Ingredients
- For the Chicken:
- 1 ½ pounds chicken thighs (bone-in, skin-on)
- For the Marinade:
- ½ cup harissa sauce or paste
- 4 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 ½ tbsp honey (up to 3 tbsp for added sweetness)
- 1 tbsp fresh lemon juice
- 1 tsp cumin
- 1 tsp smoked paprika
- ¾ tsp fine sea salt
- ½ tsp fresh ground black pepper
- Optional Garnish:
- Chopped parsley
- Lemon wedges
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with a paper towel.
- Make the Marinade: In a large bowl, mix together the harissa paste, minced garlic, olive oil, honey, lemon juice, cumin, smoked paprika, salt, and pepper until well combined.
- Marinate the Chicken: Add the chicken thighs to the bowl and toss to coat thoroughly in the harissa marinade. Cover and refrigerate for at least 1 hour, or up to overnight for the best flavor.
- Preheat the Oven: Preheat your oven to 425°F (220°C). Grease a rectangular baking dish with cooking spray.
- Roast the Chicken: Place the marinated chicken thighs skin-side up on the baking dish. Spoon any extra marinade over the chicken. Roast in the oven for 30-35 minutes, or until the skin is crispy and the chicken is cooked through. For a slightly charred finish, broil for 2–3 minutes at the end.
- Rest and Serve: Let the chicken rest for 5 minutes before serving. Garnish with chopped parsley and lemon wedges if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep the skin crispy.
- Freezer: Marinated but uncooked chicken can be frozen for up to 2 months. Thaw overnight in the fridge before baking.
- Make Ahead: Marinate the chicken the night before for the best flavor and easy prep the next day.
- Prep Time: 16 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: African, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 499
- Sugar: 12g
- Sodium: 830mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 57g
- Cholesterol: 145mg
