Spiced Roast Chicken



  • 1 whole chicken, 3 pounds
  • 12 tablespoon harissa paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 lemon halved
  • 2 tablespoon softened butter
  • 2 tablespoon ghee
  • 2 teaspoon salt
  • 56 green chili (optional)

Roast Vegetables (optional)

  • 1 large onion, quartered 
  • 12 baby carrots
  • 8 unpeeled garlic cloves 


  1. Preheat the oven to 425 degrees. 
  2. In a separate tray, squeeze lemon juice all over chicken. Stuff green chilis and both halved lemons inside the chicken’s cavity once juiced. 
  3. Combine ingredients together and massage chicken until evenly coated. Any excess seasoning may be tucked into the skin pockets on the breast. 
  4. In a small roasting tray, scatter the onion, carrots and unpeeled garlic cloves. Season gently with salt. 
  5. Place chicken on the bed of vegetables or on roasting tray and roast for 1 hour and 15 minutes. Baste every 15-20 minutes. 
  6. Check if the chicken is done by slicing the thickest part of the chicken thigh with a knife. If juices are running clear, the chicken is done. 
  7. Once chicken is done, take it out and let it rest in room temperature for 15 minutes before serving. 

Keywords: roast chicken, spiced roast chicken, harissa chicken, curried roast chicken