Harissa-Labneh Roasted Chicken Thighs

Smoky, tangy roasted chicken thighs with a harissa-labneh marinade. Deeply browned skin, minimal prep, big flavor.

Servings: 4 (8 thighs) Time: ~1 hr (10 min prep, 35–45 min roast, 10 min rest) Oven: 425°F

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Ingredients

• 8 bone-in, skin-on chicken thighs
• ⅓ cup labneh
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 2 garlic cloves, grated or finely minced
• Zest of 1 lemon
• Juice of ½ lemon
• 1½ teaspoons kosher salt
• ½ teaspoon black pepper
• Optional: 1 teaspoon honey, especially if your harissa is spicy or sharp

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Method

Pat the chicken very dry with paper towels. Do not rinse it.

In a bowl, mix:

• ⅓ cup labneh
• 2 tablespoons harissa
• 2 tablespoons olive oil
• 2 grated/minced garlic cloves
• zest of 1 lemon
• juice of ½ lemon
• 1½ teaspoons kosher salt
• ½ teaspoon black pepper
• optional 1 teaspoon honey

Rub the marinade all over the chicken.

Place the chicken on a parchment-lined sheet pan, skin-side up. Leave space between pieces. Use two pans if the chicken is crowded.

Marinate in the fridge for at least 1 hour, or up to overnight. If cooking soon, even 30 minutes helps.

When ready to cook, heat oven to 425°F.

Roast for 35–45 minutes, until deeply browned and cooked through.

Use an instant-read thermometer in the thickest part of the thigh, avoiding the bone:

• 165°F = safe minimum
• 175–185°F = ideal for thighs

Rest for 10 minutes before serving.