Roasted Chicken with Harissa and Bulgur
By America's Test KitchenPublished on August 27, 2020
Time
45 minutes
Yield
Serves 4
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed1 ½ teaspoons table salt, divided¾ teaspoon pepper, divided1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided3 cups cooked bulgur 1 English cucumber, chopped1 cup jarred roasted red peppers, rinsed, patted dry, and chopped2 tablespoons chopped fresh dill 1 teaspoon grated lemon zest plus 3 tablespoons juice1 small garlic clove, minced3 tablespoons harissa paste
Before You Begin
For a simple sauce to accompany the chicken, season Greek yogurt with salt and pepper.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 teaspoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned on skin side, 6 to 8 minutes. Flip chicken; transfer skillet to oven; and roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 15 to 20 minutes.
- Meanwhile, toss bulgur, cucumber, red peppers, dill, lemon zest and juice, garlic, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and remaining 2 tablespoons oil together in large bowl. Season with salt and pepper to taste; set aside.
- Transfer chicken to platter, reserving juices in skillet. Whisk harissa with 3 tablespoons reserved juices in bowl. Brush harissa mixture onto chicken, tent with foil, and let rest for 5 minutes. Serve chicken with bulgur salad.
Time
45 minutesYield
Serves 4Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
1 ½ teaspoons table salt, divided
¾ teaspoon pepper, divided
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
3 cups cooked bulgur
1 English cucumber, chopped
1 cup jarred roasted red peppers, rinsed, patted dry, and chopped
2 tablespoons chopped fresh dill
1 teaspoon grated lemon zest plus 3 tablespoons juice
1 small garlic clove, minced
3 tablespoons harissa paste
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
1 ½ teaspoons table salt, divided
¾ teaspoon pepper, divided
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
3 cups cooked bulgur
1 English cucumber, chopped
1 cup jarred roasted red peppers, rinsed, patted dry, and chopped
2 tablespoons chopped fresh dill
1 teaspoon grated lemon zest plus 3 tablespoons juice
1 small garlic clove, minced
3 tablespoons harissa paste
Ingredients
3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
1 ½ teaspoons table salt, divided
¾ teaspoon pepper, divided
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
3 cups cooked bulgur
1 English cucumber, chopped
1 cup jarred roasted red peppers, rinsed, patted dry, and chopped
2 tablespoons chopped fresh dill
1 teaspoon grated lemon zest plus 3 tablespoons juice
1 small garlic clove, minced
3 tablespoons harissa paste
Why This Recipe Works
We paired quick-cooking bone-in chicken pieces with a robust bulgur salad to create an easy and satisfying dinner.
Before You Begin
For a simple sauce to accompany the chicken, season Greek yogurt with salt and pepper.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 teaspoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned on skin side, 6 to 8 minutes. Flip chicken; transfer skillet to oven; and roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees, 15 to 20 minutes.
- Meanwhile, toss bulgur, cucumber, red peppers, dill, lemon zest and juice, garlic, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and remaining 2 tablespoons oil together in large bowl. Season with salt and pepper to taste; set aside.
- Transfer chicken to platter, reserving juices in skillet. Whisk harissa with 3 tablespoons reserved juices in bowl. Brush harissa mixture onto chicken, tent with foil, and let rest for 5 minutes. Serve chicken with bulgur salad.
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