How to make Angela Hartnett’s recipe for roasted rose harissa chicken, flatbreads and a green salad

Watch the Murano chef-patron cook up the ‘perfect sharing dish’ to serve family-style - with top tips for a Michelin-worthy roast
Paid for by Belazu
Prep 30 minm plus 15 min to rest the dough
Cook 90 min
Serves 4-6
For the chicken
2 garlic cloves, peeled
1 lemon, zested
1/2 sprig of rosemary, leaves chopped
150g butter. softened
3 tbsp Belazu Rose Harissa Paste
1.5-2kg whole free-range chicken, at room temperature
2 sticks of celery, roughly chopped
2 small onions, each cut into 8
Belazu Early Harvest Extra Virgin Olive Oil
330g jar Belazu Balsamic Semi-Dried Tomatoes
300g artichokes in oil (drained)
For the flatbreads
200g flour
tsp of salt
100ml warm water
2 tbsp Belazu Early Harvest Extra Virgin Olive Oil, plus a little extra for cooking
For the green salad
1 baby gem lettuce, leaves torn and washed
Handful of rocket
Handful of watercress
1 white chicory, quartered and root removed
Mixed herbs - mint, tarragon, parsley
1 radicchio, quartered and root removed
For the vinaigrette
100ml Belazu Early Harvest Extra Virgin Olive Oil
20ml Belazu Red Wine Vinegar
tsp dijon mustard
Small clove of garlic, peeled and grated
Heat the oven to 190C/fan 170C/gas 5. Using a pestle and mortar, crush the garlic, lemon zest and rosemary with a good pinch of sea salt. Scrape into a bowl and add the softened butter and rose harissa, mixing to form a paste. Spread this generously all over the chicken. Chop the zested lemon into pieces and place in the cavity.
Take a large dish, big enough to hold the chicken, and put in the celery and onion, a glug of olive oil and a couple of tablespoons of water. Place the chicken on top and put the dish in the oven. It'll need about 90 minutes of roasting time.
Once the chicken is in the oven, make your flatbreads. Tip the flour and salt into a large bowl and add the water, a little at a time, mixing it in with your hand. Add the oil, then knead the dough. Leave to rest.
After the chicken has been roasting for about an hour, take it out of the oven and add the artichokes and semi-dried tomatoes to the juices in the dish. Put back into the oven for another 30 minutes.
Now make the vinaigrette for the salad by beating all the ingredients together in a jug. Put the salad leaves in a bowl and pour over the dressing, mixing well with your hands. Strip the mint and tarragon leaves from their stems, chop the parsley, and add to the salad bowl.
Once your flatbread dough has rested, divide it into four balls and roll flat on a lightly floured surface. Add a touch of oil to a frying pan and cook your flatbreads on both sides until golden brown and cooked through.
Finally, remove your chicken from the oven and check it is ready by piercing the thigh with a skewer to make sure the juices run clear.
Allow it to rest before cutting it into pieces and piling on to a platter. Serve with flatbreads on the side and the green salad.
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[@seniorslaphead8336]

Angela seems a bit happier with Belazu than Marco was with Knorr 😆

[@mieldor76]

Love Ang!!!!! #DISH #WaitRose

[@janeopie2831]

Please come to Australia for a tour plzzzzzzz, you can bring Nick too ❤