Harissa & Sumac Roasted Chicken with Tzatziki

Roasted chicken with harissa and sumac, served with tzatziki and lemon wedges.

5 from 1 vote

Harissa & Sumac Roasted Chicken with Tzatziki

Weeknight dinner idea: this harissa and sumac roasted chicken with tzatziki! It is SO good. First, you’ll start by making your marinade with harissa powder, lemon pepper, sumac, paprika, salt, pepper and oil, all tossed over a spatchcocked chicken.

Prep Time10

Cook Time30

Total Time40

Course: Chicken, Dinner

Cuisine: American, Fusion, Middle Eastern

Servings:

Author: Lindsey Baruch

Ingredients

For The Marinade

2 tablespoons harissa powder
2 tablespoons lemon pepper
1 tablespoon sumac (I'm using Spice Tribe)
1 teaspoon paprika
½ cup olive oil
Salt and pepper to taste
1 whole chicken, backbone removed and split into 2
1 red onion, roughly chopped
juice of 1 lemon to finish

Tzatziki Sauce

1 Persian cucumber, grated
7 oz greek yogurt
½ of a lemon zest
1 tablespoon olive oil
1 garlic clove, grated
1 tablespoon dill, chopped
1 tablespoon mint, chopped
½ teaspoon vinegar
Salt to taste

Instructions

Preheat your convection oven to 430 degrees. In a mixing bowl, make your chicken marinade by tossing harissa, lemon pepper, sumac, paprika, salt and pepper and olive oil. Mix well.
On a baking dish or oven-safe dish, add your chicken in and toss over your marinade all around the chicken, on all sides. Add in your red onions around the chicken. Bake for 45-55 minutes, until the internal temperature reaches 165 degrees or more.
In the meantime, make your tzatziki. In a bowl, add your grated cucumber, yogurt, lemon juice, lemon zest, olive oil, garlic, dill, mint, vinegar and salt. Mix well and set aside.
When your chicken is ready, remove from the oven, let rest for 15 minutes, toss over lemon juice. Slice, and serve with your sauce!

Nutrition