Harissa Roast Chicken and Potatoes

This harissa roast chicken is no ordinary roast! Chicken is marinated in a spicy mixture of harissa, herb yogurt, and warm spices, then roasted with citrus and potatoes and served with more herb yogurt sauce.

Prep Time45

Cook Time45

Marinade Time4

Total Time5 30

Servings: servings

Calories: 779kcal

Ingredients

For the herb yogurt:

1 bunch cilantro leaves roughly chopped and stems minced to yield about 2 loosely packed cups
2 tablespoons extra-virgin olive oil
2 small garlic cloves minced
¼ teaspoon kosher salt
⅛ teaspoon black pepper
2 cups full-fat Greek yogurt

For the roast chicken

1 cup herb yogurt (recipe above)
2 cloves garlic grated or minced
4 tablespoons extra-virgin olive oil divided
Kosher salt
2 teaspoons garam masala
3 tablespoons harissa paste
3.5 pound whole chicken
1 pound small Yukon Gold potatoes halved lengthwise
1 lemon
1 orange

Instructions

Add 1 bunch cilantro, 2 tablespoons extra-virgin olive oil, 2 small garlic cloves (minced), ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper into the bowl of a food processor.
Pulse until no large bits of herbs or garlic remain, and the mixture takes on the appearance of pesto or herb chutney. Add in 2 cups full-fat Greek yogurt and process until homogeneous, occasionally scraping down the sides of the food processor with a rubber spatula as needed. The herb yogurt should have a consistency slightly thinner than Greek yogurt. Season with additional salt if needed. Transfer mixture to a medium-sized bowl.
In a pot or casserole dish large enough to marinate the chicken, whisk together 1 cup of the herb yogurt, 2 cloves garlic, 2 tablespoons extra-virgin olive oil and 2 teaspoons garam masala. Mix in ¾ teaspoons kosher salt per pound of chicken (so, if your chicken is 4 pounds, you will want to use 3 teaspoons salt) and 3 tablespoons harissa paste.
Set aside the remaining herb yogurt in the fridge, covered, until ready to serve.
On a meat safe cutting board, place a 3.5 pound whole chicken breast-side down. Locate the breastbone in the center of the chicken. Using kitchen shears, make an incision just to the left of the backbone, cutting through the ribs. You may need to use some force to cut through the bones. Make an incision on the right-hand side, then remove the backbone. The backbone can be reserved for stock.
Turn the chicken over so that it now faces breast-side up. Then, firmly place your palms down on the chicken to flatten it. Spread the legs outward so they lie flat beside the breasts. Pat the chicken dry with a paper towel.
Cover the chicken in the marinade, generously coating all surfaces, including the areas under the skin. Cover with plastic wrap and refrigerate for at least 4 hours, up to overnight.
Once marinated, you’ll begin to preheat your oven. Set a rack in the bottom third of the oven and preheat to 425°F. Meanwhile, line a 9-inch by 13-inch rimmed baking sheet with parchment paper.
Place 1 pound small Yukon Gold potatoes (halved lengthwise) on the baking sheet and drizzle with the remaining 2 tablespoons olive oil. Cut 1 lemon in half and squeeze the juice of one halve onto the potatoes. Season the potatoes with the remaining ¼ teaspoon kosher salt and toss to ensure they're fully coated. Arrange potatoes on the outer edge of the baking sheet.
Slice the remaining lemon half and orange into ½-inch thick rounds. Arrange citrus slices in the middle of the baking sheet. Transfer chicken to the baking sheet and place on top of the citrus rounds.
Roast the chicken for 45 - 55 minutes or until a meat thermometer inserted in the thickest part of the breast or thigh reads at least 165°F. (Exact cooking time will depend on the heat of your oven and the size of the bird, so always double-check the internal temperature.)

If the chicken is browning too quickly, you can tent it with foil.

Remove chicken from the oven and let rest for 10 minutes. Carve the chicken into pieces and distribute potatoes and citrus among plates. Serve with the remaining herb yogurt drizzled over the chicken.

Notes

Storage: Refrigerate the chicken and potatoes in an airtight container. Store the herb yogurt in a separate container in the fridge for 3 - 4 days. Reheat the chicken and potatoes in a 350°F oven for 10 - 15 minutes until warmed through.

Nutrition