Harissa-Roasted Chicken with Lemon and Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chicken thighs marinated in smoky harissa and roasted until golden, served with bright lemon and briny Kalamata olives. This mediterranean-inspired grilling ready in about 45 minutes pairs harissa paste, zested and juiced lemon, pitted Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 10 min Cook: 35 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken thighs dry, then rub with 1 tbsp harissa paste, lemon zest, minced garlic, and 1 tsp olive oil. Season with salt and dried oregano.
  2. Step 2: Place chicken skin-side up in a roasting pan. Scatter 1/4 cup lemon juice, 1/2 cup olives, and remaining 1 tbsp harissa around the chicken.
  3. Step 3: Roast uncovered for 35 minutes until chicken reaches 165°F internally and skin is golden and crisp, basting once halfway through with pan juices.
  4. Step 4: Remove chicken and olives from pan, then transfer pan juices to a small bowl. Discard any excess fat, then stir in remaining 1/4 cup lemon juice.
  5. Step 5: Return chicken to the pan to coat in the sauce, then serve immediately with extra olives and lemon wedges for squeezing.

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Frequently asked questions

How long does Harissa-Roasted Chicken with Lemon and Olives take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Harissa-Roasted Chicken with Lemon and Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in Harissa-Roasted Chicken with Lemon and Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Harissa-Roasted Chicken with Lemon and Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Harissa-Roasted Chicken with Lemon and Olives?

Mediterranean grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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