Harissa roast chicken with lemon yoghurt
Spicy, sticky harissa chicken roasted with peppers and tomatoes, served with cooling lemon yoghurt and pomegranate for crunch.
This is the sort of dinner that looks like effort but is mostly elbow grease — a spicy, slightly smoky harissa rub that crisps up beautifully in a hot oven. It’s Mediterranean comfort: charred veg soaking up sticky juices and a cool lemon yoghurt to temper the heat.
Make it for a relaxed weekend supper or when you want a showy midweek roast with minimal fuss. Leftovers are brilliant shredded into flatbreads or tossed through a salad.
Ingredients
- 1.6 kg bone-in chicken thighs and drumsticks
- 120 g harissa paste
- 60 ml olive oil
- 2 lemon — use the juice of one for the marinade and reserve the other for slices and the yoghurt
- 4 garlic cloves — crushed
- 15 ml runny honey
- 5 ml smoked paprika
- 5 ml ground cumin
- 10 ml sea salt
- 5 ml black pepper — freshly ground
- 2 red peppers — large, deseeded and sliced into thick strips
- 1 red onion — large, cut into wedges
- 250 g cherry tomatoes
- 200 g Greek yoghurt
- 15 g flatleaf parsley — finely chopped
- 50 g pomegranate seeds — for scattering
Equipment
- large roasting tin
- mixing bowl
- instant-read thermometer (optional)
- kitchen tongs
Instructions
Make the harissa marinade: in a large mixing bowl combine harissa paste, olive oil, the juice of one lemon, crushed garlic cloves, runny honey, smoked paprika, ground cumin, sea salt and black pepper. Whisk until smooth.
Add the chicken to the bowl and rub the marinade thoroughly over every piece. Cover and refrigerate for 2 hours to let the flavours infuse.
Preheat the oven to 200°C fan/220°C conventional. While the chicken marinates, toss the red peppers, red onion and cherry tomatoes with a little olive oil and a pinch of sea salt in a roasting tin so they form an even layer.
When ready, arrange the marinated chicken skin-side up on top of the vegetables in the roasting tin. Tuck thin slices from the remaining lemon between the pieces so they roast with the chicken. Roast in the oven for 40–45 minutes until the skin is crisp and an instant-read thermometer inserted into the thickest part reads 74°C or the juices run clear.
Remove the tin and transfer the chicken to a board. Rest the chicken loosely covered with foil for 10 minutes so the juices redistribute.
While the chicken rests, stir together the Greek yoghurt with a squeeze of lemon juice, most of the chopped flatleaf parsley, and a pinch of sea salt and black pepper to make the lemon yoghurt.
Carve or pull the chicken and serve on the roasted vegetables. Spoon over the lemon yoghurt, scatter with pomegranate seeds and the remaining parsley. Serve immediately.
Tips
- If your harissa is very thick, loosen the marinade with a little extra olive oil or a teaspoon of water so it coats the chicken evenly.
- For the crispiest skin, let the marinated chicken sit uncovered in the fridge for 20–30 minutes before roasting to dry the surface (use kitchen paper to pat if necessary).
- Use an instant-read thermometer (74°C internal) rather than relying on time alone — oven performance and piece size vary.
- Make the yoghurt in advance and keep chilled; it holds for 24 hours and helps cool down particularly hot harissa.
- Leftovers: remove skin and bones, shred meat and store in an airtight tub for up to 3 days. Reheat gently in the oven or use cold in salads and wraps.
Substitutions
harissa paste → sambal oelek mixed with 1 tsp smoked paprika and 1 tsp ground cumin (use same weight)
Stays closebone-in chicken thighs and drumsticks → whole chicken (about 1.8–2 kg) — roast 20 minutes per 500 g plus 20 minutes at 200°C fan/220°C conventional
Noticeably differentGreek yoghurt → labneh or thick strained natural yoghurt (same quantity)
Stays close
Nutrition
Per serving · estimated
- 606
- Calories
- 48 g
- Protein
- 18 g
- Carbs
- 38 g
- Fat
- 4 g
- Fibre
- 8 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I make this less spicy?
Yes — reduce the harissa to 60–80 g and add an extra tablespoon of olive oil and a teaspoon of honey to keep the glaze sticky.
Can I use chicken breasts instead?
You can, but breasts cook faster and dry out easier. Use bone-in breasts and reduce roast time, or roast breasts at 190°C fan/210°C conventional for 20–30 minutes and check with a thermometer.
How long can I marinate the chicken for?
2 hours is great; you can marinate up to 24 hours in the fridge. Acidic marinades may start to change texture if left much longer.
Can I freeze leftovers?
Yes — remove bones, shred meat, cool completely and freeze in a sealed bag for up to 3 months. Defrost overnight in the fridge before reheating.
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