Harissa Roasted Chicken

1: Combine ¼ cup harissa paste, sumac, lemon zest, juice of ½ lemon, salt and ¼ cup olive oil in a small bowl and whisk well into a thick marinade.

2: Pour the marinade over chicken legs, toss to coat evenly and refrigerate for at least 2 hours up to overnight.

3: Preheat oven to 350°F.

4: Heat 2 tbsp olive oil in a large skillet or braiser over medium heat.

5: Wipe off excess marinade to prevent it from burning then add chicken to your pan skin side down.

6: Allow chicken to cook undisturbed until skin releases easily from the pan and is deep brown in color, about 7-10 minutes.

7: Remove chicken from pan and set aside.

8: Add 1 tbsp harissa paste to the pan with chicken drippings and whisk well.

9: Add in garlic and sauté for 1-2 minutes then deglaze with bone broth, scraping the bottom of the pan to release anything that has stuck.

10: Add lemon slices to the bottom of your pan then place chicken legs on top.

11: Roast uncovered for 30 minutes until chicken is tender and internal temperature reaches 160°F.

12: Set chicken aside and strain broth through a fine mesh sieve.

13: Pour broth onto serving dish then add chicken and garnish with fresh dill and lemon zest or rind.