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Harissa roast chicken with blistered summer veg recipe

Harissa roast chicken with blistered summer veg recipe

2 ratings

Sunny weather needn't mean missing out on a Sunday roast! This veg-packed roast is super easy. Marinade your chicken with harissa, then roast with summer veg for a delicious weekend meal. See method

  • Serves 6
  • Takes 1 hr 35 mins plus resting
  • 553 calories / serving
  • Gluten-free
  • Dairy-free


  • 3 tbsp harissa paste
  • 1 tbsp red wine vinegar
  • 2 tbsp olive oil​
  • 1.5kg whole chicken
  • 2 red onions, each cut into 6 wedges
  • 2 x 250g cherry tomatoes on the vine
  • 750g baby new potatoes, scrubbed, any large ones halved
  • 2 lemons, 1 cut into wedges, 1 zested
  • 3 courgettes, cut into 2cm slices
  • 4 mint sprigs, leaves picked
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    30g 43%
  • Saturates

    8g 39%
  • Sugars

    9g 10%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 26.9g Protein 41.7g Fibre 4.9g


  1. Preheat the oven to gas 5, 200°C, fan 180°C. Mix 2 tbsp harissa paste, the vinegar and oil together in the bottom of a large roasting tin; season with black pepper. Rub the chicken all over with the marinade.
  2. Add the onions, tomatoes on the vine, potatoes and lemon wedges to the tin around the chicken, turning in the marinade.
  3. Roast the chicken for 1 hr, basting a couple of times. Add the courgettes to the tin, tossing in the juices, then roast for another 18 mins. Brush the final 1 tbsp harissa over the chicken skin and return to the oven for 2 mins or until the juices run clear when a skewer is inserted into the thickest part of the leg, and the veg is golden.
  4. Leave the chicken to rest for at least 20 mins, then squeeze over the roasted lemon wedges. Scatter over the mint leaves and lemon zest before carving.

See more Roast chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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