Whole Roasted Harissa Chicken
Prep Time: 1 day d
Cook Time: 1 hour hr
Total Time: 1 day d 1 hour hr
This whole roasted harissa chicken recipe is easy to make and absolutely delicious. The chicken is juicy and tender with a light smoky flavor.
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.
Serving: 1serving, Calories: 1078kcal, Carbohydrates: 10g, Protein: 85g, Fat: 75g, Saturated Fat: 21g, Polyunsaturated Fat: 15g, Monounsaturated Fat: 33g, Trans Fat: 1g, Cholesterol: 340mg, Sodium: 821mg, Potassium: 913mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1026IU, Vitamin C: 16mg, Calcium: 63mg, Iron: 5mg
Course: Main Course
Cuisine: American
Calories: 1078