Honey Harissa Boneless Chicken Thighs

Author Rachel

Prep Time 10

Cook Time 45

Resting time 30

Yield 3 servings

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*

In a bowl, whisk together harissa paste, honey, 2 tablespoons olive oil, lemon juice, minced garlic, cumin, salt, and pepper.

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).

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.