Ingredients

The following ingredients have 4 Servings
  • 1 onion, cut into 8 wedges
  • 1.8 kg (4lb) whole chicken
  • olive oil
  • 2 teaspoons butter
  • 1 teaspoon salt
  • ¼ cup honey
  • 1 ½ tablespoons harissa paste ((notes))
  • 1/2 lemon, zest & juice only
  • ½ teaspoon ground cumin
  • 1 teaspoon sweet (or mild) paprika

Instruction

  • Preheat oven to 200C / 395F / 180C fan forced. Place onions in the bottom of a large baking dish or tray (large enought to fit the chicken).
  • Butterfly the chicken: Cut down each side of the backbone of the chicken to remove it, then flip it over and press with the palm of your hand to flatten out the chicken at the breastbone. Place chicken on top of the onions, breast side up.
  • Put a few small pieces of butter under the skin of the chicken on the breast part. Now rub the skin of the chicken with a little salt and oil. Place in the oven for 20 minutes.
  • While the chicken is cooking, bring the honey, harissa paste, lemon juice & zest, cumin & paprika, to a simmer in a small saucepan. Continue simmering until it gets quite thick and syrupy (like honey consistency).
  • Once the chicken has been in the oven for 20 minutes, take it out and brush the sauce all over.
  • Return the chicken to the oven and bake for 25-30 minutes until it's cooked through (notes), While it's cooking, baste every 5-7 minutes with the juices from the pan or any leftover sauce,
  • Chop it into 8 pieces with a carving knife, drizzle a little of the pan juices over the top and serve.