Harissa Roasted Chicken Thighs

Name: Harissa Roasted Chicken Thighs
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Ingredients: 8 chicken thighs, bone-in and skin-on; 3 tablespoons harissa paste; 3 tablespoons olive oil; 2 tablespoons honey; 2 tablespoons lemon juice; 4 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 lemon, cut into wedges; 400g mixed vegetables, such as bell peppers and zucchini

Chicken thighs marinated in harissa paste and roasted until the skin is crispy and the meat is falling off the bone. It practically cooks itself and walks in looking like you spent all day.

65 min4 servingsEasy

You'll needOven

Ingredients

8chicken thighs, bone-in and skin-on
3 tablespoonsharissa paste
3 tablespoonsolive oil
2 tablespoonshoney
2 tablespoonslemon juice
4 clovesgarlic, minced
1 teaspoonground cumin
1 teaspoonground coriander
0.5 teaspoonsalt
0.25 teaspoonblack pepper
1lemon, cut into wedges
400gmixed vegetables, such as bell peppers and zucchini

How to make it

Step 1—

Preheat oven to 220°C (425°F).

Step 2—

In a small bowl, combine harissa paste, olive oil, honey, lemon juice, minced garlic, cumin, coriander, salt, and black pepper.

Step 3—

Pat chicken thighs dry with paper towels and place on a large roasting pan.

Step 4—

Rub the harissa mixture evenly over all sides of the chicken thighs.

Step 5—

Chop mixed vegetables into bite-sized pieces and arrange around the chicken.

Step 6—

Drizzle vegetables with a little olive oil and season with salt and pepper.

Step 7—

Roast in preheated oven for 45-50 minutes until chicken skin is golden and internal temperature reaches 74°C (165°F).

Step 8—

Remove from oven and let rest for 5 minutes before serving with lemon wedges.

Kitchen picks

Tools that make this recipe easier

Roasting Tin Set

Heavy duty roasting tins that go from oven to table. Essential for any roasted meal.

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