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Sticky honey, garlic and harissa chicken thighs recipe
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Sweet honey is married with spicy harissa, garlic, lemon and parsley in this easy chicken thigh recipe. Want to intensify the flavour? Get ahead and marinate the chicken for up to 24 hours in advance of cooking. See method
Ingredients
- 2 tbsp harissa paste
- ½ lemon, zested and juiced
- 1 tbsp clear honey
- 2 large garlic cloves, finely crushed
- 8 chicken thighs, skin-on, bone-in (roughly 1.4kg)
- 2 tbsp flat-leaf parsley, finely chopped
Each serving contains
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Energy
2265kj
546kcal
27%
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Fat
41g
58%
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Saturates
14g
72%
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Sugars
4g
4%
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Salt
1g
16%
of the reference intake
Carbohydrate 4.5g
Protein 40.5g
Fibre 0.1g
Method
- Preheat the oven to 220°C, fan 200°C, gas 7. Line a large baking tray with baking paper.
- In a large bowl, combine the harissa, lemon zest and juice, honey and garlic. Add the chicken and toss to coat.
- Arrange the chicken on the baking tray and roast for 35-40 mins until the skin is golden and crisp and the chicken is cooked through. Leave to rest for 10 mins, then scatter over the parsley and spoon over any roasting juices.
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.