowl with the harissa mix
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8
Add all the vegetables and orange zest, less the grapes to the bowl with the harissa, olive oil mix and toss to cover completely
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9
Pre-heat the oven to 450f
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10
Add the chicken to a baking pan and surround with the veggies
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11
Bake in the middle of the oven for 25 minutes
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12
Meanwhile add the grapes to a bowl with a little olive oil, salt and pepper and toss to cover
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13
After 25 mins remove the pan from the oven, stir the veggies around and add the grapes to the pan
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14
Return to the oven and cook for an additional 20-25 minutes until the chicken is cooked through, juices run clear and the inner thigh temperature is 165f
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15
Remove from the oven and rest the chicken for 5 minutes before cutting
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16
Serve chicken with a variety of the roasted vegetables and grapes.
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17
Note. You can pick any roasting veggies you like as the star of this dish is the spicy chicken....
