Harissa & Sumac Roasted Chicken with Tzatziki | SpiceTribe
SpiceTribe Recipes Down Arrow
0

Harissa & Sumac Roasted Chicken with Tzatziki

    Lindsey Baruch

    Lindsey Baruch

    Chef Notes

    Ingredients

    Steps

    Harissa & Sumac Roasted Chicken with Tzatziki

    Chef notes

    Weeknight dinner idea: this harissa and sumac roasted chicken with tzatziki! It is SO good. First, you’ll start by making your marinade with harissa powder, lemon pepper, Spice Tribe Sumac, paprika, salt, pepper and oil, all tossed over a spatchcocked chicken. Second, it’s then baked in the oven with some red onions (SO good when caramelized with the chicken). It becomes crispy, tangy & tender!

    Finally, I love to have this chicken with homemade tzatziki, a squeeze of lemon juice and you are SET for dinner. If you’ve never had sumac, it is made from dried and ground berries of the wild sumac flower. It’s tangy, sour & acidic and pairs perfectly with meats, vegetables and sprinkled over as a topping, too.

    SpiceTribe Seperator

    Ingredients

      • For The Marinade

      • 2 tablespoons harissa powder
      • 2 tablespoons lemon pepper
      • 1 tablespoon Spice Tribe Sumac
      • 1 teaspoon paprika
      • .5 cup olive oil
      • Salt and pepper to taste
      • 1 whole chicken, backbone removed and split into 2
      • 1 red onion, roughly chopped
      • Juice of 1 lemon to finish
      • Tzatziki Sauce

      • 1 Persian cucumber, grated
      • 7 oz greek yogurt
      • .5 of a lemon zest
      • 1 tablespoon olive oil
      • 1 garlic clove, grated
      • 1 tablespoon dill, chopped
      • 1 tablespoon mint, chopped
      • .5 teaspoon vinegar
      • Salt to taste
      Wild Cured Sumac

      Wild Cured Sumac

      $10
      SpiceTribe Seperator

      Steps

      Step 1 -

      Preheat your convection oven to 430 degrees. In a mixing bowl, make your chicken marinade by tossing harissa, lemon pepper, sumac, paprika, salt and pepper and olive oil. Mix well.

      Step 2 -

      On a baking dish or oven-safe dish, add your chicken in and toss over your marinade all around the chicken, on all sides. Add in your red onions around the chicken. Bake for 45-55 minutes, until the internal temperature reaches 165 degrees or more.

      Step 3 -

      In the meantime, make your tzatziki. In a bowl, add your grated cucumber, yogurt, lemon juice, lemon zest, olive oil, garlic, dill, mint, vinegar and salt. Mix well and set aside.

      Step 4 -

      When your chicken is ready, remove from the oven, let rest for 15 minutes, toss over lemon juice. Slice, and serve with your sauce!

      SpiceTribe Seperator
      Save this recipe

      Save this recipe

      Save this recipe

      Print this recipe

      Share this recipe
      SpiceTribe Seperator
      SpiceTribe Border Line

      Sign Up and get updates on New Products, Deals, Recipes & Chef Tips

      0
        0
        Your Cart
        Your cart is emptyReturn to Shop
          Calculate Shipping
          Apply Coupon