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.
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).
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.
Let chicken rest for 5 minutes.
Sprinkle with fresh herbs and serve with lemon wedges.
Couscous or bulgur salad with herbs and citrus
Roasted carrots, cauliflower, or sweet potatoes
Flatbread with hummus or yogurt sauce on the side
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.
4 servings