Honey Harissa Roasted Chicken with Chermoula

Ingredients
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

	CHERMOULA:
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

	SALAD:
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

Method
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

Ingredients