Harissa roast chicken with blistered summer veg recipe

Name: Harissa roast chicken with blistered summer veg
Yield: Serves 6
Ingredients: 3 tbsp harissa paste; 1 tbsp red wine vinegar; 2 tbsp olive oil; 1.5kg whole chicken; 2 red onions, each cut into 6 wedges; 2 x 250g cherry tomatoes on the vine; 750g baby new potatoes, scrubbed, any large ones halved; 2 lemons, 1 cut into wedges, 1 zested; 3 courgettes, cut into 2cm slices; 4 mint sprigs, leaves picked

Sunny weather needn't mean missing out on a Sunday roast! This veg-packed roast is super easy. Marinade your chicken with harissa, then roast with summer veg for a delicious weekend meal.

See method

Serves 6
Takes 1 hr 35 mins plus resting
553 calories / serving

Dairy-free
Gluten-free

Shop your ingredients

Tesco Harissa Paste 90G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
3 tbsp harissa paste
£1.80
£20.00/kg
Tesco Red Wine Vinegar 350Ml
1 tbsp red wine vinegar
£1.55
£4.43/litre
Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Large Whole Chicken 1.7-2.1kg
1.5kg whole chicken
£5.25
£3.09/kg
Tesco Red Onions Loose
Aldi Price Match
2 red onions, each cut into 6 wedges
£0.20
£0.95/kg
Tesco Organic Cherry Tomatoes On The Vine 200g
2 x 250g cherry tomatoes on the vine
£2.10
£10.50/kg
Tesco Organic Baby Potatoes 750G
750g baby new potatoes, scrubbed, any large ones halved
£1.45
£1.93/kg
Tesco Lemons Each
2 lemons, 1 cut into wedges, 1 zested
£0.37
£0.37/each
Tesco Courgettes Loose
Aldi Price Match
3 courgettes, cut into 2cm slices
£0.56
£2.78/kg
Tesco Fresh Cut Mint 30G
Aldi Price Match
4 mint sprigs, leaves picked
£0.50
£16.67/kg

Method

Preheat the oven to gas 5, 200°C, fan 180°C. Mix 2 tbsp harissa paste, the vinegar and oil together in the bottom of a large roasting tin; season with black pepper. Rub the chicken all over with the marinade.
Add the onions, tomatoes on the vine, potatoes and lemon wedges to the tin around the chicken, turning in the marinade.
Roast the chicken for 1 hr, basting a couple of times. Add the courgettes to the tin, tossing in the juices, then roast for another 18 mins. Brush the final 1 tbsp harissa over the chicken skin and return to the oven for 2 mins or until the juices run clear when a skewer is inserted into the thickest part of the leg, and the veg is golden.
Leave the chicken to rest for at least 20 mins, then squeeze over the roasted lemon wedges. Scatter over the mint leaves and lemon zest before carving.