Juicy Harissa Roasted Chicken Recipe Is Perfectly Spiced by Donna John


Juicy Harissa Roasted Chicken Recipe Is Perfectly Spiced

Roasted chicken is one of my go-to recipes. Most times I go simple, like with my three-ingredient roasted chicken or butter baked chicken, but sometimes spice is what I need in my life. This harissa baked chicken recipe is what to make for dinner to spice up your life.

The roasted chicken may be colorful, but it's not overly spicy – it's just right. And it has a short ingredient list and easy prep. For this baked chicken recipe you'll need a whole chicken, harissa paste, olive oil, honey, cumin, smoked paprika, garlic powder, a lemon and fresh garlic. The chicken is coated with the ingredients and baked in the oven until beautifully colored, juicy, tender and cooked through (165 degrees F internal temperature).

You can add some vegetables around the chicken when baking. I added chunks of carrot, which soaked up the flavorful pan drippings and tasted amazing. Serve this chicken dinner with your favorite side dishes.

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Cuisine: Tunisian / American
Prep Time: 10 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 55 minutes to 70 minutes
Servings: 4

Ingredients

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Recipe Notes

  • Use whatever harissa paste you like. The brand could affect the heat level of this dish.
  • If the chicken starts getting too browned before it's done cooking, cover it with aluminum foil.
  • The chicken is done at 165 degrees F internal temperature.

Here's how to make it: 

  1. Combine the harissa paste, olive oil, honey, cumin, smoked paprika and garlic powder in a bowl.
  2. Put the chicken into a baking pan and sprinkle both sides with salt and pepper. Stuff the lemon and garlic cloves inside the cavity.
  3. Cover the chicken with the harissa mixture.
  4. Bake in a preheated 325-degree F oven for about 45 minutes to 1 hour, or until chicken is cooked through.

Nutrition Facts Per Serving

Calories: 637

Total Fat: 20.8g

Saturated Fat: 4.1g

Cholesterol: 97mg

Sodium: 140mg

Total Carbohydrate: 80.1g

Dietary Fiber: 8.9g

Total Sugars: 34.2g

Protein: 43.4g

Vitamin D: 0mcg

Calcium: 345mg

Iron: 15mg

Potassium: 1245mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
I'm with you on roasting a whole chicken, Donna John . In fact, that's what I'm making for dinner tonight. Wish I had harissa so I could try this recipe. Instead, I'm making this one (and will make yours next time!): food: Succulent Roasted Whole Chicken Recipe: A Lemon Herb Baked Chicken Recipe That’s Tender & Juicy
Tribe
Love the idea of adding vegetables while the chicken is roasting...
DAC Developments
What a delicious Recipe 😋
wasserwoman
I enjoyed it and definitely will prepare again with a little tweaking, perhaps adding a little more honey to tame the harissa. I knew better than to cook at your time and temp but did it anyway, and wound up raising the temp after an hour and cooking a while longer. Next time, I will probably do as I do other whole chickens at either 400 or 425... 40 minutes breast side down and then flipping it and doing another half hour so the other side also gets roasted. Timing depends on the size of the bird, but 325 is just too low...

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