READY IN: 1hr 15mins


  • 4chicken thighs or 4 chicken legs
  • 4tablespoonsharissa
  • 1garlic, bulb broken into cloves
  • 1lemon, cut into wedges
  • 14ouncescherry tomatoes (400g)
  • 12ouncesnew potatoes, halved if large(350g)
  • 2 ouces kalamata olives, chopped(50g)
  • 2tablespoonsolive oil

    Serving Size: 1 (317) g

    Servings Per Recipe:4

    Calories: 370.6

    Calories from Fat 195 g 53 %

    Total Fat 21.7 g 33 %

    Saturated Fat 5 g 25 %

    Cholesterol 79 mg 26 %

    Sodium 100.7 mg 4 %

    Total Carbohydrate25.2 g 8 %

    Dietary Fiber 3.9 g 15 %

    Sugars 3.8 g 15 %

    Protein 20 g 39 %


  • It’s the wrong time of the year for new potatoes – I used the smallest ones I had and cut them up further.
  • Preheat oven to 375 deg F (190C).
  • Score deep cuts all over the chicken, then rub in the harissa. (If I were to do this over, I’d put the chicken and the harissa in a bowl or plastic bag, and smoosh everything with my hands). Season well and place in a baking dish. (I did not season the chicken as the harissa had a fair amount of salt).
  • Put the vegetables in a bowl, drizzle with olive oil, and salt and pepper to taste, and mix thoroughly to coat everything evenly. Add to the baking dish. Scatter the olives over everything.
  • Squeeze the lemon wedges over everything, then add them to the dish.
  • Cook in the oven for 45 mins-1 hr until the chicken is cooked through through and golden.I tested for doneness, as the paste made it hard to tell how done the chicken was.
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