Ingredients

Method

• 1 Woolworths whole free-range chicken, butterflied
• 100 g butter, softened
• 4 T Ottolenghi Pomegranate, Rose & Preserved Lemon Harissa
• sea salt and freshly ground black pepper, to taste
For the salad:
• 400 g Woolworths mixed heirloom tomatoes, roughly chopped
• 100 g feta, crumbled
• 80 g pomegranate rubies
• 15 g Italian parsley, roughly chopped
• 1½ T Ottolenghi Green Harissa
• 2 T extra virgin olive oil
• 1 T fresh lemon juice
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C. In a small bowl, combine the butter with the harissa. Season with salt and pepper.

2. Carefully loosen the skin over the chicken breast and thighs, then rub half the butter mixture under the skin. Rub the remaining mixture all over the outside of the chicken.

3. Place the chicken skin-side up in a lined roasting pan. Roast for 1 hour, or until golden, crisp and cooked through (the juices should run clear when the chicken is pierced at the thigh).

4. Meanwhile, toss together the tomatoes, feta, pomegranate rubies and parsley in a bowl. In a small jar or bowl, whisk the Green Harissa, olive oil and lemon juice. Season and pour over the salad just before serving. Rest the chicken for 5–10 minutes before portioning. Serve with the tomato salad on the side.

Cook’s note: You can cook the chicken up to a day in advance. Rub with the butter mixture and store covered in the fridge for extra flavour.

Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom

more Meditterranean recipes

Whether you’re looking to reinvent midweek dinners or add a new twist to a go-to recipe, Ottolenghi’s sauce range makes it effortless. Find them now at Woolworths and make bold, beautiful meals without the extra prep. From punchy harissas to deeply savoury pestos, this is flavour made simple.

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