Spicy Harissa Roasted Chicken And Potatoes

Spicy Harissa Roasted Chicken And Potatoes


  • For the chicken marinade:

    1 whole chicken, around 3 pounds, split in half, backbone removed.

  • 4 minced garlic cloves

  • 2 tbsp harissa paste

  • 1 tbsp honey

  • 2 tsp Arabic 7 spice mix

  • 1 tsp smoked paprika

  • 1 tbsp sumac

  • 2 tsp sea salt

  • 1/2 tsp pepper

  • 1/4 cup lemon juice

  • 2 tbsp olive oil

  • Potatoes and Veggies:
  • 1 sweet bell pepper, chopped

  • 1 large onion, chopped into large chunks

  • 2 pounds potatoes, peeled and wedged

  • 2 cups cherry tomatoes

  • 1 tsp sea salt

  • 1/4 tsp pepper

  • 2 tbsp olive oil


  • Whisk marinade ingredients together. Pour over chicken in a bowl or ziplock and marinade for a couple of hours or overnight.
  • In a large roasting pan, add the pepper, onion potatoes cherry tomatoes, salt, pepper and olive oil. Mix well until everything is coated.
  • Place the chicken halves on top of the vegetables, along with the rest of the marinade.
  • Cover and cook in a 425 degree oven for about 30 minutes. Uncover and cook for an additional 20-25 minutes, or until chicken and potatoes are cooked through. Baste a couple of times thoughout the cooking process. Enjoy!

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