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Baked harissa chicken thighs topped with herbs and pine nuts, surrounded by smashed olives and tomatoes in a vibrant red sauce.
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Spicy Harissa Chicken Thighs with Smashed Olives

Spicy, briny chicken thighs roasted in one pan with harissa, red onion, and smashed olives - crispy skin, big Moroccan-inspired flavor, ready in about an hour.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Chicken, Main
Cuisine: Mediterranean, Middle Eastern, Moroccan
Diet: Halal
Keyword: chicken thigh, harissa chicken, one pot, quick, smashed olives, spicy
Servings: 4 people
Author: Courtney ODell
Cost: 15

Equipment

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
  • Toasted pine nuts Optional, to garnish

Instructions

  • In a bowl, combine harissa paste, 2 tbsp olive oil, honey, minced garlic, smoked paprika, salt, and pepper.
    A white bowl filled with chunky red chili paste, perfect for serving alongside spicy chicken thighs, is placed on a white surface.
  • Rub mixture generously over the chicken thighs.
  • Let marinate for 30 minutes (or up to 8 hours in the fridge for deeper flavor).
    A bowl with three pieces of spicy chicken covered in a thick, red chili sauce, served with smashed olives and a spoon resting on the side.
  • Optional: Sear the chicken. 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.
  • In the same skillet (or baking pan if skipping sear), add 1 tbsp olive oil, then the red onion slices.
    Raw chicken pieces coated in red sauce and topped with sliced red onions in a rectangular baking dish—perfect for making flavorful Harissa Chicken Thighs.
  • Add the smashed olives, toss, and season with a little salt and pepper.
    Green olives, some whole and some smashed olives, are scattered on a white cutting board next to a large kitchen knife.
  • Drizzle with lemon juice and sprinkle zest over the top.
  • Place in oven and roast for 15–20 minutes or until the chicken reaches 165°F internal temp.
    Baking dish with harissa chicken thighs, halved cherry tomatoes, sliced red onions, and smashed olives, ready to be cooked.
  • About halfway through, scoop some of the braising liquid and sauce to spoon over chicken to baste.
  • Garnish with chopped fresh parsley and an extra drizzle of olive oil.
  • Serve with couscous, rice, or warm flatbread to soak up the sauce.
    Baked harissa chicken thighs topped with herbs and pine nuts, surrounded by smashed olives and tomatoes in a vibrant red sauce.

Notes

For the crispiest chicken, don't skip searing the chicken first - it's what gives you crispy skin once everything roasts together.
Taste your harissa before using the full amount, since spice levels vary a lot by brand, and marinate as long as you can (even a few extra hours makes a real difference here).

Nutrition

Serving: 1g | Calories: 423kcal | Carbohydrates: 10g | Protein: 19g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 616mg | Potassium: 319mg | Fiber: 2g | Sugar: 6g | Vitamin A: 348IU | Vitamin C: 10mg | Calcium: 40mg | Iron: 1mg

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