Spicy Sweet Harissa Orange Chicken Thighs (One-Pan Wonder) 🍊🔥
This one-pan baked chicken thighs recipe delivers crispy, juicy skin with an addictive spicy-sweet glaze from harissa paste, fresh orange, honey, and warm spices. The citrus cuts through the heat, garlic adds depth, and it all roasts together beautifully—no extra pans needed! Serve with couscous, roasted veggies, or flatbread for a quick, flavorful dinner that’s restaurant-worthy but weeknight-easy.
Prep Time: 10 minutes
Marinating Time: 1 hour (or overnight for max flavor)
Cook Time: 35–40 minutes
Total Time: About 1 hour 50 minutes
Servings: 4
Calories: ~485 kcal per serving (approximate)
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2–2.5 lbs / 900–1100 g)
- 2 tablespoons harissa paste (adjust for spice level—mild or hot!)
- Zest and juice of 1 large orange (about ½ cup juice)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- For Garnish/Serving: Chopped fresh parsley, orange slices (optional)
Instructions
- Make the marinade: In a medium bowl, whisk together the harissa paste, orange zest, orange juice, olive oil, minced garlic, honey, smoked paprika, salt, and pepper until smooth and well combined.
- Marinate the chicken: Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, turning to coat evenly (get some under the skin for extra flavor!). Seal/cover and refrigerate for at least 1 hour, or ideally overnight for deeper flavor and tenderness.
- Preheat & prep: Preheat oven to 400°F (200°C). Line a large rimmed baking sheet (or oven-safe skillet) with parchment paper or foil for easy cleanup—this keeps it truly one-pan!
- Arrange & bake: Remove chicken from the marinade (let excess drip off) and place skin-side up on the prepared sheet in a single layer. Pour any remaining marinade over the top for extra glaze. Bake for 35–40 minutes, until the skin is golden and crispy, and the chicken reaches an internal temperature of 165°F (74°C).
- Crisp it up (optional): For ultra-crispy skin, switch to broil on high for the last 2–3 minutes—watch closely to prevent burning!
- Rest & serve: Let the chicken rest for 5 minutes. Garnish with chopped fresh parsley and serve with orange slices on the side. Pair with couscous, roasted broccoli/carrots, or a simple green salad to soak up the delicious pan juices.
Tips for Success
- Spice level: Start with 1½–2 tbsp harissa if you’re sensitive to heat—taste the marinade first!
- One-pan add-ins: Toss veggies like potatoes, carrots, or chickpeas around the chicken in the last 20–25 minutes for a complete meal.
- Make-ahead: Marinate up to 24 hours ahead. Leftovers reheat beautifully in the oven or air fryer to recrisp the skin.
- Variations: Swap honey for maple syrup, add a pinch of cumin or cinnamon for warmth, or finish with a squeeze of fresh orange for brightness.
This bold, glossy, flavor-packed dish is sure to become a favorite—spicy, sweet, citrusy, and oh-so-crispy! Perfect for cozy dinners or impressing guests with minimal effort.
Let me know if you’d like tweaks (e.g., boneless version, grill instructions, or pairing ideas)! 🍗🍊
