Brothy Harissa Roasted Chicken (gf / Df) ✨ I Love a Brothy B

• total time: 2 hours 40 minutes

Ingredients

4 whole chicken legs

¼ cup plus 1 tbsp harissa paste, divided

1 tsp sumac

1 lemon, zested

½ lemon, juiced

1 lemon sliced

2 tsp salt

¼ cup plus 2 tbsp olive oil, divided

10 cloves garlic, whole and smashed

2 cups chicken bone broth

Fresh dill and lemon zest, for garnish

Directions

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

Preheat oven to 350°F. Heat 2 tbsp olive oil in a large skillet or braiser over medium heat. Wipe off excess marinade to prevent it from burning then add chicken to your pan skin side down. Allow chicken to cook undisturbed until skin releases easily from the pan and is deep brown in color, about 7-10 minutes. Remove chicken from pan and set aside.

Add 1 tbsp harissa paste to the pan with chicken drippings and whisk well. Add in garlic and saute for 1-2 minutes then deglaze with bone broth, scraping the bottom of the pan to release anything that has stuck.

Add lemon slices to the bottom of your pan then place chicken legs on top. Roast uncovered for 30 minutes until chicken is tender and internal temperature reaches 160°F.

Set chicken aside and strain broth through a fine mesh sieve. Pour broth onto serving dish then add chicken and garnish with fresh dill and lemon zest or rind.