Baked Harissa Chicken Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A whole spatchcocked chicken smothered in a spicy-sweet harissa and apricot jam sauce, roasted with potatoes, squash, and onions. Flavorful, juicy, and impressive for entertaining.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 whole chicken (buterflied)
- 3 tablespoon harissa paste
- 4 tablespoon apricot jam
- 3 tablespoon olive oil (divided)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 pound baby potatoes (halved)
- 1 large acorn squash (halved, seeds removed, and cut into wedges)
- 2 medium red onions (peeled and quartered)
- 2 lemons (thinly sliced)
- pomegranate seeds (for serving)
- fresh chopped parsley (to garnish)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 296mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 467mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.