3 1/2-lb whole roasting chicken, cut in half lengthwise
3 garlic cloves
2 roughly sliced lemons
1 cup lemon juice
1/3 cup Vaoni extra virgin olive oil
1 tsp chopped rosemary
Kosher Salt and fresh cracked pepper
1/2 c Vaoni extra virgin olive oil
4 cloves garlic, chopped
2 shallots, chopped
1 tsp chopped thyme
2 bird’s eye chilies (see note), seeds and ribs removed
3 Anaheim chilies, seeds and ribs removed, chopped
1/2 tsp coriander seeds
1/2 tsp ground cumin
1/2 tsp caraway seeds
juice of 1 lime
1 tsp salt
Mix the garlic lemon juice, chopped rosemary, salt and pepper
Coat the chicken with the mixture and marinate for 24 hours.
Cook the chicken with the marinade at 325 until done.
Plate chicken with Harissa on top, and serve with Kale Salad
Heat 2 tablespoons of the Vaoni extra virgin olive oil in a large sauté pan over medium heat.
Add the garlic, shallots, thyme, bird’s eye chilies, and the Anaheim chiles, and sauté until the shallots are translucent, about 2 minutes. Add the coriander seeds, cumin, and caraway seeds, and sauté for another 2 minutes.
Transfer to a blender with lime juice, salt, and the remaining 6 tablespoons Pompeian Picholine extra virgin olive oil, and puree until smooth.
recipe sourcerecipe: Lemon Chicken with Harissa & Olive Oil,