Harissa-Glazed Chicken Thighs with Lemon

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Chicken thighs marinated in smoky harissa and lemon, roasted until golden with a sticky glaze and served with roasted carrots. This North African-inspired chicken recipe (gluten-free), ready in about 45 minutes, pairs chicken thighs, harissa paste, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 North African cuisine 380 cal/serving

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Ingredients

1.5 lbs chicken thighs
2 tbsp harissa paste
1 large lemon
2 tbsp olive oil
12 oz carrots
3 cloves garlic
1/2 tsp cumin
1/2 tsp salt

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Instructions

Step 1: Preheat oven to 400°F. Pat chicken thighs dry and place in a baking dish. Whisk harissa paste, 1 tbsp olive oil, 1 minced garlic clove, 1/2 tsp cumin, and 1/4 cup lemon juice in a small bowl. Rub mixture over chicken, coating evenly.
Step 2: Cut carrots into 1-inch pieces. Toss with 1 tbsp olive oil, 1/4 tsp salt, and remaining minced garlic on a separate baking sheet.
Step 3: Roast chicken and carrots for 30 minutes until chicken reaches 165°F internal temperature and carrots are tender.
Step 4: Squeeze remaining lemon half over chicken during last 5 minutes of roasting to create a glossy glaze. Rest chicken for 5 minutes before serving.