Recipes Ingredients Meat & Poultry Chicken Roast Chicken with Lemony Harissa Glaze Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 25 mins Total Time: 2 hrs 15 mins Servings: 4 Doctor our homemade Meyer-lemon and cardamom marmalade with harissa paste for a spicy-sweet glaze that takes roast chicken to extraordinary new heights. Ingredients 4 scallions, trimmed and coarsely chopped (½ cup) 1 tablespoon coarsely chopped garlic (from 2 to 3 cloves) 2 teaspoons grated lemon zest and 1 tablespoon fresh juice (from 1 lemon), plus 1 more lemon, peel and pith removed, cut into ⅛-inch rounds ¼ cup coarsely chopped fresh ginger (from a peeled 2-inch piece) 1 cup packed cilantro 3 tablespoons extra-virgin olive oil 1 tablespoon harissa paste Kosher salt 1 whole chicken (3 ½ to 4 pounds) 2 small onions, cut into ¼-inch rounds ⅓ cup Meyer-Lemon and Cardamom Marmalade or high-quality store-bought lemon marmalade, coarsely chopped Directions In a food processor, pulse scallions, garlic, lemon zest, ginger, and cilantro until finely chopped. Add oil, harissa, lemon juice, and 1 tablespoon salt; process until a paste forms. Using kitchen shears, remove backbone from chicken. Place, breast-side up, on a cutting board; press down with your hands to flatten. Spread half of paste under and over skin and over cavity side. Arrange onions in a large cast-iron skillet. Place chicken on top, skin-side up. Let stand at room temperature 1 hour, or refrigerate, uncovered, up to 8 hours. (Bring to room temperature before roasting.) Preheat oven to 425 degrees. Arrange half of lemon rounds on chicken. Roast 25 minutes. Combine remaining paste and marmalade; brush chicken with mixture and top with remaining lemon rounds. Roast until a thermometer inserted in thickest part of thigh (not touching bone) reads 155 degrees, about 20 minutes more. Let stand 10 minutes; serve. Cook's Notes Adding lemon rounds in two stages allows for a combination of super-caramelized rounds and fresher bursts of just-cooked juice. If you prefer only caramelized lemons, add them all at the beginning.The harissa-marmalade mixture is added halfway through cooking to prevent the sugars in the marmalade from burning. Rate it Print