Fiery Harissa-Rubbed Roast Chicken with Citrus Glaze

Fiery Harissa-Rubbed Roast Chicken with Citrus Glaze

A whole roasted chicken coated in CEREN Hot Harissa Spice Blend and finished with a sticky citrus glaze.

Ingredients

  • 1 whole chicken (1.5–2 kg)
  • 3 tablespoons olive oil
  • 2 tablespoons CEREN Hot Harissa Spice Blend
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • Juice and zest of 1 orange
  • Juice of 1 lemon
  • 2 tablespoons honey
  • Salt and black pepper, to taste

Instructions

Prepare marinade: Mix olive oil, CEREN Hot Harissa Spice Blend, garlic, cumin, salt, and pepper. Rub generously all over the chicken, including under the skin.

Marinate: Cover and refrigerate for at least 2 hours (overnight is best).

Roast: Place chicken in a roasting pan. Bake at 190°C (375°F) for 1 hour 15 minutes, basting occasionally.

Make glaze: In a small saucepan, simmer orange juice, lemon juice, zest, and honey until slightly thickened.

Finish: Brush glaze over chicken in the last 10 minutes of roasting for a caramelized, sticky finish.

Serve: Slice and pair with roasted vegetables or bulgur pilaf.

👉 This dish balances intense heat with citrus sweetness — a dinner-party centerpiece.