Harissa & lemon roasted chicken thighs

This is such a simple recipe that I confess I have been making it for years and never thought to put it in one of my books. It’s so handy and versatile, as it can be sliced and stuffed into pitta bread or wraps and sandwiches for lunchboxes, shredded and added to salads, or used in stir-fries or rice noodle dishes. But it also pairs perfectly with steamed rice or naan in the same way tandoori chicken does. You can also marinate the chicken up to 48 hours in advance, or freeze the marinated raw chicken for use at a later date or for batch cooking.

Ingredients

Instructions

1. Preheat the oven to 220°C. Line a baking tray with baking paper.
2. Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands.
3. Lay the chicken thighs on the lined tray and roast for
   40 minutes or until sticky and charred around the edges and cooked through.
4. To serve, slice the chicken and serve in warmed flatbreads with Greek yogurt, coriander leaves, sliced spring onions and alongside lemon wedges for squeezing over.

Persiana Everyday