Harissa Roasted Chicken Thighs
Bone-in chicken thighs rubbed with smoky harissa paste, roasted until the skin is deeply caramelised. Serve with couscous and a simple cucumber-yogurt sauce.
- Total time
- 40 min
- Servings
- 2
- Calories
- 510
- Protein
- 44g
Ingredients
- 4 piece bone-in chicken thighs
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 3 piece garlic cloves
- 1 tsp lemon zest
- ½ cup Greek yogurt
- ½ piece cucumber, grated
- 2 tbsp fresh mint
- ½ tsp salt
Instructions
- 1
Preheat oven to 220°C (425°F). Mix harissa, olive oil, minced garlic, and lemon zest. Rub all over chicken thighs, season with salt, and let sit 10 minutes.
- 2
Place thighs skin-side up in a roasting dish. Roast 30-35 minutes until skin is charred in places and internal temperature reaches 75°C (165°F).
- 3
While chicken roasts, squeeze moisture from grated cucumber. Mix with yogurt, mint, and a pinch of salt.
- 4
Rest chicken 5 minutes, then serve with cucumber-yogurt sauce alongside.
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