Crispy Harissa-Spiced Chicken Thighs with Lemon-Herb Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Harissa-Spiced Chicken Thighs with Lemon-Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Harissa-Spiced Chicken Thighs with Lemon-Herb Roasted Vegetables

Enjoy a vibrant fusion of fiery harissa spices and tangy citrus, perfectly paired with a colorful medley of lemon-herb roasted vegetables. This dish delivers crispy, succulent chicken thighs alongside roasted zucchini, red bell pepper, and red onion, ensuring a satisfying balance of heat, freshness, and hearty flavor.

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NUTRITION

458kcal
Protein
36.5g
Fat
28.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless, Skinless Chicken Thigh

1 tsp Harissa Paste

1/2 Lemon

2 Garlic Cloves

1 medium Zucchini

1 medium Red Bell Pepper

1/2 small Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix the harissa paste with the juice and zest from half a lemon and two minced garlic cloves.

  • 3

    Pat the chicken thigh dry and rub the harissa mixture evenly over the surface. Let it marinate for at least 10 minutes to infuse the flavors.

  • 4

    Chop the zucchini into half-moons, slice the red bell pepper into strips, and cut the red onion into thin wedges. Place all vegetables in a mixing bowl.

  • 5

    Drizzle the olive oil over the vegetables, add the mixed fresh herbs, and toss to coat evenly. Season with a pinch of salt and pepper if desired.

  • 6

    Arrange the marinated chicken thigh on a baking tray and spread the vegetables around it in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 8

    If desired, broil for an extra 2-3 minutes to crisp up the chicken skin (if using skin-on thighs) or to further caramelize the veggies.

  • 9

    Remove the tray from the oven and let it rest for a few minutes before serving. Enjoy the dish warm for a hearty, flavorful meal.

Crispy Harissa-Spiced Chicken Thighs with Lemon-Herb Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Harissa-Spiced Chicken Thighs with Lemon-Herb Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Harissa-Spiced Chicken Thighs with Lemon-Herb Roasted Vegetables

Enjoy a vibrant fusion of fiery harissa spices and tangy citrus, perfectly paired with a colorful medley of lemon-herb roasted vegetables. This dish delivers crispy, succulent chicken thighs alongside roasted zucchini, red bell pepper, and red onion, ensuring a satisfying balance of heat, freshness, and hearty flavor.

NUTRITION

458kcal
Protein
36.5g
Fat
28.8g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Boneless, Skinless Chicken Thigh

1 tsp Harissa Paste

1/2 Lemon

2 Garlic Cloves

1 medium Zucchini

1 medium Red Bell Pepper

1/2 small Red Onion

1 tbsp Olive Oil

1 tbsp Mixed Fresh Herbs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, mix the harissa paste with the juice and zest from half a lemon and two minced garlic cloves.

  • 3

    Pat the chicken thigh dry and rub the harissa mixture evenly over the surface. Let it marinate for at least 10 minutes to infuse the flavors.

  • 4

    Chop the zucchini into half-moons, slice the red bell pepper into strips, and cut the red onion into thin wedges. Place all vegetables in a mixing bowl.

  • 5

    Drizzle the olive oil over the vegetables, add the mixed fresh herbs, and toss to coat evenly. Season with a pinch of salt and pepper if desired.

  • 6

    Arrange the marinated chicken thigh on a baking tray and spread the vegetables around it in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, until the chicken is cooked through and the vegetables are tender and slightly charred.

  • 8

    If desired, broil for an extra 2-3 minutes to crisp up the chicken skin (if using skin-on thighs) or to further caramelize the veggies.

  • 9

    Remove the tray from the oven and let it rest for a few minutes before serving. Enjoy the dish warm for a hearty, flavorful meal.