Smoked Paprika & Lemon Roasted Chicken with Harissa Yogurt
recipes, recipe, how to instructions, Smoked Paprika & Lemon Roasted Chicken with Harissa Yogurt
A vibrant and aromatic dish featuring succulent roasted chicken infused with smoky paprika and bright lemon, served with a cooling, spicy harissa yogurt.
Ingredients
Method
1Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels.
2In a small bowl, combine smoked paprika, garlic powder, cumin, cayenne pepper, lemon zest, olive oil, salt, and black pepper. Mix well to form a paste.
3Rub the spice paste all over the chicken thighs, ensuring they are well coated under the skin if possible.
4Place the chicken thighs skin-side up in a baking dish. Roast for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
5While the chicken roasts, prepare the harissa yogurt: in another small bowl, whisk together the Greek yogurt, harissa paste, and 1 tablespoon of fresh lemon juice until smooth.
6Once chicken is cooked, remove from oven and let rest for 5 minutes before serving.
7Serve the roasted chicken hot, drizzled with any pan juices, alongside a dollop of the harissa yogurt. Garnish with fresh chopped mint.
Notes
- For extra crispy skin, broil for the last 2-3 minutes, watching carefully to prevent burning.
- This dish pairs wonderfully with couscous or a simple green salad.
- Adjust harissa to your spice tolerance; start with a smaller amount and add more if desired.
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