Harissa Roasted Chicken
Succulent whole chicken coated in spicy harissa paste and roasted until golden and crispy. Serve with roasted vegetables and tahini yogurt sauce for an authentic Mediterranean feast.
- Total time
- 60 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 4-5 lb whole chicken
- 4 tbsp harissa paste
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 4 cloves garlic cloves, minced
- 1.5 tsp kosher salt
- ½ tsp black pepper
- ½ tsp cumin
- 1 cup plain Greek yogurt
- 3 tbsp tahini
- 2 tbsp lemon juice
- ¼ cup fresh cilantro, chopped
- ½ medium red onion, thinly sliced
Instructions
- 1
Pat the chicken dry inside and out with paper towels. Tuck wing tips under the body.
- 2
In a small bowl, whisk together harissa paste, olive oil, lemon juice, minced garlic, salt, pepper, and cumin until smooth.
- 3
Rub the harissa mixture all over the chicken, including under the skin and inside the cavity.
- 4
Let the chicken sit at room temperature for 20 minutes while you preheat the oven.
- 5
Preheat oven to 425°F (220°C). Place the chicken breast-side up in a roasting pan.
- 6
Roast for 50-55 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- 7
Tent with foil if the skin darkens too quickly. The skin should be deep golden brown.
- 8
While the chicken rests, whisk together Greek yogurt, tahini, lemon juice, and a pinch of salt for the sauce.
- 9
Let the chicken rest for 10 minutes before carving.
- 10
Serve with tahini yogurt sauce, fresh cilantro, and red onion slices on the side.
Tools you’ll need
- roasting pan
- meat thermometer
- small mixing bowl
- whisk
- paper towels
- foil
- carving knife
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