Harissa-Spiced Chicken Thighs with Lemon

Tender chicken thighs marinated in smoky harissa and lemon, roasted until golden with roasted vegetables for a simple weeknight meal.

Cuisine: North African

Category: Chicken

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1 lb, skin-on, bone-in chicken thighs
• 2 tbsp harissa paste
• 1, zested and juiced lemon
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups, chopped carrots
• 2, chopped bell peppers
• 1, chopped onions

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat 1 lb chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp pepper.
2. Step 2: In a small bowl, mix 2 tbsp harissa paste, 1 tbsp olive oil, 1 tsp cumin, lemon zest, and lemon juice. Rub mixture evenly over chicken thighs.
3. Step 3: Place chicken thighs in a single layer on a baking sheet. Surround with 2 cups chopped carrots, 2 chopped bell peppers, and 1 chopped onion. Drizzle with any remaining marinade.
4. Step 4: Roast for 25-30 minutes, until chicken reaches 165°F internal temperature and vegetables are tender, flipping vegetables halfway.
5. Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.