Baked Harissa Chicken Thighs

Boneless chicken thighs coated with harissa paste, lemon juice, and olive oil, then baked until juicy with lightly caramelized edges. Five ingredients and 5 minutes of active preparation keep the method simple.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 20

Total Time 25

Ingredients

▢ 2 tablespoons harissa paste
▢ ½ teaspoon kosher salt
▢ 1 tablespoon lemon juice
▢ 1 teaspoon extra virgin olive oil
▢ 750 g boneless skinless chicken thighs

Instructions

Preheat the oven to 400°F / 200°C and line a baking dish with parchment paper or lightly grease it.
In a bowl, mix 2 tablespoons harissa paste, ½ teaspoon kosher salt, 1 tablespoon lemon juice, and 1 teaspoon extra virgin olive oil until smooth.
Pat 750 g boneless skinless 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 the harissa chicken thighs for 20–25 minutes, until cooked through and lightly caramelized around the edges. The thickest part should reach 165°F (74°C).
Remove from the oven and rest for 5 minutes before serving.

Notes

Harissa Heat: Harissa brands vary in intensity, so I check the paste before using it and choose a milder variety when I want less heat.
Allow Enough Space: Leave room between the thighs so the hot air can circulate and the coating roasts instead of steaming.
Check the Chicken Early: Boneless thighs vary in thickness, so begin checking them after 20 minutes to avoid overcooking smaller pieces.
Serving Size: The listed yield provides two chicken thighs per serving, although portions will vary depending on their size.

Nutrition