When you think of comfort food with a twist, Sticky Harissa Roasted Chicken with Potatoes & Lemon hits every note — juicy meat, crispy golden skin, caramelized flavors, and the irresistible smokiness of harissa paste. It’s a dish that’s as perfect for a weeknight treat as it is for a special dinner with friends.
This recipe combines the rich warmth of harissa (a North African chili paste) with the natural sweetness of honey, the brightness of lemon, and the heartiness of roasted potatoes. The result? A one-pan wonder that delivers on flavor, texture, and aroma.
Whether you’re an experienced home cook or just getting comfortable with roasting, this dish is approachable yet impressive. The best part? The oven does most of the work for you, leaving your kitchen smelling heavenly while you prepare a simple salad or set the table.
What is Harissa? A Quick Flavor Guide
If you haven’t cooked with harissa before, you’re in for a treat. Harissa is a chili paste that originates from North Africa, particularly Tunisia, and it’s now beloved across Mediterranean and Middle Eastern cuisines.
It typically contains:
- Red chilies (smoky and sometimes slightly sweet)
- Garlic
- Spices like cumin, coriander, and caraway seeds
- Olive oil
Harissa can be mild, medium, or fiery hot depending on the chilies used. It’s incredibly versatile — great for marinades, dips, dressings, or stirring into soups. In this recipe, harissa forms the base of a sticky glaze that coats the chicken and infuses the potatoes with flavor as they roast together.
Ingredients You’ll Need
One of the great things about Sticky Harissa Roasted Chicken with Potatoes & Lemon is that it doesn’t require a huge shopping list. Here’s everything you need:
For the Chicken Marinade:
- 1.2 kg whole chicken (spatchcocked or cut into 8 pieces, skin-on)
- 3 tbsp harissa paste (adjust to taste)
- 2 tbsp olive oil (extra virgin)
- 1 tbsp honey (for the sticky finish)
- 1 tsp smoked paprika (adds depth)
- 3 cloves garlic (minced)
- 1 lemon (zested and juiced)
- 1 tsp sea salt
- 0.5 tsp black pepper (freshly ground)
For the Roasted Potatoes & Lemon:
- 600 g baby potatoes (halved)
- 1 lemon (cut into wedges)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp sea salt
- 0.5 tsp black pepper
Optional Garnish:
- Fresh parsley (chopped)
- Extra lemon wedges
Step-by-Step Instructions
1. Prepare the Chicken
Pat your chicken dry with paper towels — this is key for crispy skin. If using a whole chicken, either spatchcock it (removing the backbone so it lies flat) or cut it into 8 pieces for even cooking.
2. Make the Marinade
In a bowl, whisk together harissa paste, olive oil, honey, smoked paprika, minced garlic, lemon zest, lemon juice, salt, and pepper until smooth.
3. Marinate the Chicken
Place the chicken in a large bowl or resealable bag. Pour the marinade over it, rubbing it well into the meat and under the skin. If possible, marinate for at least 1 hour in the fridge — overnight is even better for deeper flavor.
4. Prepare the Potatoes & Lemon
In a separate bowl, toss the halved baby potatoes and lemon wedges with olive oil, oregano, salt, and pepper until evenly coated.
5. Assemble the Roasting Tray
Line a baking tray with parchment or lightly oil it. Spread the potatoes and lemon wedges evenly, then place the chicken on top. This way, the chicken’s juices drip onto the potatoes, flavoring them as they roast.
6. Roast to Perfection
Preheat the oven to 200°C. Roast for 50–55 minutes, basting the chicken halfway with its own juices for extra stickiness. The chicken should reach an internal temperature of 75°C and have golden, caramelized skin.
7. Rest & Serve
Let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and serve with extra lemon wedges.
Why This Recipe Works So Well
The magic lies in the combination of flavors and techniques:
- Harissa Paste: Provides smoky heat and depth.
- Honey: Balances the spice with sweetness and helps form the sticky glaze.
- Lemon: Adds freshness that cuts through the richness.
- Potatoes Roasted Under the Chicken: Soak up all the delicious juices.
This is a one-pan recipe, meaning minimal cleanup and maximum flavor payoff.
Pro Cooking Tips for the Best Results
- Dry the Chicken First – Moisture is the enemy of crispy skin.
- Marinate Overnight – More time means more flavor penetration.
- Don’t Crowd the Pan – Give the chicken and potatoes space so they roast, not steam.
- Baste Halfway – Keeps the chicken glossy and flavorful.
- Rest Before Carving – This helps retain juices for tender meat.
Variations to Try
- Milder Version: Reduce harissa to 1 tbsp and add extra honey.
- Extra Spicy: Add a pinch of chili flakes to the marinade.
- Sweet Potato Swap: Use sweet potatoes instead of baby potatoes for a sweeter base.
- Herby Twist: Add fresh thyme or rosemary sprigs to the tray before roasting.
- Olive & Tomato Addition: Toss in cherry tomatoes and pitted olives in the last 15 minutes for a Mediterranean flair.
Serving Suggestions
This dish pairs beautifully with:
- A crisp green salad with cucumber and mint.
- Couscous or fluffy basmati rice.
- Warm pita bread to scoop up the sticky sauce.
- A dollop of Greek yogurt on the side to cool the spice.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze marinated raw chicken for up to 3 months. Thaw completely before roasting.
- Reheating: Warm in the oven at 180°C to keep skin crispy (avoid microwaving to prevent soggy skin).
Final Thoughts
Sticky Harissa Roasted Chicken with Potatoes & Lemon is one of those recipes that makes you feel like you’ve pulled off something special without spending hours in the kitchen. The rich, smoky harissa glaze and the zing of lemon elevate simple roast chicken into something extraordinary.
Whether it’s a cozy family dinner or a dish to impress guests, this recipe is versatile, reliable, and deeply satisfying. Once you try it, it might just become your go-to roasted chicken recipe.
Sticky Harissa Roasted Chicken with Potatoes & Lemon Recipe
Description
This Sticky Harissa Roasted Chicken with Potatoes & Lemon is a bold, flavor-packed dish featuring tender, juicy chicken infused with smoky-sweet harissa paste, roasted to perfection with golden baby potatoes and fragrant lemon wedges. The harissa caramelizes beautifully in the oven, creating a sticky glaze that coats each bite. Perfect for a hearty weeknight dinner or a show-stopping weekend meal, this recipe is simple to prepare yet delivers restaurant-quality results.
Ingredients
For the Chicken Marinade:
For the Roasted Potatoes & Lemon:
For Garnish (Optional):
Instructions
Prepare the Chicken
- Rub the chicken pieces with paper towels to remove excess moisture—this helps the skin crisp up. Place the chicken in a large mixing bowl or resealable bag.
Make the Marinade
- In a small bowl, combine harissa paste, olive oil, honey, smoked paprika, minced garlic, lemon zest, lemon juice, salt, and pepper. Whisk until smooth.
Marinate the Chicken
- Pour the marinade over the chicken, massaging it well into every part, including under the skin. If time allows, cover and refrigerate for at least 1 hour (or overnight) for deeper flavor.
Prepare the Potatoes & Lemon
- In another bowl, toss the halved baby potatoes and lemon wedges with olive oil, oregano, salt, and pepper until evenly coated.
Assemble the Roasting Tray
- Line a large baking tray with parchment paper or lightly oil it. Arrange the potatoes and lemon wedges first, placing the chicken pieces on top so the juices drip onto the potatoes while roasting.
Roast the Chicken
- Preheat the oven to 200°C. Roast for 50–55 minutes, or until the chicken reaches an internal temperature of 75°C and the skin is golden and sticky. Halfway through cooking, baste the chicken with its own juices for extra flavor.
Rest and Serve
- Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley and serve with extra lemon wedges if desired.
Note
Spice Level: Adjust the amount of harissa paste based on your heat preference.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C to keep the skin crispy.
Variations: Swap baby potatoes for sweet potatoes or butternut squash for a sweeter twist.
Extra Flavor Tip: Add a handful of olives to the roasting tray for a briny touch.
