A flavorful roasted chicken dish paired with baby potatoes and a refreshing tzatziki sauce, perfect for meals throughout the week. It's seasoned with a spice rub and served with veggies, making it healthy and gluten-free.
1: Preheat oven to 425°F.
2: Combine harissa, sumac, paprika, 2 tsp salt, ¼ tsp black pepper, juice from ½ lemon, lemon zest, and ¼ cup olive oil in a small bowl to make the marinade.
3: Pat the chicken dry, season the cavity with salt, then stuff with half a red onion, the head of garlic, and ½ lemon.
4: Truss the legs and tuck the wing tips under the chicken.
5: Scatter potatoes and remaining onion in a baking dish, drizzle with 2 tbsp olive oil, and season with salt and pepper.
6: Place the chicken on top of the potatoes and brush with the marinade.
7: Roast for 1 to 1 ½ hours until the internal temperature reaches 160°F.
8: Let the chicken rest for 15 minutes before carving.
9: For tzatziki, combine coconut yogurt, grated cucumber, grated garlic, dill, lemon juice, and salt in a bowl, mix well, and drizzle with olive oil.
