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Harissa Roast Chicken

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This harissa roast chicken features bold North African spices, citrus, and a touch of sweetness. It’s juicy, golden-roasted, and perfect for both family dinners and entertaining guests.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 4–6 servings
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: North African / Mediterranean

Ingredients

  • 1.5 kg whole chicken
  • 2 tablespoons harissa paste
  • 1 tablespoon pomegranate molasses or honey
  • 20 mL fresh lemon juice
  • 20 mL extra virgin olive oil
  • 1 teaspoon sea salt flakes
  • 1 teaspoon cumin seeds
  • 1/2 lemon, cut into two wedges

Instructions

  1. Preheat oven to 200°C (392°F). Line a roasting pan with parchment paper.
  2. Place chicken in pan and pat dry with paper towels.
  3. In a small bowl, whisk harissa paste, molasses or honey, lemon juice, olive oil, salt, and cumin seeds.
  4. Rub marinade all over chicken. Marinate for 1 hour or overnight if time allows.
  5. Tuck wings under, place lemon wedges in the cavity, and tie legs with kitchen twine.
  6. Roast for 10 minutes at 200°C, then reduce oven to 180°C (356°F) and roast for 1 hour 30 minutes, basting occasionally. Cover loosely with foil if browning too fast.
  7. Check for doneness at 74°C (165°F) internal temperature. Rest 10–15 minutes before carving.

Notes

  • For more heat, add extra harissa paste.
  • Substitute honey for molasses for a sweeter finish.
  • This marinade also works great with thighs or drumsticks.
  • Roast vegetables in the same pan during the final hour of cooking.

Nutrition

Find it online: https://savorymomskitchen.com/harissa-roast-chicken/