North Africa-meets-California in this cozy wintertime sheet pan dinner. Harissa paste adds a welcome element of heat to sweet roasted fennel and onions. Starting the chicken thighs skin-side down, then flipping and finishing under the broiler gives them a crispy golden crust. Serve with hot buttered orzo or couscous and plenty of Meyer lemon relish.

Ingredients

  • 1 Meyer lemon
  • ½ cup chopped fresh parsley
  • ÂĽ cup chopped green olives
  • 2 clove garlics, minced
  • Extra-virgin olive oil
  • Kosher salt
  • 1 medium fennel bulb, halved lengthwise, cut into ½-inch wedges, fronds reserved for garnish
  • 1 medium red onion, peeled, halved lengthwise, cut into 1-inch wedges 
  • 4 bone-in, skin-on chicken thighs (about 2 lbs.)
  • 2 tablespoons harissa paste or sauce (such a Mina brand)
  • Flaky sea salt


 

Directions

  • Preheat oven to 450F with an oven rack positioned third and another a few inches from the broiler.

  • Cut the lemon into thin slices, removing any seeds. Set aside half the slices for roasting. Chop remaining slices and add to a bowl with  parsley, olives, garlic and ÂĽ cup olive oil. Season with salt. Set aside herb relish on the counter while you roast the chicken.

  • On a large rimmed sheet tray, toss fennel and red onion with 2 tablespoons of olive oil. Season with salt and pepper.

  • Season chicken with salt (you can do this up to 24 hours in advance, refrigerated). Spoon harissa onto chicken thighs, using your hands to coat. Make space for chicken thighs and place on sheet tray, skin-side down.

  • Roast on the lower rack for about 35 minutes, rotating the pan and tossing vegetables halfway through, until chicken reaches an internal temperature of 165F-175F, juices run clear and vegetables are tender. If veggies are done before chicken, remove and continue to roast chicken. To further crisp the chicken skin, transfer vegetables to a serving platter. Flip chicken skin-side up and set under the broiler for a few minutes until the skin is golden brown.

  • Serve chicken with herb sauce topped with fennel fronds and flaky salt.