Baked Harissa Chicken

This baked harissa chicken is an easy oven-baked chicken thighs recipe made with harissa paste, lemon juice, and olive oil. Juicy, flavorful, and ready in about 25 minutes, it’s a simple dinner with bold, spicy warmth.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 20

Total Time 25

Ingredients

▢ 2 tablespoon harissa paste homemade or store-bought
▢ ½ teaspoon kosher salt
▢ 1 tablespoon lemon juice
▢ 1 tablespoon extra virgin olive oil
▢ 6 boneless skinless chicken thighs

Instructions

Preheat the oven to 200°C (400°F) and line a baking dish with parchment paper or lightly grease it.
In a bowl, mix the harissa paste, kosher salt, lemon juice, and extra virgin olive oil until smooth.
Pat the chicken thighs dry with paper towels, then add them to the bowl and turn to coat evenly with the harissa mixture.
Arrange the chicken thighs in a single layer in the prepared baking dish.
Bake for 20–25 minutes, until the chicken is cooked through and lightly caramelized around the edges.
Remove from the oven and rest for 5 minutes before serving.

Notes

Even Baking: I like to space the thighs slightly apart so they roast instead of steaming.

Harissa Heat: If your harissa is very spicy, I sometimes add a little extra olive oil to soften the heat.

Juicy Chicken: I prefer thighs here because they stay tender and forgiving in the oven.

Make Ahead: I often coat the chicken earlier and keep it covered in the fridge until ready to bake.

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