I am always looking for new ways to make chicken thighs – they are one of my staple meals because they are so easy and budget friendly – and this Harissa Chicken Thighs dinner is one of my favorites for a simple dinner that is spicy, briny, meaty – and a little sweet. We’re baking Chicken Thighs with Smashed Olives in a cozy Harissa sauce, along with cherry tomatoes, onions, and pine nuts – for a Moroccan inspired dinner that’s fantastic over cous cous or with a crunchy lemon salad.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Spicy Harissa Chicken with Olives

This dish is really incredibly simple and relies mostly on the oven for all of the hard work – we’re not even searing chicken thighs before making (though its totally fine if you want to for even more flavor!) – simply place in a dish, bake, and enjoy!

Harissa Chicken and Olives Ingredients

For this recipe, we will need the following ingredients:

• Chicken thighs (4 bone-in, skin-on or boneless): The main protein, juicy and flavorful, with bone-in providing extra richness and skin offering crisp texture.
• Harissa paste (3 tbsp): The star flavor element—adds smoky heat, earthy spices, and a North African-inspired depth to the dish.
• Olive oil (3 tbsp, divided): Used for marinating and roasting; helps carry flavors, crisp the skin, and add a fruity richness.
• Honey (1 tbsp, optional): Balances the spiciness and acidity with a hint of sweetness for a more rounded flavor.
• Garlic (2 cloves, minced): Brings aromatic sharpness and depth, complementing the bold spices in the harissa.
• Smoked paprika (½ tsp, optional): Adds smoky, sweet undertones and enhances the warm spice profile.
• Red onion (1, thinly sliced): Provides sweetness and mild sharpness as it roasts, adding layers of flavor and color.
• Green olives (1 cup, smashed): Offer briny, salty brightness that cuts through the richness of the chicken and pairs beautifully with harissa.
• Lemon (½, juice + zest): Adds acidity and brightness, balancing the heat and richness while lifting the overall flavors.
• Fresh parsley (for garnish): Provides a fresh, herbal note and visual pop that lightens the bold, spicy profile.
• Salt & pepper (to taste): Essential for enhancing all the flavors and balancing the dish’s complexity.

Harissa Chicken and Olives Method

Once you gather. your ingredients, we will use the following process:

Ways to Get The Best Harissa baked Chicken

Boneless or Bone In: Use bone-in, skin-on chicken thighs or drumsticks for maximum juiciness and flavor. Boneless thighs work for a quicker bake but watch the cooking time—they can dry out faster.

Don’t Skip the Marinating: Combine harissa paste, olive oil, garlic, lemon juice, and optional honey or yogurt for a balanced marinade. Marinate at least 30 minutes, ideally 4–8 hours in the fridge for deep flavor.

Adjust Spiciness: Harissa can be spicy—adjust by mixing in Greek yogurt, honey, or extra olive oil if you want a milder profile without losing flavor.

Use High Heat for Crispy Skin: Bake at 400°F (200°C) for juicy meat and caramelized edges.

Get Crispy Skin: For extra crispy skin, start at 425°F for the first 10 minutes, then reduce to 400°F.

Add Umami & Acidity: Nestle in sliced red onions, smashed olives, lemon wedges, or cherry tomatoes for extra flavor layers. A squeeze of fresh lemon juice right before serving brightens the whole dish.

Don’t Skip Basting: Halfway through baking, spoon pan juices over the chicken to keep it moist and enhance flavor.

Check Doneness Properly: Use a meat thermometer: 165°F (74°C) internal temp for chicken thighs. If skin needs more crisping after reaching temp, broil for 2–3 minutes at the end.

Serving Suggestions: Serve with couscous, warm flatbread, or herbed rice to soak up the flavorful juices. Pair with a cooling yogurt sauce or tzatziki for balance.

FAQs

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