Harissa-Rubbed Roast Chicken is a vibrant, aromatic take on the classic Sunday roast, drawing its soul from the bold flavors of the Maghreb. The center of this dish is a high-quality whole chicken, massaged with a deep-red paste of roasted peppers, Baklouti chilies, garlic, and a blend of caraway, cumin, and coriander seeds. As it roasts, the harissa sugars caramelize into a smoky, piquant crust that protects the succulent meat beneath. The addition of lemons and olives to the pan creates a built-in sauce of rendered chicken fat, citrus juice, and briny oils, turning a simple bird into a fiery, North African-inspired masterpiece.

• Prep time: 15 minutes (plus optional marinating)

• Cook time: 1 hour 15 minutes

• Servings: 4 people

Ingredients List

The Chicken:

• 1 Whole chicken (approx. 1.5kg–1.8kg)

• 2 tbsp Olive oil

• Salt and black pepper to taste

The Harissa Rub:

• 3 tbsp Harissa paste (rose harissa for a floral note)

• 3 cloves Garlic, minced

• 1 tsp Smoked paprika

• 1 tbsp Honey (to help caramelization)

The Pan Aromatics:

• 2 Lemons, halved or quartered

• 1 cup Castelvetrano or Kalamata olives

• 1 large Red onion, cut into thick wedges

• Fresh cilantro or mint for garnish

Step-by-Step Instructions

1. Prep the Bird: Preheat your oven to 200°C (400°F). Pat the chicken bone-dry with paper towels—this is the secret to a crispy skin.

2. Make the Paste: In a small bowl, whisk together the harissa paste, minced garlic, olive oil, honey, and smoked paprika.

3. The Massage: Season the cavity of the chicken with salt and pepper. Rub the harissa mixture generously all over the skin and, if possible, gently loosen the skin over the breast to rub some paste directly onto the meat.

4. Arrange the Pan: Place the chicken in a large roasting pan or a heavy cast-iron skillet. Surround it with the lemon quarters, onion wedges, and olives. Toss the vegetables in a little olive oil and salt.

5. Roast: Place in the oven. Roast for 1 hour to 1 hour 15 minutes.

6. The Baste: Halfway through, use a spoon to drizzle some of the red pan juices back over the chicken. This intensifies the color and flavor.

7. Rest: The chicken is done when the internal temperature reaches 74°C (165°F). Remove from the oven and let it rest for 15 minutes. This allows the juices to redistribute, ensuring every slice is moist.

8. Serve: Squeeze the charred lemons over the carved meat to release their sweet, smoky juice. Garnish with fresh herbs.

Pro-Tips

• Dry Brining: If you have time, salt the chicken 24 hours in advance and leave it uncovered in the fridge. This results in the crispiest possible skin once the harissa is applied.

• Control the Heat: Harissa brands vary wildly in spice levels. Taste your paste first; if it's too hot, mellow it out with an extra tablespoon of olive oil or a squeeze of honey.

• The Pan Sauce: Don't waste the liquid at the bottom of the pan! It's liquid gold. Serve it in a small bowl on the side for dipping crusty bread or pouring over couscous.