1 (5-6 lb.) ROSIE® Organic Whole Chicken
2 tbsp. Sonoma Spice Queen Harissa
1 tbsp. Sonoma Honey
1/2  lemon, juiced
2 cloves garlic, minced
1 tsp. kosher salt
1 1/2 tsp. cumin seeds, toasted
1 1/2 tsp. coriander seeds, toasted
1 1/2 cups fresh cilantro leaves
1 cup fresh parsley leaves
1 tbsp. chopped fresh mint leaves
2 cloves garlic
1/2 lemon juiced
1/4 tsp. crushed red pepper flakes
1/2 cup olive oil
  Kosher salt and freshly ground black pepper, to taste
1 tbsp. olive oil
3 small zucchini, quartered lengthwise, seeded, cut into 1/2-inch slices on the bias
1/2  lemon, juiced
1/4 cup fresh mint leaves
4 oz. feta cheese, crumbled
1/4 tsp. crushed red pepper flakes
2 loaves msemmen or pita


1 For the chermoula, place all ingredients in a food processor or blender and puree, scraping down the sides as needed, until smooth, about 30 seconds. Set aside for serving with chicken.
2 For the chicken, preheat oven to 350°F and place a wire rack in roasting pan. Whisk harissa, honey, lemon juice, garlic and salt together in a small bowl. Rub harissa mixture over chicken and under skin. Roast chicken, breast-side-up, until golden-brown and reaches 170°F, about 1 hour 30 minutes to 2 hours. Transfer to a plate and let rest.
3 For the salad, heat oil in a large skillet over medium heat. Add zucchini and cook, stirring occasionally, until slightly tender, about 4-5 minutes. Remove from heat and stir in lemon juice. Transfer to a large bowl and toss in mint, feta and crushed red pepper flakes until combined. Serve chicken with chermoula, zucchini salad and msemmen.

Drink Pairing: Golden Belgian Ale


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