Use the harissa carefully as it can be very spicy. The best thing is to use homemade harissa, because you always do that with a degree of spiciness that suits you personally.
You can also serve a harissa dip with the dish (harissa mixed with good mayo).
Preheat the oven to 230 ° C.
Wash the chicken and pat dry very well (!!). Rub the inside well with salt and pepper. Then place the chicken on a rack in a roasting pan.
In a bowl, mix the softened butter, 1 teaspoon each of salt and pepper and the harissa well. If you like garlic, a little can be mixed in, but not too much, maybe 2-3 medium-sized cloves.
Rub this mixture very liberally into the whole chicken. This mixture should also be pushed under the chicken skin and rubbed in.
If you like, you can also put a few lemon wedges inside the chicken.
You get a lot more flavor in the chicken if you let it sit covered in the refrigerator for several hours.
Fry the chicken breast side down in the oven for 20-30 minutes. The skin should begin to turn brown. Brush with the liquid butter and turn over (breast side up). Brush the breast with the liquid butter as well - the skin should also begin to turn brown. Fry another 5 minutes.
Brush on again and turn the temperature down to 160 ° C. Bake for another 45-55 minutes until the meat juice comes out clear.
If you like the chicken browned, you can turn on the grill for a few minutes
Place the chicken on a platter and let it rest for 10 minutes.
Cut up the chicken and, if you like, pour the liquid from the roasting pan over it.
This goes well with grilled vegetables and rice, but also grilled (oven) potatoes, also couscous, fresh salad,
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