Harissa Roast Chicken

About recipe

We’re passionate about providing our clients with meals that are as high-quality and delicious as what you would find in one of Boston’s best restaurants. This month, we want you to be able to taste what this means, so we’re spilling our secrets.

This harissa roast chicken is served to clients on our wellness, diabetic, and cardiac diets, as well as to clients who don’t eat fish, red meat, lactose, or nuts. The marinade is a complex blend of warming spices, so it exposes clients to some unique flavors that many of them may have not tried before.

Serve it at your next dinner party, on a Tuesday night, or sliced on the next day’s sandwich.

Ingredients (serves 5)

  • ½ cup Greek yogurt
  • ¼ cup rice wine vinegar
  • 8 oz. roasted red peppers, drained & rinsed
  • 6 cloves garlic
  • 2 tsp. olive oil
  • 1 ½ Tbsp. salt
  • 1 tsp. black pepper
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • ¼ tsp. cayenne pepper
  • 1/2 tsp. ground fennel
  • 1/2 tsp. coriander
  • 2 Tbsp. chopped cilantro
  • 1 4 lb. whole chicken


  1. Combine all ingredients except for the chicken in a food processor and blend until smooth.
  2. Place chicken in a large zip lock bag (or large bowl, if it doesn’t fit) and pour marinade over.  Be sure to coat all sides, and interior.
  3. Zip bag closed (or cover bowl with plastic wrap) and marinate overnight in the fridge.
  4. Next day: Preheat oven to 350 degrees.
  5. Place marinated chicken in a roasting pan, breast side up.  Spoon marinade over chicken to fully coat.  Roast in the oven for 45 minutes or until internal temperature at the hip joint reaches 165 degrees.
  6. Remove chicken from the oven and let it rest for 20 minutes before carving.
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