Get ready to transform your weeknight dinner from mundane to magnificent with this mouthwatering Harissa Chicken recipe that'll have your taste buds dancing and your family begging for seconds! Imagine crispy, golden chicken thighs nestled on a bed of perfectly roasted vegetables, all infused with the bold, fiery flavors of North African harissa paste. This one-pan wonder isn't just a meal—it's a culinary adventure that delivers maximum flavor with minimal effort, proving that gourmet cooking can be both simple and incredibly delicious.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: North African
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tablespoons harissa paste
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease with cooking spray to prevent sticking.
- Pat the chicken thighs dry with paper towels to ensure crispy skin. This helps remove excess moisture that can prevent proper browning.
- In a large mixing bowl, combine harissa paste and olive oil. Whisk together until well blended to create a marinade.
- Add chicken thighs to the bowl and coat thoroughly with the harissa mixture, ensuring each piece is evenly covered. Let marinate for 5-10 minutes at room temperature.
- Slice red bell pepper, zucchini, and red onion into uniform pieces, approximately 1/2 inch thick to ensure even cooking.
- Arrange the sliced vegetables on the prepared sheet pan, creating a bed for the chicken. Drizzle remaining marinade over vegetables.
- Place marinated chicken thighs skin-side up on top of the vegetables. Ensure they are not overcrowded to allow proper air circulation.
- Season everything generously with salt and freshly ground black pepper.
- Roast in the preheated oven for 25-30 minutes, or until chicken internal temperature reaches 165°F (74°C) and skin is golden and crispy.
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
- Serve hot, garnishing with fresh herbs like parsley or cilantro if desired. Pair with couscous or rice for a complete meal.
Tips
- Pat those chicken thighs completely dry before marinating to guarantee that irresistibly crispy skin.
- Don't rush the marinating process—letting the chicken sit in the harissa mixture for 5-10 minutes allows deeper flavor penetration.
- Cut vegetables in uniform sizes to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Use a meat thermometer to check chicken's internal temperature—165°F is your golden standard for safe, perfectly cooked chicken.
- Let the chicken rest after cooking to redistribute juices, ensuring each bite is tender and succulent.
- For extra flavor, consider adding a sprinkle of fresh herbs like cilantro or parsley just before serving.
- If you prefer less heat, choose a mild harissa paste or reduce the quantity to suit your spice tolerance.
Nutrition Facts
Calories: 318kcal
Carbohydrates: 9g
Protein: 22g
Fat: 23g
Saturated Fat: 5g
Cholesterol: 80mg
