Harissa-Roasted Chicken Thighs with Charred Vegetables
Ingredients
- 8 pieceschicken thighs (bone-in, skin-on)
- 3 tablespoonharissa paste
- 3 tablespoonolive oil
- 1 tablespoonhoney
- 1lemon
- 2 piecesbell pepper (mixed colors)
- 1 largered onion
- 1 largezucchini
- 1 poundbaby potatoes
- ·salt
- ·black pepper
- ·fresh cilantro
Prep
- 01
Dice bell peppers into 1-inch chunks.
- 02
Cut red onion into thick wedges.
- 03
Cut zucchini into half-moons about 1/2-inch thick.
- 04
Cut baby potatoes in half if large, leave whole if small.
Method
- 01
Preheat oven to 425°F.
- 02
In a small bowl, whisk together harissa paste, olive oil, honey, and the juice of half the lemon.
- 03
Pat chicken thighs dry and arrange on a large sheet pan. Season generously with salt and pepper.
- 04
Brush chicken with half the harissa mixture, coating both sides.
- 05
Toss potatoes, bell peppers, red onion, and zucchini with the remaining harissa mixture, salt, and pepper. Scatter around the chicken in a single layer.
- 06
Roast for 30–35 minutes, stirring vegetables halfway through, until chicken skin is crispy and golden and an instant-read thermometer inserted into the thickest thigh reads 165°F.
- 07
Squeeze the remaining lemon half over the pan. Garnish with cilantro and serve directly from the sheet pan.
Spice Tips
Harissa is moderately spicy; reduce to 2 tablespoons if you prefer mild heat. For more warmth, add a pinch of smoked paprika or cayenne to the harissa mixture. A drizzle of tahini stirred into leftover pan juices makes a silky sauce.
For extra color, use a mix of red, yellow, and orange bell peppers. Any firm vegetable works—try green beans, eggplant, or asparagus. Leftovers keep well for 3 days in the fridge and reheat beautifully.