Mediterranean Spatchcock Chicken with Roasted Vegetables and Grapes

Directions

1. Spatchcock the chicken and pat dry and cover in kosher salt as a brine and place in the fridge for an hour
2. Meanwhile in a large bowl mix the harissa and all spices plus salt and pepper into a paste
3. Remove the chicken from the fridge rinse off the salt with cold water and pat dry
4. Use half the harissa paste to rub all over the chicken skin
5. Cut the ends from the orange and peel the zest from the orange using a potato peeler or sharp knife
6. Squeeze the orange juice into the bowl with the remainder of the harissa and mix together
7. Add the olive oil to the bowl with the harissa mix
8. Add all the vegetables and orange zest, less the grapes to the bowl with the harissa, olive oil mix and toss to cover completely
9. Pre-heat the oven to 450f
10. Add the chicken to a baking pan and surround with the veggies
11. Bake in the middle of the oven for 25 minutes
12. Meanwhile add the grapes to a bowl with a little olive oil, salt and pepper and toss to cover
13. After 25 mins remove the pan from the oven, stir the veggies around and add the grapes to the pan
14. Return to the oven and cook for an additional 20-25 minutes until the chicken is cooked through, juices run clear and the inner thigh temperature is 165f
15. Remove from the oven and rest the chicken for 5 minutes before cutting
16. Serve chicken with a variety of the roasted vegetables and grapes.
17. Note. You can pick any roasting veggies you like as the star of this dish is the spicy chicken....