Dec '25 • General discussion
Harissa Butter Roast Chicken with Pomegranate Glaze
If you’re afraid of dry chicken, this recipe is for you.
This is my harissa butter spatchcocked chicken with roasted vegetables and a glossy pomegranate glaze — crispy skin, juicy meat, and flavor all the way through.
✨ Why this works:
– Spatchcocking = even cooking
– Dry skin = better browning
– Butter under the skin = no regrets
Harissa Butter:
Butter, orange zest, grated garlic, harissa spice blend, salt, pepper
Pomegranate Glaze:
Fresh pomegranate arils, fresh orange juice, honey, ginger
(Pro tip: a splash of red wine vinegar for depth)
Veggies:
Red potatoes, carrots, onions, garlic, celery, olive oil, granulated garlic, salt, pepper
Roast at 425°F until the thick part of the breast hits at least 160°F, then rest and devour.
Save this for the next time you want a chicken dinner that actually delivers. 🍗✨
1:58
1
1 comment
Harissa Butter Roast Chicken with Pomegranate Glaze
powered by
skool.com/jonesingforfood-7032
Bold, globally inspired home cooking with a chef’s mindset. Cook once, eat twice with flavors that travel and meals that evolve.
Suggested communities
Powered by