Harissa and honey roast chicken recipe

Spicy, fragrant, and irresistible!

This spicy roast chicken is cooked gently in the oven for a couple of hours to release all the flavours. Throw a quick salad together, cook some couscous, and you’ll be able to spend some quality time with friends and family (or just by yourself!). Check your harissa paste’s heat level before using - some are extra fiery and you might need to adjust the quantity.

Harissa and honey roast chicken

Serves 6

Ingredients

1 whole chicken

2 brown onions

2 Tbsp harissa paste

2 Tbsp olive oil

1 Tbsp honey

½ tsp ground cumin

½ tsp smoked paprika

1 tsp garlic powder

1 tsp salt

½ tsp black pepper

1 lemon, quartered

3 garlic cloves, peeled but kept whole

Method

1. Preheat the oven to 160°C.
2. Slice the onions in third crosswise and place them at the bottom of an ovenproof casserole.
3. Whisk together the harissa, honey, oil, spices and seasoning. Spread the harissa mixture all over the chicken inside and out. Fill the cavity with garlic cloves and lemon quarters and secure the legs with kitchen twine.
4. Place the chicken on top of the onion and roast for 1 and ½ hours with the casserole lid on. Check the chicken and baste with the cooking juices every 30 minutes. Remove the lid and continue roasting to crisp up the skin.
5. After 2 hours, use a thermometer to check the internal temperature. You want the temperature at 76°C or slightly above. Put the chicken back in the oven for short bursts of time until you reach this temperature.
6. Remove from the oven and allow the chicken to rest for 20 minutes.

Note: Instant couscous is a great accompaniment to this dish. It’s easy to prepare while the chicken is cooking and will soak up all the fragrant juices from the chicken. Scatter a handful of toasted slivered almonds and some fresh parsley over the top before serving.