1 1/2 Tbsp Toasted and ground cumin seeds
1 tsp Ground Mustard Seeds
1 tsp Ground Coriander Seeds
1 tsp chopped Thyme
1/2 cup chopped Fresh Cilantro
1/2 cup chopped Arugula
1/4 cup chopped flat leaf Parsley
1/4 cup chopped chives
2 Minced Garlic Cloves
2-3 Serrano chili’s seeded and chopped or (leave in a few seeds for more spice)
1/2 Lemon juiced with 1/2 tsp zest
1/4 cup chopped Green Olives such as Castelvetrano (optional)
1/2 cup olive oil add more if needed
Salt and pepper to taste



1. Add all ingredients to a food processor or blender and purée until smooth for or desired consistency.

2. Store in a sealed glass jar or container and set aside for preparation of chicken.


5-6 lbs whole chicken for roasting giblets removed (preferably organic)
1 1/2 tsp sea salt
1 tsp black pepper
1 tsp olive oil
2 Tbsp Green Harissa


1. Butterfly the chicken: remove the chicken giblets. Gently pack the chicken dry with paper towel. Place the whole chicken breast side down over large cutting board. Using a pair of kitchen shears to cut down each side of the backbone from the cavity up to the neck. Make a shallow incision cut in the cartilage of the back of the breastbone and use your hands to gently press both sides down to flatten the chicken.

2. Season the chicken: place Green Harissa in a small bowl. Flipped the chicken (skin side up) Using your fingers gently separate the skin from the meat to create small pockets. Be careful not to tear the skin. Tuck wings of the chicken behind the breast.

3. Gently spoon the Green Harissa under the skin and use your hands to gently spread the mixture throughout the chicken. Using the rest of the green Harissa rub the outer skin and the back of the chicken. Marinate the chicken overnight if desired. (Drizzle a little extra olive oil on chicken and season with salt and pepper before roasting)

4. Preheat oven to 425°F (regular oven) or 400°F (convection oven). Please the chicken skin side up on top of a wire rack over A large pan, lined with parchment paper. Bake for 30 minutes. Rotate the sheet pan and loosely covered the wings and any other spots that are getting Bruyne to quickly with aluminum foil so they don’t get burned.

5. Bake chicken for an additional 20 minutes or until the breast meat reaches 145°F and the thigh meat reaches 165°F. Remove chicken from oven and let it rest for 10 minutes before carving.