Roasted Chicken with Harissa
Recipe GLPR774dd288c8e772
A fragrant, spice-forward roasted whole chicken coated with a vibrant harissa paste made from Aleppo peppers, aromatic spices, garlic, and oil. The harissa creates a deeply flavorful crust while the chicken roasts until golden and juicy, delivering complex heat and warm spice in every bite.
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Ingredients
½ cup Aleppo pepper
¼ cup vegetable oil
1½ tbsp red wine vinegar
1 tsp ground cumin
⅛ tsp ground caraway
⅛ tsp ground coriander
1 garlic clove, peeled
1 tbsp kosher salt
1 whole chicken
1 tbsp celery seeds
Directions
Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels, then place it on a wire rack set over a roasting pan.
In a food processor or blender, combine the Aleppo pepper, vegetable oil, red wine vinegar, ground cumin, ground caraway, ground coriander, peeled garlic clove, and celery seeds. Process until you reach a smooth, paste-like consistency.
Generously coat the entire chicken inside and out with the harissa paste. Season both the interior and exterior with additional kosher salt to taste.
Roast the chicken in the preheated oven for approximately 1 hour and 45 minutes to 2 hours, until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh without touching bone. The skin should be deeply browned and caramelized.
Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This allows the juices to redistribute throughout the meat.
Carve the chicken into serving pieces and serve with any accumulated pan juices drizzled over the top.
