Ingredients
- 1 tin chickpeas, strained
- 2 red onions, peeled and quartered
- Half a garlic bulb
- Half a jar of preserved artichoke hearts
- 50g pitted kalamata olives
- 6 fresh tarragon stalks
- 1 small whole chicken
- 1 tbs harissa powder
- 2 tbs vegetable oil
- Sea salt and black pepper
- Juice and zest of one lemon
- Crusty bread, to serve
- Preheat the oven to 200 degrees/gas 6.
- Add the strained chickpeas, red onion, garlic, artichokes, olives and tarragon to an oven tray and stir with a wooden spoon to mix evenly.
- Place the harissa powder and vegetable oil in a small bowl and stir with a spoon to combine. Then place the chicken in the oven tray on top of the mixed veg, and brush all over with the harissa and oil, drizzling any extra over the veg in the tray.
- Season with salt then place in the oven. Roast at 200 degrees for one hour.
- Remove the tray from the oven after an hour and add the lemon juice and lemon zest. Shake the tray carefully to emulsify the juices, then serve with crusty bread.
