Prep Time: 15 min. • Cook Time: 45 min.
Preheat oven to 450°F. Peel the carrots and cut in half lengthwise and place on the bottom of a roasting pan. Using a vegetable peeler, remove the peel for the orange in long strips, add to the carrots. Squeeze the juice from half a lemon over the carrots. Add a ¼ teaspoon kosher salt and toss all together.
Rinse chicken, and pat dry. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, and remove backbone. (Discard or reserve for stock.) Turn chicken breast side up, and open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it cracks.
Rub the chicken with ¼ teaspoon salt and the harissa sauce. Place chicken skin side up on top of the carrots. Tuck wing tips under chicken so they don't burn.
Place in oven and let roast until cooked through, 165°F internal temperature, about 45 minutes. Reduce the oven temperature if the chicken starts browning too much. Remove the chicken from the oven and let rest at room temperature for 10 minutes.
While the chicken is resting, pick the mint and cilantro leaves from their stems and rough chop the almonds. Toss the almonds, cilantro and mint leaves in a bowl. Squeeze over the juice of half a lemon, add 2 teaspoons olive oil and a pinch of salt and toss.
Serve the chicken with the roasted carrots, herb salad and any juices from the bottom of the roast chicken pan.
Approximate Nutritional Information (Per serving):
Calories 520, Fat 30g, Sat Fat 6g, Trans Fat 0g, Cholesterol 120mg, Sodium 710mg, Total Carbohydrate 21g, Fiber 8g, Sugars 8g, Protein 42g
Dietitian Pick, Diabetes Appropriate
ALLERGEN INFORMATION: Peanut-Free, Egg-Free, Soy-Free, Dairy-Free