Harissa Roasted Chicken
Tender roasted chicken thighs glazed with spicy-sweet harissa and mellowed by yogurt. A one-pan Mediterranean dinner with caramelized edges and juicy meat.
- Total time
- 45 min
- Servings
- 4
- Calories
- 410
- Protein
- 38g
Ingredients
- 8 pieces boneless, skin-on chicken thighs
- 3 tablespoons harissa paste
- ⅓ cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 1 tablespoon honey
- ¾ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 1
Set the oven to 425°F and wait for the indicator light or beep to confirm it has finished heating, about 10 minutes.
- 2
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 3
In a small bowl, stir together the harissa paste, yogurt, lemon juice, minced garlic, and honey until the mixture is uniform and no streaks remain.
- 4
Pat the chicken thighs dry with paper towels by pressing gently on the skin side and then the underside until no moisture remains on the surface.
- 5
Arrange the chicken thighs skin-side up in a single layer on a large rimmed baking sheet, spacing them about 1 inch apart.
- 6
Sprinkle the salt and pepper evenly over the chicken—about 3 pinches of salt and 1 pinch of pepper per thigh.
- 7
Spoon the harissa-yogurt mixture over each thigh, using the back of a spoon to spread it in an even layer covering the skin.
- 8
Slide the baking sheet into the preheated oven and roast for 25–30 minutes until the skin is deep golden brown with some charred spots and the meat is cooked through.
- 9
Remove the sheet from the oven and let the chicken rest for 3 minutes before serving so the juices redistribute into the meat.
Tools you’ll need
- oven
- rimmed baking sheet (13×18 inch)
- small bowl
- spoon
- paper towels
- measuring spoons
- cutting board
- knife
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