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Baked red chicken with sliced red peppers on a rectangular white platter with a green glass of water, a black and white striped tea towel, a wooden handled knife and a small plate of parsley leaves on a speckled background.
5 from 3 ratings

Oven Baked Harissa Chicken (with Honey Glaze)

Yield: 6 Servings
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Author: Amina Al-Saigh
Chicken is baked to perfection after being marinated in a flavourful and spicy harissa paste. The honey butter glaze adds the perfect touch of sweetness to this easy weeknight meal. Serve with a salad and some bread!
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Ingredients
 

  • 1 kg bone-in, skin on chicken legs and thighs, 10-11 pieces
  • 6 garlic cloves, minced
  • ½ onion, thinly sliced
  • 6 tablespoons harissa paste, See notes
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 teaspoons salt
  • 1 lemon, juiced
  • 1 red pepper, cored and sliced into strips
  • 2 tablespoons butter, melted
  • 1 tablespoon honey

Instructions
 

  • In a large bowl, place in the chicken legs and add the minced garlic, sliced onion, harissa paste, cumin, coriander, salt and lemon juice. Mix well, cover and seal with plastic wrap or transfer to an air tight container and marinate for 2 hours or overnight for optimal flavour. If short on time, skip this step.
  • Preheat the oven to 425℉. Line a large baking sheet with parchment paper and place the marinated chicken on top. Spread out the pieces so that they have room for the heat to circulate around them. Add the sliced red pepper strips. Bake for 40 minutes until the juices run clear when cut with a knife.
  • Combine the melted butter and honey in a small bowl. Brush the chicken with the honey butter mixture using a pastry brush. Place back in the oven and broil for 1-2 minutes until browned.
  • Serve immediately with a side salad, rice or bread.

Notes

  • A high quality authentic harissa paste will impact the final flavour of the dish (I use Mina harissa if you can find it in the USA and Canada). 
  • Some harissa comes in spicy and mild varieties. You will have to adjust the amount you use based on how much spice you can handle. Taste the harissa you buy before you add it into the marinade.
  • You can also toss in other vegetables with the chicken such as potatoes (cut into thin wedges), onions, or carrots. Make sure to season with salt and pepper.
Serving: 1Serving, Calories: 223kcal, Carbohydrates: 4g, Protein: 16g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 89mg, Sodium: 862mg, Potassium: 260mg, Fiber: 1g, Sugar: 1g, Vitamin A: 104IU, Vitamin C: 11mg, Calcium: 32mg, Iron: 1mg
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