Last updated on May 7th, 2026
Juicy and tender with crispy skin, this lemony Spatchcock Harissa Butter Chicken makes a flavourful and slightly spicy main course. You’ll want to save any leftovers for salads and sandwiches, too!
Spicy, warming harissa lends itself to roasting and grilling and this is one of my favourite ways to use it. Harissa is a spicy chili pepper sauce originating in Tunisia that’s 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.
In this recipe the harissa’s heat is tempered by combining it with butter, while the citrus and garlic flavours have been amped up by adding a whole lemon, garlic cloves and shallot to the pan with delicious results.
Here’s everything you’ll need to make this Spatchcock Harissa Butter Chicken
- 1 whole chicken (3 to 4 lbs.)
- Butter (sub dairy free)
- Harissa sauce
- 1 whole lemon
- 1 shallot
- ½ to 1 head garlic
- Kosher salt
- Freshly ground black pepper
How to spatchcock a chicken
Spatchcocking a chicken can seem intimidating, but it’s much easier than you 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 center from top to bottom in two straight lines. When you’re done, remove the backbone, turn the chicken over so it’s breast-side up and flatten it completely by pressing down firmly 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!
This Spatchcock Harissa Butter 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.
If you make it, please tag me on Pinterest or Instagram so I can see!
And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!
Spatchcock Harissa Butter Chicken
Equipment
- Cast iron skillet or a large cast iron or stainless steel pan
- Mixing bowl
- Measuring set
Ingredients
- 1 whole chicken 3 to 4 lbs.
- 3 tablespoons butter, softened sub dairy free
- 1 tablespoon harissa sauce
- 1 whole lemon sliced
- 1 large shallot sliced
- ½ to 1 head garlic cloves separated and skins removed
- 2 teaspoons Kosher salt
- 2 teaspoons freshly ground black pepper
Instructions
- Preheat oven to 400ºF (200ºC) and place lemon slices, shallot and garlic cloves in the bottom of the pan.
- Add butter, harissa, salt and pepper to a small bowl and stir together with a small spatula or wooden spoon.
- 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.
- Rub harissa butter all over the chicken and place it in the baking pan on top of the lemon, shallot and garlic.
- Roast the chicken until golden and crispy, about 55-60 minutes, and its internal temperature reaches 165ºF (75ºC) as read on a meat thermometer inserted into the thickest part of the chicken. If you should find the surface of the chicken to be a little dry, baste it with some of the pan juices at the 45-minute mark.
- Remove from oven and let rest for 15 minutes before slicing. Serve with pan juices poured over the chicken, together with the lemon, garlic and shallot.
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