Harissa-Rubbed Chicken Thighs with Lemon

Name: Harissa-Rubbed Chicken Thighs with Lemon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs, skin-on, bone-in chicken thighs; 2 tbsp harissa paste; 1, zested and juiced lemon; 1 tbsp olive oil; 4 medium, peeled and sliced into 1/2-inch coins carrots; 2 medium, cut into 1-inch chunks potatoes; 2 cloves, minced garlic; 1/2 tsp dried oregano

Tender chicken thighs with a smoky spice rub and bright citrus finish, served with roasted vegetables.

Cuisine: Mediterranean

Category: One Pot

Prep: 15 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

1.5 lbs, skin-on, bone-in chicken thighs
2 tbsp harissa paste
1, zested and juiced lemon
1 tbsp olive oil
4 medium, peeled and sliced into 1/2-inch coins carrots
2 medium, cut into 1-inch chunks potatoes
2 cloves, minced garlic
1/2 tsp dried oregano

Instructions

Step 1: Preheat oven to 400°F. Pat 1.5 lbs chicken thighs dry with paper towels.
Step 2: In a small bowl, mix 2 tbsp harissa paste, 1 lemon zested and juiced, 1 tbsp olive oil, 2 minced garlic cloves, and 1/2 tsp dried oregano to make a rub.
Step 3: Rub the mixture evenly over all chicken thighs, ensuring full coverage.
Step 4: Place 4 medium sliced carrots and 2 medium cut potatoes in a single layer on a baking sheet. Top with the chicken thighs, skin-side up.
Step 5: Roast for 35 minutes until chicken reaches 165°F internally and vegetables are tender and golden at the edges.