Harissa-Spiced Roasted Chicken Thighs

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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 glazed with smoky harissa and honey, roasted until golden and tender. This North African-inspired chicken recipe (gluten-free), ready in about 50 minutes, pairs chicken thighs, harissa paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.

Prep: 10 min Cook: 40 min Serves 4 North African cuisine 380 cal/serving

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Ingredients

2 lbs, skin-on, bone-in chicken thighs
2 tbsp harissa paste
1 tbsp honey
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Pat 2 lbs chicken thighs dry with paper towels, then season evenly with 3/4 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp smoked paprika.
Step 2: In a small bowl, whisk together 2 tbsp harissa paste, 1 tbsp honey, and 1 tbsp olive oil until smooth.
Step 3: Rub the harissa mixture evenly over all chicken thighs, coating each piece thoroughly.
Step 4: Place chicken skin-side up on a parchment-lined baking sheet; roast for 35-40 minutes until the skin is crisp and golden and the internal temperature reaches 165°F (74°C).
Step 5: Let rest for 5 minutes before serving to allow juices to redistribute.