If you want to spice up your chicken dinner, this recipe is it! Oven-baked chicken has been our go-to weeknight dinner since everyone in the family enjoys it, and it’s so easy to prepare. I’ve made it with various spices and seasoning, but this rose-harissa honey chicken is my absolute favorite.
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Harissa is a spicy chili paste originally from Tunisia. I was lucky enough to try harissa for the first time when a Tunisian friend cooked shakshuka (Chakchouka) for us. Rose harissa has dried rose petals mixed into harissa, and it’s less spicy than regular ones. My youngest has enjoyed this chicken dish since she was just over one. (But she does have a high spice tolerance. It looks like all the spicy food I ate while pregnant got her trained up.) I don’t know who came up with rose harissa, but I learned it from Chef Ottolenghi’s cookbook: Ottolenghi Simple. Ever since then, I’m obsessed with its unique flavor and get a rose-harissa jar monthly on subscription. Here’s the link to the one I get from Amazon.
Check out my apple and cabbage slaw recipe for a simple salad that pairs beautifully with this dish.
Rose Harissa Honey Chicken
- 3 lb bone-in chicken thigh or drumsticks
- juice from 1 lemon
- 2-3 tbsp olive oil
- 1 tbsp kosher salt
- 3 tbsp rose harissa
- 1.5 tbsp honey
Place the oven rack in the middle and preheat to 400F.
Mix juice from 1 lemon and an equal amount of olive oil. Brush the mixture on both sides of the chicken.
Sprinkle salt on both sides of the chicken.
Bake skin-side-up for 30 minutes for smaller thighs and 35 minutes for bigger thighs and drumsticks.
Meanwhile, mix rose harissa and honey.
Take out the chicken from the oven, and brush the sauce on top of the partially-baked chicken.
Bake for an additional 10 to 12 minutes until the top is slightly charred.
You can season the chicken up to one day before baking. Prepare the chicken following steps 1 to 3 and refrigerate until you are ready to bake.