Harissa Spatchcock Chicken with Preserved Lemon

Crispy skin, juicy meat and bold North African flavours make this Harissa Spatchcock Chicken impossible to resist.

Read more: Harissa Spatchcock Chicken with Preserved Lemon

If you're after a roast chicken that's packed with flavour but doesn't require much effort, this is a great one to make. A whole chicken is spatchcocked and coated in a punchy marinade of harissa, preserved lemon, garlic and smoked paprika. It's then roasted until the skin is crisp, golden and full of flavour.

Crispy skin, succulent meat and layers of smoky, spicy, citrusy flavour in every bite. The preserved lemon cuts through the richness, the harissa brings warmth and depth, and the spatchcocking method ensures the chicken cooks evenly while staying incredibly juicy.

Whether you're feeding family, hosting friends or simply looking to elevate your usual roast chicken, this recipe delivers restaurant-worthy results with surprisingly little effort.

Jump to:

• Recipe Snapshot
• Why You'll Love This Recipe
• What Is Harissa Spatchcock Chicken?
• What Is Harissa?
• What Is Preserved Lemon?
• Why Spatchcocking Works
• The Origins of Harissa
• Ingredient Notes
• How To Make Harissa Spatchcock Chicken
• Expert Tips
• Variations
• What To Serve With Harissa Spatchcock Chicken
• Storage
• Frequently Asked Questions
• 📖 Recipe

Recipe Snapshot

Cuisine: North African Inspired
Prep Time: 15 minutes
Marinating Time: 4 hours minimum, preferably overnight
Cook Time: 45 to 55 minutes
Total Time: Approximately 5 hours
Servings: 4 to 6
Difficulty: Easy
Dietary: Gluten-Free, Dairy-Free
Calories: Approximately 870 kcal per serving
Protein: Approximately 70 g per serving

Why You'll Love This Recipe

• Juicy chicken with perfectly crisp skin
• Big bold flavours from harissa and preserved lemon
• Easy enough for weeknights but impressive enough for entertaining
• Minimal prep with maximum flavour payoff
• Naturally gluten-free and dairy-free
• Great for meal prep and leftovers
• Roasts faster than a traditional whole chicken

What Is Harissa Spatchcock Chicken?

Harissa Spatchcock Chicken is a whole chicken that has been butterflied by removing the backbone and flattening the bird before marinating and roasting.

The chicken is coated in a flavour-packed harissa marinade featuring preserved lemon, garlic, spices and olive oil. As it roasts, the marinade caramelises on the skin while keeping the meat tender and juicy.

Spatchcocking allows the chicken to cook more evenly than a traditional roast chicken, resulting in crispier skin and more consistent results.

What Is Harissa?

Harissa is a North African chilli paste made from chillies, garlic, olive oil and spices.

Originating in Tunisia and now widely used across North Africa, harissa varies from region to region and household to household. Some versions are fiery hot while others focus more on smoky, aromatic flavours.

In this recipe, harissa provides warmth, depth and complexity rather than overwhelming heat.

I love Belazu Rose Harissa.

What Is Preserved Lemon?

Preserved lemons are lemons that have been cured in salt until their peel softens and develops a deeply savoury, tangy flavour.

A staple ingredient in Moroccan cooking, preserved lemons add brightness, complexity and a unique citrus note that fresh lemons simply cannot replicate.

Combined with harissa, they create a flavour combination that is both bold and balanced.

Why Spatchcocking Works

Spatchcocking is one of the easiest ways to improve roast chicken.

Removing the backbone and flattening the bird allows the chicken to cook more evenly because the breasts and thighs are exposed to the same heat.

The benefits include:

• Faster cooking
• More even roasting
• Juicier meat
• Crispier skin
• Better marinade coverage

Once you try it, it's difficult to go back to roasting a whole chicken any other way.

The Origins of Harissa

Harissa is deeply rooted in North African cuisine, particularly in Tunisia where it is considered a staple condiment.

Over time, its popularity spread throughout Morocco, Algeria and beyond, becoming one of the region's most recognisable ingredients.

Today, harissa is used in everything from stews and soups to marinades and roasted vegetables. Its combination of chilli heat, garlic and spices makes it a natural pairing for chicken.

Ingredient Notes

Whole Chicken
The foundation of the recipe. A chicken weighing between 3 and 4 pounds works particularly well, providing enough meat while still roasting relatively quickly.

Olive Oil
Helps carry the flavours of the marinade while encouraging browning and crisping during roasting.

Harissa Paste
The star ingredient. Harissa brings smoky, spicy and savoury depth to the chicken.

Smoked Paprika
Adds warmth and enhances the smoky notes in the harissa.

Preserved Lemon
Provides brightness, tanginess and a unique savoury citrus flavour that elevates the entire dish.

Ground Cumin
Adds earthy warmth and complements the chilli-based flavours.

Garlic
Fresh garlic adds pungency and savoury depth.

Ras El Hanout (Optional)
This North African spice blend adds complexity and layers of aromatic flavour. Available in most supermarkets.

Salt
Essential for seasoning the chicken properly and helping the marinade penetrate the meat.

Black Pepper
Adds warmth and subtle spice.

How To Make Harissa Spatchcock Chicken

Step 1: Prepare the Chicken

Place the chicken breast-side down on a chopping board.
Using kitchen shears, cut along both sides of the backbone and remove it.
Turn the chicken over and press firmly on the breastbone until the chicken lies flat.

Step 2: Make the Marinade

In a bowl, combine the olive oil, harissa paste, smoked paprika, preserved lemon, cumin, garlic, ras el hanout, salt and black pepper.
Mix until fully combined.

Step 3: Marinate

Rub the marinade all over the chicken, ensuring you get underneath the skin where possible.
Cover and place in the fridge for at least 4 hours, preferably overnight.

Step 4: Roast

Remove the chicken from the fridge 30 minutes before cooking.
Preheat the oven to 220°C/200°C fan.
Place the chicken on a roasting tray and roast for 45 to 55 minutes, or until the thickest part of the thigh reaches 75°C.

Step 5: Rest and Serve

Allow the chicken to rest for 10 to 15 minutes before carving.
Serve with your favourite sides.

Expert Tips

Marinate Overnight If Possible
The longer marinating time allows the harissa, garlic and preserved lemon to fully penetrate the meat.

Get Under the Skin
Rubbing some of the marinade beneath the skin helps flavour the meat directly.

Don't Skip Resting
Resting allows the juices to redistribute throughout the chicken.

Use a Meat Thermometer
The most reliable way to ensure perfectly cooked chicken is to check that the thickest part of the thigh reaches 75°C.

Adjust the Heat
Harissa varies considerably between brands. Taste yours before using and adjust accordingly.

Variations

Extra Spicy Harissa Chicken
Add extra harissa paste or chilli flakes.

Lemon Harissa Chicken
Add a squeeze of fresh lemon juice before serving.

Herb Harissa Chicken
Add fresh coriander or parsley to the marinade.

Harissa Chicken Legs
Use the same marinade on chicken legs or thighs.

Grilled Harissa Chicken
Cook over a barbecue instead of roasting for extra smokiness.

What To Serve With Harissa Spatchcock Chicken

• Moroccan-style couscous
• Saffron rice
• Roasted vegetables
• Flatbreads
• Garlic yoghurt sauce
• Cucumber salad
• Chickpea salad
• Grilled vegetables

Storage

Fridge
Store leftovers in an airtight container for up to 4 days.

Freezing
Freeze cooked chicken for up to 3 months.

Reheating
Reheat in the oven until warmed through to help maintain crispy skin.

Frequently Asked Questions

What Does Harissa Chicken Taste Like?

Harissa chicken is smoky, savoury, slightly spicy and deeply aromatic with a gentle warmth rather than overwhelming heat.

Is Harissa Very Spicy?

Heat levels vary between brands. Some are mild while others are significantly hotter.

Can I Make This Without Preserved Lemon?

You can use fresh lemon zest and juice, but preserved lemon provides a more authentic and complex flavour.

Why Should I Spatchcock Chicken?

Spatchcocking allows the chicken to cook more evenly, more quickly and with crispier skin.

Can I Cook This On A BBQ?

Absolutely. Harissa and preserved lemon pair beautifully with the smoky flavour of a barbecue.

More Spatchcock Chicken Recipes

Murgh Malai Spatchcock Chicken (Creamy Mughlai Roast Chicken)

Shawarma Spatchcock Roast Chicken (Easy Middle Eastern Roast Chicken)

Lebanese Spatchcock Chicken Tray Bake with Baby Potatoes

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