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Honey Harissa Spatchcock Chicken

A perfectly roasted chicken with a sweet-spicy glaze, thanks to the combination of harissa and honey. Spatchcocking the chicken ensures even cooking and a beautifully crispy skin.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine N/A
Servings 5 servings
Calories 400 kcal

Ingredients
  

For the Chicken:

  • 1 whole chicken 3–4 lbs
  • 2 tbsp olive oil
  • 2 tsp salt
  • 2 tsp ground black pepper

For the Honey Harissa Butter:

  • 3 tbsp harissa paste
  • 2 tbsp honey
  • 2 tbsp butter melted
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tbsp lemon zest
  • 1 tbsp parsley chopped
  • 1/2 tbsp thyme minced
  • 1/2 tbsp tarragon minced
  • 1 tsp rosemary minced

Instructions
 

  • Place the 1 whole chicken breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it completely. Flip the chicken over so the breast side is up and press firmly on the breastbone to flatten the chicken.
    1 whole chicken
  • Preheat your oven to 425°F (220°C). Pat the spatchcocked chicken dry with paper towels. Rub the chicken all over with 2 tbsp olive oil and season generously with 2 tsp salt and 2 tsp ground black pepper.
    2 tbsp olive oil
  • In a small bowl, whisk together 3 tbsp harissa paste, 2 tbsp honey, 2 tbsp butter, 2 cloves garlic, 1 tsp smoked paprika, 1 tbsp lemon zest, 1 tbsp parsley, 1/2 tbsp thyme, 1/2 tbsp tarragon, 1 tsp rosemary, salt, and pepper until smooth. Brush half of the butter all over the chicken, reserving the rest for basting during cooking.
    2 tsp salt, 2 tsp ground black pepper, 3 tbsp harissa paste, 2 tbsp honey, 2 tbsp butter, 2 cloves garlic, 1 tsp smoked paprika, 1 tbsp lemon zest, 1 tbsp parsley, 1/2 tbsp thyme, 1 tsp rosemary, 1/2 tbsp tarragon
  • Place the chicken skin-side up on a rimmed baking sheet or in a roasting pan. Roast for 35–45 minutes, basting with the remaining glaze halfway through. The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the breast and the juices run clear.
  • Let the chicken rest for 10 minutes before slicing. Garnish with fresh herbs and serve with lemon wedges for extra brightness.
Keyword Chicken, honey harissa chicken, Roast Chicken, spatchcock chicken