Put harissa basted chicken in cold oven, breasts up on roasting rack. The chicken marinades as the oven heats up. Put oven to 450F degrees. Check with temperature probe in breast after 25 minutes, should be 165 degrees.

When breast is 165F degrees, chicken is done, you can tell, leg will wiggle easily. Test, turn oven off, rest chicken ten minutes to make instant salad of sliced cucumber, tomato and red onion. Cut chicken in four, two leg quarters and two breasts, serve over salad. Enjoy.

You can probably tell from this picture of the cold Harissa Lemon Pepper Chicken breast the next morning for breakfast, how juicy and tender the meat is. You can taste the lemon freshness, and a mild tang of peppers, and hints of spices. I have never tasted green Harissa Lemon Pepper Sauce before, and only once Red Harissa, but I am going to put this on seafood, fish and lamb and beef from now on!

And here is a cold Harissa Chicken Lunch salad, with sliced fresh cucumber, chopped Harissa chicken breast, sliced fresh poblano pepper, sliced red onion and sliced tomato, with a mild ranch dressing so the Harissa flavors come out.

Simmer leftover chicken overnight: back, wingtips, organs in cast iron dutch oven with 4 cups water, parsley, cilantro, tomato, green pepper, leftover onion skins, pinch of salt. Freeze chicken broth. Soft chicken bones go to the cat.