Moroccan Roast Chicken

I'm not entirely sure why this is "Moroccan" roast chicken - I suppose because of the spices, they seem to have a North African vibe.  This was a hit with the family and a favorite of mine, it's an easy one pot meal, which can be prepared in advance and requires no special fiddling around - or skill of course!

1, 4-6lb chicken, cut into pieces, skin on, bone in.

4 lemons, quartered

2 onions, peeled and quartered

2, 15 oz cans chickpeas, drained

2 red peppers, cut into thick strips, seeds removed

1/2 bottle of white wine

Fresh parsley

For the spice rub.

1-2 tablespoons olive oil

1 tablespoon harissa spice

1 tablespoon cumin

2 teaspoon coriander

Zest of a lemon

Salt and pepper

Heat the oven to 425F

Make spice rub.  Pour the olive oil into a small bowl.  Add the Harissa Spice, cumin, minced parsley, salt and pepper, lemon zest and coriander.  Rub this liberally over the chicken skin.

If you are organized and have time, marinate this for an hour or so.

Place the chicken in a roasting pan, add the chick peas, onions, red pepper, parsley, olives and lemons.

Pour over the white wine.  Place in the oven and roast for about 45 minutes to an hour and and chicken is beautifully golden.

Remove from the oven, transfer to a serving platter, squeeze the juice from the roasted lemons over the chicken.  

Cover and let the chicken rest for at least 10 minutes.

Sprinkle with more fresh parsley and serve.

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