Roast chicken is one of those timeless meals that always feels like comfort food. This honeyed harissa version takes the classic dish and infuses it with bold, smoky spice and just a touch of sweetness. The result is a chicken that’s tender, juicy, and bursting with flavor, all while making the house smell irresistible as it roasts.

Why You’ll Love This Recipe

I love this recipe because it transforms a simple roast chicken into something truly special without adding much extra effort. The harissa gives it a spicy kick, the honey balances it with sweetness, and the garlic and lemon stuffed inside bring a subtle brightness. I like that it’s a “set it and forget it” type of dish—once it’s in the oven, I don’t have to fuss over it much. Plus, the leftovers are fantastic for meal prep, sandwiches, or salads.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (5-lb) whole chicken, giblets removed

• 3 tablespoons red harissa paste

• 2 tablespoons olive oil

• 1 tablespoon honey

• ½ teaspoon ground cumin

• ½ teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 lemon, quartered

• 3 whole garlic cloves, peeled

• Fresh thyme, for garnish (optional)

Directions

1. Preheat the oven to 300°F and place the chicken in a baking dish. Season the chicken inside and out with some salt.

2. In a small bowl, whisk together harissa paste, olive oil, honey, cumin, paprika, garlic powder, salt, and pepper.

3. Rub the harissa mixture all over the chicken, including inside the cavity. Stuff the cavity with lemon wedges and garlic cloves. Tie the legs with kitchen twine.

4. Roast the chicken for 1 hour. Baste with pan juices.

5. Roast for another hour, basting again. Check the internal temperature—it should read 165°F at the thickest part. Continue roasting in 15-minute intervals if needed.

6. Let the chicken rest for 20 minutes before slicing. Garnish with thyme if desired.

Servings and timing

This recipe serves 4–6 people.

• Prep time: 10 minutes

• Cook time: 2 hours 20 minutes

• Total time: 2 hours 30 minutes

Variations

I sometimes swap the lemon for an orange to give the chicken a sweeter, citrusy note. Another variation I like is adding fresh herbs—such as rosemary or oregano—directly into the harissa paste for an herby twist. If I want extra smokiness, I use hot smoked paprika. For a weeknight shortcut, I occasionally rub the harissa mixture on bone-in chicken thighs and roast them for a quicker version of this recipe.

Storage/Reheating

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. To reheat, I usually place the chicken in a covered dish in a 325°F oven until warmed through. For quicker reheating, the microwave works, but I prefer the oven to keep the skin from turning soggy. Cooked chicken can also be shredded and frozen for up to 3 months, which makes it easy to use in soups, grain bowls, or wraps later.

FAQs

How spicy is this chicken?

The spiciness depends on the brand of harissa you use. Some are milder, while others pack a punch. I find the honey balances the heat nicely.

Can I use chicken pieces instead of a whole chicken?

Yes, I often use bone-in thighs or drumsticks when I want a quicker meal. The cooking time will be shorter—about 40–50 minutes depending on the size.

Do I need to baste the chicken?

Basting isn’t absolutely necessary, but I like doing it because it keeps the skin glossy and flavorful while ensuring the meat stays extra juicy.

What can I serve with this chicken?

I like pairing it with roasted vegetables such as sweet potatoes, carrots, or Brussels sprouts. A simple green salad also makes a fresh side.

Can I prepare the chicken in advance?

Yes, I often rub the chicken with the harissa mixture a few hours ahead (or even overnight) and keep it in the fridge. It lets the flavors really soak into the meat before roasting.

Conclusion

This honeyed harissa roast chicken is one of my favorite ways to make a comforting meal that feels both simple and special. I love that it brings together sweet, smoky, and spicy notes in every bite, all while being incredibly easy to prepare. Whether I’m making it for a Sunday dinner or meal prepping for the week, it never disappoints.