Lemon harissa butterflied chicken

By Christine Cushing
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  • 1.4 kilograms roasting chicken, preferably organic , butterflied
  • Juice of 1/2 lemon, + 2 lemons cut in half lengthwise
  • 1 teaspoon kosher salt (5 milliliters)
  • Freshly cracked black pepper

Harissa (Tunisian hot sauce):

  • 2 medium dried New Mexico or Ancho chiles, soaked for 15 minutes in warm water
  • 3 cloves garlic, minced
  • 1 teaspoon honey (5 milliliters)
  • 1 teaspoon smoked paprika (5 milliliters)
  • 1/2 teaspoon coriander seed, ground (2 milliliters)
  • 3/4 teaspoon cumin seed, ground (3 milliliters)
  • 1/4 cup extra virgin olive oil (60 milliliters)
  • 1/4 cup chopped fresh mint (60 milliliters)


  1. Preheat oven to 375 degrees F.
  2. To make Harissa, drain chiles well and chop. Combine with garlic, honey, spices, and olive oil in food processor. Pulse until smooth. Add mint and pulse to combine.
  3. Lay lemon slices , flat side down, on a roasted dish .  Season chicken well on all sides and rub with juice of 1/2 lemon.  Pour harissa on both sides of chicken and lay chicken breast side up, on lemon halves.  Rub harissa in well with hands to fully coat. 
  4. Roast in oven at 375 F until juice run clear and chicken is fully cooked, about 45 -50 minutes.  


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