Whole Roasted Harissa Chicken
This whole roasted harissa chicken is the perfect recipe to make for a busy week! This recipe is loaded with flavor and incredibly versatile. You can use the chicken in some many different ways, all of which are all so tasty!
For this whole roasted harissa chicken recipe, I used a four to five pound whole chicken. I spatchcocked it first and used the bones to make a homemade chicken broth. From there, I let the whole chicken marinate in olive oil, salt, pepper and fresh parsley for 48 hours before I dressed it in the harissa dressing and baked it. **Make sure to keep the chicken in an airtight container while it marinates in the refrigerator for 24-48 hours.**
The meat was fall off the bone tender, and the entire chicken was so juicy. The harissa dressing added so much flavor and was simply delicious.
I love using the Kartago Foods’ harissa paste in my chicken recipes. It’s smoky, slightly spicy and delicious. In fact, Kartago Foods is a family owned business, and has been working in the Mediterranean foods industry for over 200 years. Their products are always high-quality and so flavorful. If you’ve never tried Kartago harissa pasta before, it’s made from five simple ingredients. They include, chilis, garlic, salt, pepper and spices. It’s that simple! It almost reminds me of a chipotle flavor, but with much more depth.
Once the chicken is ready, you can enjoy the meat with a side of rice and veggies. You can also make pulled chicken tacos, or even use some of the meat for a delicious chicken chili recipe. There are so many ways to use this roasted chicken, so give this tasty recipe a try!
Whole Roasted Harissa Chicken
Harissa Dressing / Marinade
- 1 tablespoon harissa paste , Kartago Foods
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lemon juice, fresh squeezed
- Pinch salt
4-5 lb. whole chicken
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2-3 tablespoons fresh chopped parsley
- 5-6 springs fresh thyme
- baking tray
- mixing bowl
- Remove you chicken from the bag, rinse it, remove any giblets and pat it dry.
- Next, you’ll spatchcock your chicken or remove the spinal column. This allows the chicken to lay flat and cook more evenly in the oven.
- Massage the bird with salt, pepper, and fresh chopped parsley. I used kosher salt, but table salt is fine too. Also add in the fresh thyme.
- Next, you’ll drizzle the entire bird with a light coating of olive oil.
- Place the chicken in a covered, airtight container and marinate it for 24-48 hours in the refrigerator. If you opt for 48 hours, be sure to turn the bird over halfway through the marinating process.
- Preheat your oven to 350 degrees.
- While the oven is heating, allow the bird to sit at room temperature for at least 1 hour before cooking.
- In a small mixing bowl, combine the harissa paste, olive oil, lemon juice, salt, honey and Dijon mustard. Whisk until well combined.
- Line a baking tray with parchment paper.
- Place the bird breast side up on the tray.
- Brush both sides of the bird with the harissa marinade. Once well coated, place the chicken in the oven, breast side up and bake it for 1 hour 25 minutes for a 4lb. chicken. Larger chickens may take longer.
- Be sure to occasionally baste the bird with the excess marinade and pan juice.
- If the wings begin to get too dark, cover them with a small amount of foil. This will prevent them from browning too much.
- Remove from the oven, rest for 20-25 minutes before slicing.