Harissa-Spiced Chicken Thighs with Lemon

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Tender chicken thighs marinated in smoky harissa and lemon, roasted until golden with roasted vegetables for a simple weeknight meal. This North African-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, harissa paste, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

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

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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.