AirVenture Harissa Chicken with Roasted Vegetables

Name: AirVenture Harissa Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tbsp olive oil; 3 tbsp harissa paste; 2 cloves, minced garlic; 1, sliced into 1/2-inch strips red bell pepper; 1, sliced into 1/2-inch rings yellow onion; 2 tbsp lemon juice; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper

Spiced chicken thighs glazed in smoky harissa and roasted with bell peppers and onions, inspired by the vibrant energy of airshow events.

Cuisine: Mediterranean

Category: Chicken

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

4 bone-in, skin-on chicken thighs
2 tbsp olive oil
3 tbsp harissa paste
2 cloves, minced garlic
1, sliced into 1/2-inch strips red bell pepper
1, sliced into 1/2-inch rings yellow onion
2 tbsp lemon juice
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F. Pat 4 bone-in, skin-on chicken thighs dry and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika.
Step 2: In a bowl, mix 3 tbsp harissa paste, 2 tbsp olive oil, and 2 garlic cloves, minced. Rub the mixture evenly over the chicken thighs.
Step 3: Place chicken thighs in a roasting pan and arrange 1 red bell pepper, sliced into 1/2-inch strips and 1 yellow onion, sliced into 1/2-inch rings around the chicken.
Step 4: Roast for 25 minutes, then flip chicken thighs and roast for 15-20 minutes more until internal temperature reaches 165°F and vegetables are tender with slight charring.
Step 5: Squeeze 2 tbsp fresh lemon juice over the top and serve immediately.