Harissa Roast Chicken with Honey and Lemon

A simple and delicious sheet pan dinner with harissa marinaded chicken thighs and sweet onions.

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Prep Time: 10

Cook Time: 35

Marinade Time: 2

Total Time: 2 45

Nutrition

Calories: 442kcal

Author: Max Cozzi

Servings: 4

Ingredients

1 cup harissa paste
2 tablespoon honey
3 cloves garlic (minced)
1 lemon (juiced)
1 teaspoon salt
½ teaspoon fresh black pepper
2 tbsp neutral oil
4 chicken thighs (about 1.5 lbs)
1 large sweet onion (cut into large rounds)
cilantro and lemon wedges (for garnish)

Instructions

Start by marinading the chicken. In a large bowl, mix together the harissa paste, honey, garlic, lemon, salt, pepper, and oil. Add the chicken and coat well with the marinade. Cover and refrigerate for 2-24 hours.
When you're ready to cook, heat the oven to 400 degrees. Place the onions on a rimmed baking pan with a little salt and pepper and put the chicken thighs on top. Roast in the oven for about 35 minutes or until the skin starts to get brown and crispy.
Garnish with cilantro and lemon and serve with some rice or potatoes, if desired.

Video

Notes

For crispier skin, baste the cooking juices back on top of the chicken every 10 minutes or so while roasting.

Course: dinner

Cuisine: Mediterranean, Middle Eastern, moroccan

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