Harissa-Spiced Chicken Thighs
Crispy, aromatic chicken thighs with North African harissa and smoky paprika, perfect with roasted vegetables. This North African-inspired chicken recipe (gluten-free), ready in about 35 minutes, pairs chicken thighs, harissa paste, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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.
Ingredients
- 12 oz chicken thighs
- 1.5 tbsp harissa paste
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: Pat 12 oz chicken thighs dry with paper towels. In a bowl, mix 1.5 tbsp harissa paste, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until smooth.
- Step 2: Coat chicken thighs evenly with the harissa mixture. Place in a single layer on a parchment-lined baking sheet.
- Step 3: Bake at 425°F for 25 minutes until golden brown and cooked through, flipping halfway. Rest for 5 minutes before serving.
