Description
Learn how to make these quick roasted juicy harissa chicken thighs, using either bone in or boneless meat. They’re super tender and make a delicious entree for a meal when paired with salad, hummus, roasted veggies, rice or couscous.
Ingredients
Scale
- 1/4 cup harissa paste (can also be store bought)
- 1 tsp olive oil
- 1 tsp lemon juice + 1 tsp lemon zest
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp cumin
- 6–8 cloves garlic, grated (depends on how much you love garlic & the size of your cloves)
- 2 lbs chicken thighs, about 6-8 thighs (can be boneless or bone in)
- Optional: additional harissa, lemon slices & fresh herbs to garnish
Instructions
- Make the harissa rub. In a large bowl combine harissa, olive oil, lemon juice & zest, salt, pepper, paprika, cumin, & garlic. Mix well.
- Prep the oven & chicken. Preheat your oven to 400° F/205° C. Pat the chicken dry with paper towels before adding to the bowl with the harissa mix and rubbing to coat the chicken all over.
- Roast. Cook the chicken for 40 minutes, or until cooked through (it should reach an internal temperature of 165° F / 74° C). The time this takes will vary depending on if you’re using boneless or bone in thighs.
- Serve. Let the chicken rest for at least 5 minutes before serving with a squeeze of additional harissa, lemon juice & fresh herbs.
