hands-on time 15 min. total time 1 hr. 25 min.
1/4 cup olive oil
2 Tbsp. harissa seasoning or paste 1 large lemon (1 Tbsp. zest, 2 Tbsp. juice)
1 Tbsp. honey 1 tsp. ground cumin 1 tsp. smoked paprika 1 tsp. chili powder
4 cloves garlic, minced 6 bone-in, skin-on chicken thighs (21/ 2 to 3 lb.)
2 garlic bulbs, halved horizontally 1/4 cup chopped fresh Italian parsley
Line a 15×10-inch baking pan with foil.
In a bowl stir together olive oil, harissa, lemon juice, honey, cumin, smoked paprika, chili powder, and half the minced garlic.
Place chicken, skin sides up, and garlic bulbs in prepared pan; spoon harissa mixture over all. Sprinkle with 1/2 tsp. salt and 1/2 tsp. black pepper. Chill, covered, 30 minutes. Preheat oven to 400°F.
Bake 35 minutes or until done (175°F). Squeeze roasted garlic bulbs to release cloves into a bowl. Turn oven to broil; broil chicken 5 inches from heat 1 to 2 minutes or until skin browns. Top chicken with lemon zest, remaining minced garlic, and the parsley. Serve with roasted garlic cloves. Makes 6 servings. per serving 513 cal, 39 g fat, 184 mg chol, 346 mg sodium, 6 g carb, 1 g fiber, 3 g sugars, 32 g pro.