hands-on time 15 min. to­tal time 1 hr. 25 min.

Better Homes & Gardens - - Recipes -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.