Harissa Spatchcock Roast Chicken with Potatoes and Lemon
A whole chicken flattened and rubbed with harissa and lemon, roasted over crisp potatoes that catch all the spicy juices.
Made with Harissa paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 30
- LevelMedium
- Costabout £0.59 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the chicken breast side down on a board. Cut along both sides of the backbone with strong kitchen scissors and remove it. Turn the bird over and press down firmly on the breastbone to flatten it.
- 2
Mix your ready made harissa paste (see the base recipe) with 2 tablespoons of the olive oil, the lemon zest and the salt. Rub it all over the chicken and under the skin of the breasts. Cover and chill for at least 1 hour, or overnight for the best flavour.
- 3
Heat the oven to 200°C (180°C fan). Toss the potatoes, onion wedges and garlic with the last tablespoon of oil and a pinch of salt in a large roasting tin. Spread them out and set the chicken on top, skin side up.
- 4
Roast for 55 to 65 minutes, turning the potatoes once halfway, until the chicken skin is dark and crisp and the juices run clear. A thermometer in the thickest part of the thigh should read at least 75C.
60 min - 5
Add the lemon wedges to the tin for the last 15 minutes so they soften and caramelise.
- 6
Rest the chicken in the tin for 10 minutes. Carve, scatter with coriander and spoon the pan juices over the potatoes.
Tips
- Spatchcocking makes the chicken cook faster and more evenly, and gives more crisp skin than a whole bird.
- Pat the chicken dry before rubbing on the paste. Dry skin crisps properly.
- Check the thickest part of the thigh with a thermometer. Never serve chicken that is pink or has runny juices.
Storing and freezing
Cool leftovers within 1 hour and keep covered in the fridge for up to 3 days. Reheat until steaming hot all the way through. The cooked chicken freezes for up to 2 months.
Questions
Can I use chicken pieces instead of a whole bird?
Yes. Use 8 bone in chicken thighs or 1.2 kg mixed pieces, coat in the same mixture and roast for 40 to 45 minutes at the same temperature until cooked through to at least 75C.
How hot is this chicken?
It is medium hot, as the potatoes and lemon mellow the harissa. Use 25 g harissa for a milder bird, or serve extra harissa at the table for those who want more.
Can I prepare it ahead?
Yes. Marinate the chicken overnight in the fridge, which actually improves the flavour. Bring it out 30 minutes before roasting so it cooks evenly.
More made with harissa paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
