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Close up of Harissa roast chicken.
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5 from 1 vote

Harissa Roast Chicken

If you're looking to change things up with your next roast chicken then you need to make this Harissa Roast Chicken. It has a slightly spicy, sticky and sweet glaze, and is so delicious you'll have everyone asking for the recipe!
Prep Time10 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 50 minutes
Course: Main Course, Mains
Cuisine: Middle Eastern
Diet: Diabetic, Gluten Free, Low Calorie
Keyword: chilli, harissa, harissa paste, roasted chicken
Servings: 4
Calories: 451kcal
Author: Sarah Bell

Equipment

Ingredients

  • 2 tablespoons harissa paste
  • 1 tablespoon pomegranate molasses or honey
  • 20 mL lemon juice
  • 20 mL extra virgin olive oil
  • 1 teaspoon sea salt flakes
  • 1 teaspoon cumin seeds
  • 1.5 kg whole chicken
  • 1/2 lemon cut into two wedges

Instructions

  • Preheat the oven to 200°C/392°F conventional. Line a large roasting pan or baking dish with parchment paper.
  • Place the whole chicken into the roasting pan or baking dish and pat dry with paper towel.
  • In a small bowl, whisk together the harissa paste, pomegranate molasses, lemon juice, olive oil, sea salt flakes and cumin seeds. Pour onto the chicken and rub all over the skin.
  • Place the chicken breast side up and tuck the wings underneath. Insert the lemon wedges in the cavity. Tie the legs together with kitchen string.
  • Place the chicken into the oven on a lower shelf and roast for 10 minutes. Turn the temperature down to 180°C/356°F conventional and roast for another 1 hour 30 minutes, until the juices run clear when a skewer is pierced between the thigh and breast. The top of the chicken should be golden brown, but if starting to brown too much, place a sheet of foil loosely over the top.
  • Set aside to rest for 15 minutes before slicing.

Notes

Nutrition facts are an estimate only. 

Timing tip

My general rule of thumb for cooking a whole chicken is to first cook for 10 minutes at 200°C/392°F conventional then for approximately 25 minutes per 500 grams at 180°C/356°F conventional. Adjust the cooking times of this recipe to suit the size of your chicken. To test if the chicken is cooked through, insert a skewer into the area between the leg and the thigh and then remove. If the liquid that runs out is clear, the chicken is cooked. If there is any blood, return the chicken to the oven for another 10 minutes and then test again. Alternatively, the chicken is cooked when the internal temperature reaches 74°C/165°F.

Nutrition

Calories: 451kcal | Carbohydrates: 6g | Protein: 34g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 809mg | Potassium: 401mg | Fiber: 1g | Sugar: 3g | Vitamin A: 313IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 2mg