A roast chicken to satisfy and impress
Serves 4
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Feed the family with a classic roast chicken thoroughly spiced, and lusciously sweetened with honey. This recipe carries echoes of Middle Eastern cooking in its mix of flavours, particularly in the spicy fried potatoes served together with the centrepiece. We recommend a salad on the side to go with it, too.


  • 1.6 kg whole chicken
  • 2 tbsps honey, warmed
  • 1 tbsp extra virgin olive oil
  • 2 clove garlic, crushed
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp ground cinnamon
  • ½ tsp sweet paprika
  • 2 tsps fresh oregano, chopped
  • ½ cup (125 ml) water
  • 1 lemon


  • 1 kg baby new potatoes
  • 2 tbsps olive oil
  • 1 tbsp harrisa paste
  • 2 clove garlic, crushed
  • 2 tsps cumin seeds
  • 2 tsps lemon zest
  • 2 tbsps flat-leaf parsley, finely chopped

Preheat oven to 200 C.


Rinse chicken under cold water; pat dry inside and out with paper towel. Tuck wings under chicken; tie legs together with kitchen string.


Combine honey, oil, garlic, spices and oregano in a small bowl. Place chicken in a medium oiled roasting pan; rub honey mixture over chicken. Pour the water into the pan, add lemon; season.


Roast chicken 1 hr, covering any parts that are overbrowning with oiled foil, or until juices run clear when a skewer is inserted into the thickest part of a thigh.


Meanwhile, make spicy fried potatoes. Place potatoes in a large saucepan, add enough cold water to just cover; bring to the boil. Boil for 6 mins or until almost tender (cooking time will vary depending on the size of the potatoes). Drain; leave to cool and dry completely in a colander. About 15 mins before chicken is cooked, heat oil in a large frying pan; cook potatoes, paste, garlic and seeds, turning occasionally, for 15 mins or until potatoes are browned. Stir in rind and parsley; season to taste.

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