Harissa Roasted Chicken Thighs with Vegetables
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 45 min · Chicken · gluten-free, dairy-free, low-carb, high-protein
462 cal
34g protein
14g carbs
30g fat
per serving · estimated
Ingredients
- 3 bone-in chicken thighs
- 1 1/2 tbsp harissa paste
- 1, wedged red onion
- 2, thick sliced zucchini
- 1/2 cup cherry tomatoes
- 4, whole garlic cloves
- 1 1/2 tbsp extra-virgin olive oil
- 1, wedged lemon
Method (tap to check — screen stays awake)
- Preheat the oven to 425F.
- Rub the chicken thighs all over with harissa, 1 tablespoon olive oil, and salt.
- Toss the onion, zucchini, tomatoes, garlic, and lemon wedges with the remaining oil in a roasting pan.
- Nestle the chicken skin-side up among the vegetables.
- Roast for 35 minutes until the chicken reaches 175F and the skin is crisp.
- Rest 5 minutes, then serve the chicken over the roasted vegetables with the pan juices.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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