Roasted Spatchcock Chicken with Harissa Herb Yogurt and Citrus
Ingredients
- For the herb yogurt
- 1 bunch cilantro, leaves roughly chopped and stems minced to yield about 2 loosely packed cups
- 2 tablespoons olive oil
- 2 small cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 cups full-fat Greek yogurt
- For the roast chicken
- 1 cup herb yogurt
- 2 cloves garlic, grated or minced
- 4 tablespoons olive oil, divided
- Kosher salt
- 2 teaspoons garam masala
- 3 tablespoons harissa paste
- 1 (3 1/2 to 4 1/2 pound) whole chicken
- 1 pound small Yukon Gold potatoes, halved lengthwise
- 1 lemon
- 1 orange
Instructions
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