Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs / 680g)
  • 2 tbsp (30ml) Rose Harissa paste
  • 3 garlic cloves, smashed and minced
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) coarse sea salt
  • 1 large red bell pepper, sliced into 1-inch strips
  • 1 medium red onion, cut into thick wedges
  • 1 cup (150g) cherry tomatoes, kept whole
  • 1 small zucchini, halved lengthwise and sliced into thick half-moons
  • 2 sprigs fresh oregano or thyme
  • 4 oz (115g) high-quality feta cheese, crumbled
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tsp lemon zest
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Preheat your oven to 425°F (220°C). Line a large heavy-duty rimmed baking sheet with parchment paper if desired.
  2. In a large bowl, whisk together the harissa, minced garlic, olive oil, smoked paprika, and sea salt.
  3. Pat the chicken thighs bone-dry with paper towels. Toss the chicken in the marinade, ensuring the paste is distributed under the skin. Let sit for 10 minutes.
  4. Place the chicken thighs on the baking sheet, spaced evenly apart to ensure airflow.
  5. Toss the sliced bell pepper, red onion, zucchini, and cherry tomatoes in the remaining marinade bowl to coat lightly, then arrange them around the chicken on the sheet pan.
  6. Roast for 30–35 minutes, or until the chicken reaching an internal temperature of 165°F and the vegetables are blistered and charred.
  7. While roasting, pulse the feta, Greek yogurt, lemon zest, and lemon juice in a food processor until smooth and whipped.
  8. Serve the roasted chicken and vegetables over a dollop of the whipped feta, garnished with fresh oregano or thyme.