This post contains affiliate links. Please read our disclosure policy.
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.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
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.
Table of Contents
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:
Mix Harissa Sauce
In a bowl, combine harissa paste, 1 tablespoon olive oil, lemon juice, cumin, paprika, salt, and pepper.
Marinate Chicken in Harissa Sauce
Rub this mixture all over the chicken thighs (under the skin too, if possible).
Let marinate for at least 30 minutes (or up to overnight in the fridge for deeper flavor).
Add to Pan With Onions
Add marinated chicken thighs and marinade to a baking dish and add onions and garlic.
Smash Olives
With the back of a knife, smash olives and add to dish around chicken.
Bake
Bake for 25-30 minutes, until chicken is 165 degrees when measured with a digital meat thermometer.
Serve & Enjoy!
Serve over rice pilaf, cous cous, or vegetables and enjoy!
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
Yes, but adjust cooking time—breasts cook faster and can dry out. Boneless, skinless thighs are a good compromise for quicker cooking while keeping moisture.
It depends on the brand or whether it’s homemade. Traditional harissa has smoky heat but isn’t overwhelming; you can control spice by using less paste or adding honey for balance.
Marinating for at least 30 minutes helps infuse flavor, but if you’re short on time, you can coat the chicken right before cooking and still get great results.
Yes. Cook the chicken and olives, then store in the fridge for up to 3 days. Reheat gently to avoid drying out, and add fresh herbs and lemon juice before serving.
Castelvetrano olives are ideal—they’re buttery and mild—but any good-quality green olive will work. Smashed olives help release briny flavor into the sauce.
What to Serve with Baked Harissa Chicken and Olives
If you love this easy recipe please click the stars below to give it a five star rating and leave a comment! Pease also help me share on Instagram, Facebook, and Pinterest!
Share on Facebook
SharePin this now to find it later
Pin ItFollow on Instagram
Spicy Harissa Chicken Thighs with Smashed Olives
Ingredients
- 4 chicken thighs, skin-on, bone in (or boneless thighs for quicker cooking)
- 3 tbsp harissa paste, adjust heat to taste
- 3 tbsp olive oil, divided
- 1 tbsp honey, optional, for balance
- 2 cloves garlic, minced
- ½ tsp smoked paprika, optional, for depth
- 1 red onion, thinly sliced
- 1 cup green olives, preferably Castelvetrano, lightly smashed
- ½ lemon, juice + zest
- Fresh parsley for garnish
- Salt & pepper to taste
Instructions
Marinate the Chicken
- In a bowl, combine harissa paste, 2 tbsp olive oil, honey, minced garlic, smoked paprika, salt, and pepper.
- Rub mixture generously over the chicken thighs.
- Let marinate for 30 minutes (or up to 8 hours in the fridge for deeper flavor).
Sear the Chicken (optional)
- Heat a large oven-safe skillet (cast iron is best) over medium-high heat.
- Add chicken skin-side down and sear until skin is golden and crispy, about 4–5 minutes.
- Flip and cook another 2 minutes. Remove chicken and set aside (it will finish in the oven).
Cook the Vegetables
- In the same skillet, add 1 tbsp olive oil, then the red onion slices.
- Cook for 3–4 minutes until softened.
- Add the smashed olives, toss, and season with a little salt and pepper.
Roast Everything Together
- Nestle chicken thighs back into the skillet, skin-side up, among the olives and onions.
- Drizzle with lemon juice and sprinkle zest over the top.
- Transfer skillet to a 400°F (200°C) oven and roast for 15–20 minutes or until the chicken reaches 165°F internal temp.
- About halfway through, scoop some of the braising liquid and sauce to spoon over chicken to baste.
Finish & Serve
- Garnish with chopped fresh parsley and an extra drizzle of olive oil.
- Serve with couscous, rice, or warm flatbread to soak up the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
