This head-turning take on roast chicken gets a kick of flavor from harissa, and is topped with dried edible rose petals.
Whisk together kefir, lemon juice, 3 tablespoons harissa paste, 1 1/2 tablespoons salt, thyme leaves, grated garlic, and 2 teaspoons pepper. Place chicken quarters in a large ziplock plastic bag. Pour kefir mixture over chicken, and seal bag. Refrigerate at least 8 hours or up to 24 hours, turning bag occasionally.Preheat oven to 375°F with oven rack in upper third of oven. Let chicken stand at room temperature 30 minutes.
Roast chicken in preheated oven until a meat thermometer inserted in thickest portion registers 140°F, 30 to 35 minutes. Turn broiler to high. Baste chicken with pan juices, and sprinkle chicken with rose-harissa spice blend. Broil, basting chicken with pan juices every 2 to 3 minutes, until thermometer registers 165°F, 8 to 10 minutes.Transfer chicken to a channeled cutting board; let rest 10 minutes.
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