Photo of Harissa roast chicken & bulgar wheat by WW

Harissa roast chicken & bulgar wheat

Points® value
Total Time
2 hr 20 min
20 min
1 hr 40 min
Warm bulgur wheat with roasted peppers and onions is a perfect match for this spicy roast chicken.


Roast Chicken, Mixed Meat, Skinless

720 g, 1.75kg whole chicken

Harissa paste

2 teaspoon(s)


1 zest(s) of 1


1 medium, quartered

Lemon Juice, Fresh

40 ml

Peppers, all types

3 medium, deseeded and thinly sliced


2 medium, cut into wedges

Olive Oil

2 teaspoon(s)

Bulgur wheat, dry

250 g, rinsed well

Chicken stock cube(s)

1 cube(s), mixed with 5 tbsp boiling water to form a paste

Parsley, fresh

4 sprig(s), fresh, chopped


  1. Heat the oven to 200°C, fan 180°C, gas mark 6. Put the chicken in a roasting tin, then carefully lift the skin away from the breast, starting at the neck end. Rub most of the harissa paste over the breast meat, under the skin, then rub the remainder over the skin of the legs and wings. Replace the skin, squeeze the lemon quarters over, then add to the tin. Roast for 1 hour 40 minutes or until the juices run clear. Loosely cover with foil after about 30 minutes. When cooked, remove from the oven and leave to rest for 20 minutes before removing the skin and discarding. Then carve the meat.
  2. Meanwhile, toss the peppers and onions with the oil in a large roasting tin. Roast for 45 minutes alongside the chicken, until softened and charred.
  3. Put the bulgur wheat in a bowl, add the chicken stock, then pour over 600ml boiling water. Stir, cover with cling film and leave for 15 minutes, then fluff with a fork. Add the roasted vegetables, lemon zest, juice and parsley, stir to combine, then season to taste. Serve with 120g carved skinless chicken per person. SmartPoints are based on mixed meat.