Harissa-Roasted Chicken Thighs with Charred Vegetables
Ingredients
- 8 pieceschicken thighs (bone-in, skin-on)
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 1lemon
- 4 clovesgarlic
- 2red bell pepper
- 1 largeyellow onion
- 1 largezucchini
- 2 cupcherry tomatoes
- 1½ teaspoonkosher salt
- ¾ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- ¼ cupfresh cilantro
Prep
- 01
Mince 4 cloves garlic.
- 02
Cut 2 red bell peppers into 1½-inch chunks.
- 03
Cut 1 large yellow onion into 8 wedges.
- 04
Cut 1 large zucchini into half-moons about ½-inch thick.
- 05
Roughly chop ¼ cup fresh cilantro.
Method
- 01
Preheat oven to 425°F.
- 02
In a small bowl, stir together harissa paste, olive oil, minced garlic, salt, black pepper, and smoked paprika.
- 03
Arrange chicken thighs skin-side up on a large sheet pan. Spread half the harissa mixture over the chicken, coating well.
- 04
Scatter bell peppers, onion, zucchini, and cherry tomatoes around the chicken. Drizzle remaining harissa mixture over the vegetables and toss gently to coat.
- 05
Roast for 35–40 minutes, stirring vegetables halfway through, until chicken skin is deeply browned and an instant-read thermometer inserted into the thickest thigh reads 165°F.
- 06
Squeeze lemon juice over the pan, scatter cilantro on top, and serve directly from the sheet pan.
Spice Tips
This recipe has a moderate harissa heat. For more punch, stir ¼ teaspoon cayenne into the harissa mixture. For a gentler approach, reduce harissa to 2 tablespoons and add 1 tablespoon of Dijon mustard for depth instead of heat. A dollop of yogurt or labne on the side cools and balances the spice beautifully.
For a smokier kick, use smoked harissa if you can find it. Leftovers keep in the fridge for 3 days and reheat beautifully at 350°F. You can swap bell peppers for eggplant or add potatoes if you want more substance.