Harissa Roast Chicken and Potatoes with Herb Yogurt
A cozy October 2026 trending roast - spatchcock chicken marinated in harissa, herb yogurt, and warm spices, roasted with citrus and potatoes, served with cool herb yogurt sauce.
Prep45 minutes
Cook50 minutes
Serves4
Ingredients
1 bunch cilantro, leaves chopped and stems minced
2 tbsp extra-virgin olive oil
2 small garlic cloves, minced
1/4 tsp kosher salt
1/8 tsp black pepper
2 cups full-fat Greek yogurt
2 cloves garlic, grated
2 tsp garam masala
3 tbsp harissa paste
1 (3.5 lb) whole chicken
1 lb small Yukon Gold potatoes, halved
1 lemon
1 orange
Instructions
Make the herb yogurt: blend cilantro, 2 tbsp olive oil, 2 garlic cloves, salt, and pepper in a food processor until smooth. Add 2 cups Greek yogurt and process until homogeneous.
In a large pot, whisk together 1 cup herb yogurt, 2 grated garlic cloves, 2 tbsp olive oil, garam masala, salt, and harissa paste to make the marinade. Reserve remaining herb yogurt in the fridge.
Spatchcock the chicken: place breast-side down, use kitchen shears to cut along both sides of the backbone and remove it. Turn over and press firmly to flatten. Coat the chicken generously in the marinade, including under the skin. Refrigerate at least 4 hours or overnight.
Preheat oven to 425F. Line a 9x13 baking sheet with parchment. Toss potatoes with olive oil, lemon juice, and salt, arrange on edges. Place citrus slices in center and chicken on top.
Roast 45-55 minutes until a meat thermometer reads 165F. Rest 10 minutes, carve, and serve with the reserved herb yogurt drizzled over the chicken.
