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One Pan Harissa Chicken

One Pan Harissa Chicken

One Pan Harissa Chicken is a flavorful and easy-to-make dish that combines marinated chicken thighs with roasted vegetables, all cooked in a single pan for minimal cleanup. The harissa paste adds a smoky heat, balanced by honey and lemon, creating a delicious meal that brings people together.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Moroccan
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs
  • 3-4 tbsp harissa paste
  • 3 tbsp extra virgin olive oil
  • 1 tbsp honey or maple syrup
  • 1 large lemon (juice & zest)
  • 4-5 garlic cloves (minced or smashed)
  • 1 lb baby potatoes (halved)
  • 1 large red onion (cut into thick wedges)
  • 2 medium bell peppers (sliced into strips)
  • Salt and black pepper (to taste)
  • 1/4 cup fresh parsley or cilantro (for garnish)

Method
 

  1. In a small bowl, whisk together the harissa paste, olive oil, honey, lemon juice, lemon zest, and minced garlic. Set aside.
  2. Preheat your oven to 425 degrees Fahrenheit. Wash and dry the chicken thighs, cut the baby potatoes in half, and slice the onions and peppers. Place all vegetables on a large, rimmed baking sheet.
  3. Place the chicken thighs on the baking sheet with the vegetables. Pour the harissa marinade over everything and toss until coated. Season with salt and pepper.
  4. Roast in the oven for 30 to 35 minutes, until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the potatoes are tender.
  5. Let rest for five minutes, then garnish with fresh parsley or cilantro and serve.

Notes

Ensure the chicken skin is patted dry for crispiness. Use a meat thermometer to check doneness.