Skillet Roasted Buttermilk Harissa Chicken

Absolute heaven.  The key to this is a long brine and then massaging the spices in thoroughly.  A hot oven sears the flavor in.  

Skillet Roasted Buttermilk Harissa Chicken

Buttermilk and chicken are a marriage made in heaven, especially when you fuss it up with some really great seasoning
Prep Time: 1 day 10 minutes
Cook Time: 45 minutes
Rest Time: 10 minutes
Total Time: 1 day 1 hour 5 minutes
Course: Main Course
Cuisine: Fusion
Keyword: buttermilk, chicken breasts, harissa, skillet
Servings: 4
Calories: 120kcal



  • 1 4-5 pound chicken spatchcocked
  • 2 cups buttermilk
  • 1 tbsp kosher salt
  • 1 tbsp dried thyme
  • 1 tbsp dried basil
  • 2 tsp dried marjoram
  • 1 tsp garlic powder
  • 2 tbsp harissa
  • 1-2 tbsp olive oil


  • Mix 1 tablespoon of kosher salt with 2 cups of buttermilk in a gallon size Ziploc bag
    1 tbsp kosher salt, 2 cups buttermilk
  • Seal chicken in ziploc bag and brine overnight (or a minimum of 8 hours)
  • When ready to cook, remove chicken from brine and pat with a towel to remove as much buttermilk as possible
  • With sharp poultry shears, cut the backbone out of the chicken
  • Flip the chicken over and press down firmly to flatten the breastbone
  • In a bowl, mix together the thyme, basil, marjoram, garlic powder and harissa
    1 tbsp dried thyme, 1 tbsp dried basil, 2 tsp dried marjoram, 1 tsp garlic powder, 2 tbsp harissa
  • Mix with 1-2 tablespoons of olive oil to make a paste
    1-2 tbsp olive oil
  • Thoroughly rub the mixture into the skin of the chicken. Use all of the mixture
    1 4-5 pound chicken
  • Dust with coarse sea salt if desired
  • Place in skillet, tucking down the legs and wings if necessary
  • Roast in the middle of the oven for about 25 minutes
  • Turn the skillet and continue to roast for another 20 minutes or so until the juices run clear and the internal temp reads 165°
  • Remove from oven and let rest on a cutting board for 10 minutes before carving
  • Carve and serve immediately


Spatchcocking a chicken is a lot easier than one would think.  But if you can't or won't (no judgement), ask your butcher to do it for you.


Calories: 120kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 1973mg | Potassium: 235mg | Fiber: 1g | Sugar: 7g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 2mg
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Skillet Roasted Buttermilk Harissa Chicken
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