Harissa & Honey Roast Spatchcock Chicken
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Total: 1 hr 5 mins
Sweet and spicy, this juicy roast chicken is marinated in a mix of honey, harissa, lemon and garlic. It gives the chicken a mouthwatering kick of spice that makes it very moreish. The chicken is spatchcocked, so it's quick to cook and easy to carve. A delicious centrepiece for your Easter feast.
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574 kcal
(per portion)
Ingredients you'll need
  • 2 garlic cloves
  • 1 lemon
  • 40g honey
  • 1 tbsp harissa
  • 1.7kg spatchcock chicken
From your kitchen
  • 2 tbsp olive oil
  • Sea salt + black pepper
Step by step this way
  • 1.

    Peel and grate or crush the garlic cloves. Scoop them into a medium-sized bowl. Zest in the lemon. Squeeze in the juice from the lemon. Drizzle in the honey and add 1 tbsp harissa (it’s spicy, so use as much or as little as you prefer). Pour in 2 tbsp olive oil. Season well with salt and pepper. Whisk together to make a marinade.

  • 2.

    Unwrap the chicken and pop in snug dish. Pour over the marinade and rub in all over. Set aside for 30 mins to come to room temperature or overnight in the fridge.

  • 3.

    If your chicken is in the fridge, take it out 30 mins before cooking so it starts to come to room temperature. Preheat the oven to to 200°C/Fan 180°C/Gas 6.

  • 4.

    Place the marinated chicken in a roasting tin and slide into the oven. Roast for 45-50 mins, basting the chicken halfway with the juices. The chicken is cooked when the juices run clear if you pierce the thickest part of the thigh with a skewer.

  • 5.

    Take the chicken out of the oven. Transfer to a board and let it rest for 20-30 mins, loosely covered with foil. Carve and serve with your Easter sdes.

  • Tip

    Love your leftovers
    Leftover roast chicken will keep for up to 3 days in the fridge. The best way to store it is to strip all the chicken off the bones and transfer it to tub. Seal and store it in the fridge. The bones can be used to make stock.

  • Tip

    Crispy skin
    To help the skin crisp up, pat the chicken dry with paper towels before rubbing in the marinade.

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