Whole Roasted Harissa Chicken
This whole roasted harissa chicken recipe is easy to make and absolutely delicious. The chicken is juicy and tender with a light smoky flavor. Enjoy this chicken as meal prep through the week or as a holiday meal. Either way, you’re going to love this flavorful meal.
How to Spatchcock Chicken
When prepping the chicken, you will want to remove it from the bag and rinse it under cold water. Be sure to remove any giblets and pat the entire bird dry.
Next, using poultry scissors, remove the spinal column. Simply cut from the tail to the neck on the ride side of the spine. Then repeat for the left side of the spine. Once both cuts have been made you should be able to easily remove the spinal column. Save the spine and use it to make homemade chicken broth.
Why Spatchcock Chicken?
Spatchcocking is a cooking method by which you remove the spinal column of the bird. This method allows the bird to lay flat, resulting in faster cooking times. It also allows the chicken to cook more evenly in the oven. Another reason to spatchcock a bird is to get easier access to the inside cavity. You can season the entire bird more easily, resulting in a more flavorful roasted chicken.
About this Whole Roasted Harissa Chicken Recipe
Once you’ve spatchcocked the bird, you’ll season the entire bird with salt, pepper, parsley and fresh thyme. Be sure to remove the stems from the thyme. Next, place the bird in a container that can be sealed. Drizzle the bird with the harissa marinade. Cover and refrigerate for 24-48 hours before baking. Should you decide to marinate the chicken for 48 hours, please be sure to flip the chicken over half-way through.
Remove the chicken from the refrigerator and let it rest for one hour at room temperature. Place the marinated chicken breast side up on baking tray that’s been lined with parchment paper. Be sure to drizzle the bird with any excess harissa marinade from the container. Roast the chicken at 350 degrees for 1 hour 25 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Be sure to occasionally baste the bird in the pan juices. If you’re roasting a larger bird, you will need to adjust the cooking time accordingly. Click here to see food safety and roasting guidelines from the FDA.
Be sure to let the harissa roasted chicken rest for at least 25-30 minutes before slicing. This resting period allows the moisture to lock into the meat and will keep the chicken extra juicy. Top with extra fresh chopped parsley. This recipe serves four people. Please see below for the nutritional information.
Store any leftover chicken in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through. Looking for more whole roasted chicken recipes? Try my easy whole roasted chicken. It’s loaded with flavor and fresh herbs.
Whole Roasted Harissa Chicken
- 4 lb. whole chicken
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup parsley, chopped
- 4-5 sprigs fresh thyme , remove stems
- 1 tablespoon harissa paste , Kartago Foods
- 2 tablespoon s olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- 1 tablespoon lemon juice, fresh squeezed
- ¼ teaspoon salt
- baking tray
- mixing bowl
- Remove you chicken from the bag, rinse it under cold water, remove any giblets and pat it dry.
- Next, spatchcock your chicken. See above for instructions.
- Massage the bird with salt, pepper, thyme and fresh chopped parsley. I used kosher salt, but table salt is fine too.
- Place the chicken in a covered, airtight container and drizzle the harissa marinade all over it. Store it covered in the refrigerator for 24-48 hours. 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.
- Place the bird breast side up a baking tray that been lined with parchment paper.
- Bake the chicken for 1 hour 25 minutes for a 4lb. chicken. Larger chickens may take longer.
- Be sure to occasionally baste the bird with the 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 25-30 minutes before slicing.