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Make the most of your roast

Harissa roast chicken

Make a family occasion that little bit more memorable by whipping up this delicious roast dish with an exotic twist.

4SERVES
15MIN PREP
140MIN COOK

INGREDIENTS

  • 2kg Family Roast chicken
  • 13 cup olive oil
  • 14 cup harissa paste
  • 1 clove garlic, crushed
  • 2 cups Greek-style natural yoghurt
  • 1 green onion, finely chopped
  • 2 tablespoons tahini paste
  • 2 tablespoons lemon juice
  • 2 tablespoons warm water
  • 2 tablespoons chopped coriander
  • Lemon wedges, to serve
COPY TO CLIPBOARD

METHOD

  1. Preheat oven to 200°C/180°C fan forced. Tie drumsticks together with kitchen string. Place chicken in a large baking dish.
  2. Combine oil, harissa paste and garlic in a bowl. Brush harissa mixture over the chicken. Cover loosely with foil and roast for 1 hour and 30 minutes.
  3. Remove foil. Bake chicken for a further 45 minutes, brushing occasionally with remaining harissa mixture, or until golden brown and cooked through (juices run clear when tested with a skewer).
  4. Remove chicken from oven and rest for 5 minutes.
  5. Whisk yoghurt, onion, tahini paste, lemon juice, the water and coriander in a bowl. Season with salt.
  6. Serve chicken with tahini yoghurt and lemon wedges.
  • 2kg Family Roast chicken
  • 13 cup olive oil
  • 14 cup harissa paste
  • 1 clove garlic, crushed
  • 2 cups Greek-style natural yoghurt
  • 1 green onion, finely chopped
  • 2 tablespoons tahini paste
  • 2 tablespoons lemon juice
  • 2 tablespoons warm water
  • 2 tablespoons chopped coriander
  • Lemon wedges, to serve
COPY TO CLIPBOARD
  1. Preheat oven to 200°C/180°C fan forced. Tie drumsticks together with kitchen string. Place chicken in a large baking dish.
  2. Combine oil, harissa paste and garlic in a bowl. Brush harissa mixture over the chicken. Cover loosely with foil and roast for 1 hour and 30 minutes.
  3. Remove foil. Bake chicken for a further 45 minutes, brushing occasionally with remaining harissa mixture, or until golden brown and cooked through (juices run clear when tested with a skewer).
  4. Remove chicken from oven and rest for 5 minutes.
  5. Whisk yoghurt, onion, tahini paste, lemon juice, the water and coriander in a bowl. Season with salt.
  6. Serve chicken with tahini yoghurt and lemon wedges.

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