Home Recipes Products Menu
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
SAVE TO MY FAVOURITES COPY LINK PRINT

INGREDIENTS

  • 2kg Family Roast chicken
  • 1⁄3 cup olive oil
  • 1⁄4 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
  • 1⁄3 cup olive oil
  • 1⁄4 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.

You might also like…

Make the most of your roast

Roast chicken with lemon & oregano

30 min prep
155 min cook
Make the most of your roast

Lemon butter chicken

20 min prep
135 min cook
Make the most of your roast

Tandoori Marinated Split Chicken

+40 min prep
40 min cook
Make the most of your roast

Pesto Marinated Split Chicken

+40 min prep
40 min cook
Make the most of your roast

Roast chicken with preserved lemon

15 min prep
80 min cook
Discover more recipes
Recipe saved to My Favourites
Link copied to clipboard
Copied to clipboard