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Spicy Harissa Roasted Chicken Thighs

A quick and delicious recipe for roasted chicken thighs marinated in harissa paste, perfect for busy weeknights.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, North African
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs, bone-in and skin-on The skin is essential for achieving crispy texture.
  • 2 tablespoons harissa paste Can be store-bought or homemade.
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1 piece lemon, zested and juiced
  • Fresh herbs (like parsley or cilantro) for garnish

Method
 

Preparation and Marinating
  1. In a large bowl, combine the harissa paste, olive oil, salt, pepper, minced garlic, lemon zest, and lemon juice. Toss in the chicken thighs and coat them evenly.
  2. Cover and let it marinate in the fridge for at least 30 minutes (or up to overnight for best flavors).
Cooking
  1. Preheat your oven to 425°F (220°C).
  2. Place the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper.
  3. Roast for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden brown.
Serving
  1. Once your chicken is roasted to perfection, remove it from the oven and let it rest for about five minutes.
  2. Top it off with some fresh herbs before serving.

Notes

You can add yogurt or cream to the marinade to tone down the heat. Leftovers can be stored in an airtight container for up to three days and reheated in the oven for best texture.