Start by patting the chicken thighs dry with a paper towel. This ensures a nice crispy skin when cooked. The moisture from the chicken can steam it instead of roasting it.
In a large bowl, combine the harissa sauce, minced garlic, olive oil, honey, lemon juice, cumin, smoked paprika, salt, and pepper. Mix until all ingredients are well combined, creating a vibrant marinade.
Add the chicken thighs to the bowl and toss them until they are thoroughly coated in the harissa marinade. It's important to make sure each piece is well covered to maximize flavor.
Cover the bowl with plastic wrap and refrigerate the marinated chicken for at least one hour, or preferably overnight for the best flavor development. This step is essential for allowing the spices to penetrate the meat.
Preheat your oven to 425°F (220°C). While the oven is heating up, prepare your baking dish by greasing it with cooking spray to prevent sticking.
Once the chicken has marinated, place the marinated chicken thighs skin-side up in the greased baking dish. Make sure to spoon any extra marinade over the top for added flavor.
Roast the chicken in the preheated oven for 30 to 35 minutes. You’ll know it’s done when the skin is crispy and the chicken is cooked through. For a slightly charred finish, you can broil it for an additional 2 to 3 minutes at the end.
After cooking, let the chicken rest for about 5 minutes. This allows the juices to redistribute, ensuring every bite is juicy and tender.
Finally, garnish your Harissa Chicken with chopped parsley and serve with lemon wedges for an extra burst of freshness.
