Name: Roast Chicken with Harissa and Schmaltz
Yield: 4 Servings
Ingredients: 3 garlic cloves, smashed, peeled; ⅓ cup sugar; ¼ cup coriander seeds; 1 cup kosher salt, plus more; 1 4–4½-pound chicken, halved, backbone removed; 1 cup Three-Chile Harissa; ¼ cup schmaltz (chicken fat) or olive oil

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Peden + Munk

The real magic in this roast chicken recipe is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

Recipe notes