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4.89 from 9 votes

Harissa Roasted Chicken and Potatoes

This Harissa Roasted Chicken and Potatoes is a one pan dinner that features a beautiful spatchcock chicken with crispy skin, a spicy kick, and herbaceous roasted potatoes with pearl onions.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Moroccan
Servings: 4
Calories: 251kcal


  • 2 pounds potatoes peeled and cubed
  • 15-20 pearl onions peeled
  • 2 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon pepper or to taste
  • 1 teaspoon salt or to taste
  • 1 chicken spatchcocked*
  • 2 tablespoon harissa paste


  • Preheat your oven to 425 degrees F.
  • * Place the chicken breast-side down and the legs towards you. Use a pair of kitchen shears to cut up along each side of the backbone, cutting through the rib bones as you go. Open the chicken out and turn it over then flatten the breastbone with the heel of your hand, by pressing down (see video) so that the meat is all one thickness. Cut the wing tips off as well.
  • Add the potatoes and pearl onions to a roasting pan. Add 1 tbsp of the olive oil, the Italian seasoning, and half a teaspoon each of pepper and salt. Mix well and arrange the pan with the potatoes around the perimeter and the pearl onions in the middle.
  • Place the chicken over the onions. Using a sharp knife, cut three small slices into both of the chicken thighs (see video). Mix the harissa paste with the remaining tbsp of olive oil. Using your hands, massage the mixture well over the front and back of the chicken. Season with the remaining salt and pepper.
  • Bake for 60 minutes, or until the internal temperature reads 165 degrees F.



  1. Harissa is a chilli paste used in Moroccan cooking. You can find it in the ethnic aisle of you local grocery store, or at specialty markets. If you can't find it, a red chilli paste can be used in its place.
  2. Harissa is very spicy. You can adjust the amount used, less or more, to suit your desired spice level.
  3. You can use regular onion cut in about 1/2" pieces if you can't find pearl onions
  4. *Spatchcock is term used to describe removing the spine from your chicken, and flattening it by breaking the breastbone. This ensures an evenly cooked crispy skin, and the chicken will cook much faster. You can keep the spine and wing tips to make you own rich homemade chicken stock. 
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. 


Calories: 251kcal | Carbohydrates: 41g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 709mg | Potassium: 1144mg | Fiber: 8g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 35.4mg | Calcium: 114mg | Iron: 8.2mg