Recipe: Harissa Spatchcock Chicken

This is one of my favourite summer recipes and perfect if you can’t really be bothered to be standing around slaving in the kitchen! Harissa is a great ingredient- a paste that is made from chilli and other spices and widely used in North African and Middle Eastern Cuisines.

I use a whole chicken and spatchcock it, but you could also use other chicken cuts, it just won’t take as long to cook.


  • half a packet of frozen chopped peppers (or if you’ve got time to cut them yourself, you’ll need 2 whole peppers)
  • 1 onion (diced) again, for ease I use frozen diced onions!
  • 1 large potato (diced)
  • 1 small/ medium whole chicken
  • 1 jar of harissa paste


  1. Preheat your oven to 180 degrees. Prepare your peppers and onions if you are not using them from the freezer, and chop your potato into small chunks.
  2. Then spatchcock your chicken. Carefully cut down the back of the chicken and open it out flat, placing on a large baking tray. Add the veg and potatoes around the chicken and put the harissa paste on top of everything. When I have got what I can out the jar, I usually put a tiny amount of water in the bottom and swill it round before drizzling it on top of the chicken.
  3. Roast in the oven for 50 minutes- 1 hour or until crispy on the top and cooked through.



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