Harissa-Roasted Chicken Thighs with Charred Lemon
Ingredients
- 8 pieceschicken thighs (bone-in, skin-on)
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 1 tablespoonhoney
- 4 clovesgarlic
- 2lemon
- 1 teaspoonsmoked paprika
- ½ teaspooncumin
- 1½ teaspoonkosher salt
- ½ teaspoonblack pepper
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 2 lemons in half.
Method
- 01
Preheat oven to 425°F.
- 02
In a small bowl, whisk together harissa paste, olive oil, honey, minced garlic, smoked paprika, cumin, salt, and black pepper until smooth.
- 03
Pat chicken thighs dry with paper towels. Arrange skin-side up on a large rimmed baking sheet.
- 04
Rub the harissa mixture evenly over all sides of each thigh. Halve the lemon and tuck the pieces around the chicken.
- 05
Roast at 425°F for 35–40 minutes, until the skin is deeply browned and crispy and the internal temperature reaches 165°F at the thickest part of the thigh.
- 06
Let rest 5 minutes before serving. Squeeze the charred lemon over the chicken if desired.
Spice Tips
Harissa brings bold, warm spice with a smoky edge. For milder heat, reduce to 2 tablespoons. For extra punch, stir a pinch of cayenne or fresh red chili flakes into the paste. A squeeze of fresh lemon juice or a dollop of cooling Greek yogurt on the side balances the intensity.
Stores beautifully in the refrigerator for 5 days in an airtight container. Reheat gently in a 325°F oven for 8–10 minutes, or microwave individual portions for 1–2 minutes. Excellent served cold or room-temperature as a salad topper or with grain bowls. Freezes well for up to 3 months (thaw overnight before reheating).