Sticky Harissa Roasted Chicken with Potatoes & Lemon Recipe

Prep Time 15 mins
Cook Time 55 mins
Rest Time 5 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: All Seasons
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:
  • 1.2 kg whole chicken (spatchcocked or cut into 8 pieces) skin-on
  • 3 tbsp harissa paste (adjust to spice preference)
  • 2 tbsp olive oil (extra virgin)
  • 1 tbsp honey (for stickiness)
  • 1 tsp smoked paprika
  • 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
    • For Garnish (Optional):
  • Fresh parsley (chopped)
  • Extra lemon wedges
Instructions
    Prepare the Chicken
  1. 1
    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.
    2. Make the Marinade
  2. 2
    In a small bowl, combine harissa paste, olive oil, honey, smoked paprika, minced garlic, lemon zest, lemon juice, salt, and pepper. Whisk until smooth.
    3. Marinate the Chicken
  3. 3
    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.
    4. Prepare the Potatoes & Lemon
  4. 4
    In another bowl, toss the halved baby potatoes and lemon wedges with olive oil, oregano, salt, and pepper until evenly coated.
    5. Assemble the Roasting Tray
  5. 5
    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.
    6. Roast the Chicken
  6. 6
    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.
    7. Rest and Serve
  7. 7
    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.

Keywords: harissa chicken recipe, roasted chicken dinner, Mediterranean chicken
Read it online: https://petitepanini.com/recipe/sticky-harissa-roasted-chicken-with-potatoes-lemon-recipe/