Harissa Roasted Chicken Thighs with Vegetables

Mediterranean · 45 min · Chicken · gluten-free, dairy-free, low-carb, high-protein

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Ingredients

• 6 bone-in chicken thighs
• 3 tbsp harissa paste
• 1, wedged red onion
• 2, thick sliced zucchini
• 1 cup cherry tomatoes
• 4, whole garlic cloves
• 3 tbsp extra-virgin olive oil
• 1, wedged lemon

Method

1. Preheat the oven to 425F.
2. Rub the chicken thighs all over with harissa, 1 tablespoon olive oil, and salt.
3. Toss the onion, zucchini, tomatoes, garlic, and lemon wedges with the remaining oil in a roasting pan.
4. Nestle the chicken skin-side up among the vegetables.
5. Roast for 35 minutes until the chicken reaches 175F and the skin is crisp.
6. Rest 5 minutes, then serve the chicken over the roasted vegetables with the pan juices.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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