Easy Lemony Harissa-Spiced Spatchcock Roast Chicken
Last updated on July 1st, 2026
Spicy, warming harissa lends itself to roasting and grilling and this is one of my favourite ways to use it. Juicy and tender with crispy skin, this Easy Lemony Harissa-Spiced Spatchcock Roast Chicken makes a flavourful main course. You’ll want to save any leftovers for salads and sandwiches, too!
What is harissa?
A spicy chili pepper sauce originating in Tunisia, harissa is very popular in North African and Middle Eastern cuisines. It has a smoky-spicy, peppery taste with bright citrus and garlic flavours.
Heat levels can vary depending on the types of peppers used, so be sure to check the label. Paprika, chipotle, gochujang and sriracha are all delicious alternatives, depending on your taste and what’s available to you.
Here’s everything you’ll need to make this Easy Lemony Harissa-Spiced Spatchcock Roast Chicken
- 1 whole chicken (3 to 4 lbs.)
- Kosher salt
- 1 whole lemon, thickly sliced
- 1 shallot, thickly sliced
- 1 or 2 heads garlic, halved
- Butter (sub dairy free)
- Harissa sauce or paste
In this recipe the harissa’s heat is tempered by combining it with butter to make a compound butter. At the same, the citrus and garlic flavours have been amped up by adding a whole lemon, garlic and shallot to the pan with delicious results.
🍗 The spatchcocking technique
Spatchcocking a chicken can seem intimidating, but it’s much easier than you might think.
Start by turning the chicken breast-side down on a solid surface then place one of your hands along one side to hold it in place.
Using a pair of sharp kitchen shears, remove the chicken’s backbone by cutting along each side straight up the centre from top to bottom in two straight lines.
When you are done, remove the backbone, turn the chicken over so it’s stretched out, breast-side up and flatten it completely by pressing down firmly in the centre with both hands.
The benefits of spatchcocking
The chicken – or turkey! – will cook faster and more evenly, and it’s so much easier to carve once it’s done cooking. Just slice at the joints, plate and serve!
🧂 The kosher salt seasoning rule
Kosher salt is what penetrates the chicken meat to make it juicy and flavourful.
Harissa pastes and spice rubs vary wildly by brand. Some are packed with salt, while others contain almost none. For best results, read the label.
If salt is near the top of the ingredient list, it is highly seasoned. You only need to lightly sprinkle the chicken with kosher salt before applying the paste.
If salt is near the bottom (or missing), it is low-sodium. You must salt the chicken generously, just as you would for a plain roast chicken.
Tasting the harissa before cooking will give you a good idea, too.
This Easy Lemony Harissa-Spiced Spatchcock Roast Chicken is a crave-worthy, buttery main that’s delicious served alongside your favourite potatoes, rice or grain with crusty bread. Make sure you spoon the juices over the chicken when you serve it – they make a delicious pan sauce.
Try these Baked Rosemary Chicken Meatballs or these Skillet Roasted Chicken Thighs next.
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Easy Lemony Harissa-Spiced Spatchcock Roast Chicken
Ingredients
- 1 whole chicken 3 to 4 lbs.
- 2 teaspoons Kosher salt adjust according to taste
- 1 whole lemon thickly sliced
- 1 large shallot thickly sliced
- 1 or 2 heads garlic halved
- 3 tablespoons butter, softened sub dairy free
- 1 tablespoon harissa sauce or paste
Instructions
- Preheat oven to 400ºF (200ºC) and place lemon slices, sliced shallot and garlic halves (cut side down) in the bottom of the pan.
- Pat the chicken dry, inside and out, to remove any excess moisture. Place the chicken breast-side down on a solid cutting surface then place one of your hands along one side to hold it in place. Using a pair of sharp kitchen shears, remove the chicken’s backbone by cutting along each side straight up the center from top to bottom in two straight lines. Remove the backbone, turn the chicken over so it’s breast-side up and flatten it completely by pressing down firmly with both hands. Season with kosher salt.
- Add butter and harissa to a small bowl and stir together with a spatula or wooden spoon.
- Rub harissa butter all over the chicken and place it in the baking pan on top of the lemon, garlic and shallot.
- Roast the chicken until golden and crispy, about 30-35 minutes, and its internal temperature reaches 165ºF (75ºC) as read on a meat thermometer inserted into the thickest part of the chicken. The harissa will begin to char around the 10 to 25-minute mark. If it starts to look a little too dark for your taste before the chicken is finished cooking, tent with foil for the last 5-10 minutes.
- Remove from oven and let rest for 10 minutes before slicing. Serve with pan juices poured over the chicken, together with the lemon, garlic and shallot.
