Harissa-Rubbed Chicken Thighs

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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 roasted with a smoky North African spice blend until golden and caramelized, with a bright lemon finish. This North African-inspired chicken recipe, ready in about 60 minutes, pairs chicken thighs, harissa paste, ground cumin 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: 20 min Cook: 40 min Serves 4 North African cuisine 480 cal/serving

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Ingredients

2 lb, bone-in, skin-on chicken thighs
3 tbsp harissa paste
1 tsp ground cumin
1, zested and juiced lemon
2 tbsp olive oil
1/2 tsp smoked paprika

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Instructions

Step 1: Pat 2 lb chicken thighs dry with paper towels. In a bowl, mix 3 tbsp harissa paste, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, and lemon zest.
Step 2: Rub the spice mixture evenly over all chicken thighs, pressing gently to adhere. Let rest at room temperature for 15 minutes.
Step 3: Preheat oven to 425°F (220°C). Arrange thighs skin-side up in a single layer in a roasting pan.
Step 4: Roast for 35-40 minutes until skin is golden brown and internal temperature reaches 165°F (74°C), basting once with pan juices after 20 minutes.
Step 5: Transfer to a plate, drizzle with 2 tbsp lemon juice, and serve immediately.