Harissa , a Tunisian chili paste made from roasted red peppers, garlic, and spices, brings heat and depth to these roasted chicken thighs . The dish is incredibly simple but packed with flavor. The chicken develops crispy skin and a caramelized coating in the oven, while staying juicy and tender inside. It’s perfect served with couscous, roasted veggies, or flatbread.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 45 minsTotal Time 1 hr 4 bone-in, skin-on chicken thighs
2 tbsp harissa paste (store-bought or homemade)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
Zest and juice of 1 lemon
Salt & black pepper, to taste
Chopped parsley or cilantro, for garnish
Lemon wedges, for serving
Marinate the Chicken
1
In a bowl, whisk together harissa , olive oil , garlic , cumin , paprika , lemon zest , and lemon juice .
Pat chicken thighs dry, season with salt and pepper , and coat evenly with the marinade.
Cover and refrigerate for 30 minutes to overnight (optional for deeper flavor).
Roast the Chicken
2
Preheat oven to 425°F (220°C) .
Arrange chicken thighs skin-side up on a foil-lined or lightly greased baking sheet or cast-iron skillet.
Roast for 40–45 minutes , until skin is crisp and internal temperature reaches 165°F (74°C) .
Broil for the last 2–3 minutes for extra caramelization, if desired.
Garnish and Serve
3
Let chicken rest for 5 minutes.
Sprinkle with fresh herbs and serve with lemon wedges .
Serving Suggestions
4
Couscous or bulgur salad with herbs and citrus
Roasted carrots , cauliflower , or sweet potatoes
Flatbread with hummus or yogurt sauce on the side
Tips & Variations
5
Use boneless thighs or drumsticks —adjust cook time accordingly.
Add chopped preserved lemon or green olives to the pan for Moroccan vibes.
Leftovers? Slice and serve over salad or in wraps.
Ingredients 4 bone-in, skin-on chicken thighs
2 tbsp harissa paste (store-bought or homemade)
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
Zest and juice of 1 lemon
Salt & black pepper, to taste
Chopped parsley or cilantro, for garnish
Lemon wedges, for serving
Directions Marinate the Chicken
1
In a bowl, whisk together harissa , olive oil , garlic , cumin , paprika , lemon zest , and lemon juice .
Pat chicken thighs dry, season with salt and pepper , and coat evenly with the marinade.
Cover and refrigerate for 30 minutes to overnight (optional for deeper flavor).
Roast the Chicken
2
Preheat oven to 425°F (220°C) .
Arrange chicken thighs skin-side up on a foil-lined or lightly greased baking sheet or cast-iron skillet.
Roast for 40–45 minutes , until skin is crisp and internal temperature reaches 165°F (74°C) .
Broil for the last 2–3 minutes for extra caramelization, if desired.
Garnish and Serve
3
Let chicken rest for 5 minutes.
Sprinkle with fresh herbs and serve with lemon wedges .
Serving Suggestions
4
Couscous or bulgur salad with herbs and citrus
Roasted carrots , cauliflower , or sweet potatoes
Flatbread with hummus or yogurt sauce on the side
Tips & Variations
5
Use boneless thighs or drumsticks —adjust cook time accordingly.
Add chopped preserved lemon or green olives to the pan for Moroccan vibes.
Leftovers? Slice and serve over salad or in wraps.
Harissa Roasted Chicken Thighs
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