Plus, roasting the potatoes alongside the chicken makes this a complete, no-fuss meal. It’s perfect for weeknights when you want something satisfying but don’t have time for a complicated recipe. Whether you’re a fan of fiery flavors or prefer something more mellow, you can easily adjust the spice level to suit your taste, making this dish a versatile favorite in my kitchen.
Why You’ll Love This Recipe:
- Balanced Flavors: The combination of spicy harissa and sweet honey creates a perfectly balanced sauce that coats the chicken and potatoes with a rich, flavorful glaze.
- Tender and Juicy Chicken: Boneless chicken thighs stay juicy and tender, even after roasting, absorbing all the flavors from the marinade.
- One-Pan Simplicity: This recipe is great for an easy, one-pan meal where the chicken and potatoes cook together, saving you time and cleanup.
- Customizable Heat: You can easily adjust the spice level to suit your taste, making it ideal whether you like mild heat or crave something bolder.
- Complete Meal: The addition of potatoes turns this into a hearty, filling dish that pairs well with simple sides like a salad or roasted vegetables.
Ingredients Overview:
Boneless Chicken Thighs: These are the star of the dish! Boneless thighs stay juicy and tender while soaking up all the delicious flavors from the harissa and honey marinade.
Harissa Paste: A North African chili paste that adds a bold, spicy kick. It’s the key to giving this dish its signature heat and depth. Adjust the amount based on your spice preference. You can find it at Middle Eastern stores, specialty stores, online, and Trader Joe’s.
Honey: Balances the spice of the harissa with its natural sweetness, creating a perfect sweet and spicy glaze that coats both the chicken and potatoes.
Olive Oil: Used in both the marinade and for roasting the potatoes, olive oil helps everything cook evenly and adds richness to the dish.
Lemon Juice: Adds brightness and a hint of tanginess, balancing the richness of the chicken and the heat from the harissa.
Garlic: Fresh garlic infuses the chicken with a savory aroma and flavor, complementing the other ingredients beautifully.
Ground Cumin: A warm, earthy spice that pairs well with the harissa and adds an extra layer of flavor to the marinade.
Potatoes (Yukon Gold or red potatoes): Roasted alongside the chicken, they absorb the flavors of the marinade and get crispy on the outside while staying soft inside.
Smoked Paprika (Optional): Adds a smoky depth to the potatoes, making them extra flavorful.
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Honey Harissa Boneless Chicken Thighs
Description
Equipment
Ingredients
- 6 units 1.5-2lb boneless skinless chicken thighs
- 1-2 Tablespoons harissa paste adjust for your preferred spice level
- 3 Tablespoons honey
- 4 Tablespoons olive oil
- 1 Tablespoons lemon juice
- 3 cloves garlic minced
- 1 Teaspoon ground cumin
- 1 Teaspoon ground smoked paprika optional
- salt and pepper to taste
- 4-5 medium potatoes Yukon Gold or red potatoes, peeled and cut into small wedges or cubes *smaller pieces of potatoes cook faster and more evenly, ensuring they are perfectly tender by the time the chicken is done*
Instructions
Prepare the marinade:
- In a bowl, whisk together harissa paste, honey, 2 tablespoons olive oil, lemon juice, minced garlic, cumin, salt, and pepper.
Marinate the chicken:
- Place the boneless chicken thighs in a large bowl or zip-lock bag.
- Pour the marinade over the chicken, making sure each piece is well-coated.
- Let the chicken marinate for at least 30 minutes (or 2-4 hours for more flavor in the fridge).
Bake:
- Preheat the oven to 400°F /200°C.
- In a large bowl, toss the potato with 2 tablespoons of olive oil and smoked paprika (if using).
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Place in the oven for 20 minutes. Remove, and flip the potatoes over.
- Place the marinated chicken thighs on the baking sheet on top of the potatoes.
- Return the sheet to the oven and roast for 20-25 minutes, flipping the chicken and stirring the potatoes halfway through, until the chicken is fully cooked (internal temperature should reach 165°F/75°C) and the potatoes are golden and crispy.
- Let the chicken rest for a few minutes after cooking. Serve the chicken and potatoes together.
Came out great!
next time I’ll use 1 teaspoon of Harrisa, came out too spicy for us.