Sticky Harissa-Honey Chicken with Yogurt and Mint

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes (plus optional 15–60 minutes marinating)

Quick Ingredients

• 6 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
• 1 lb carrots, peeled and cut into 1/2-inch batons
• 2 medium red onions, cut into wedges
• 3 tbsp harissa paste
• 3 tbsp honey
• 3 tbsp extra-virgin olive oil, divided
• 1 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 cup full-fat Greek yogurt
• 1 small garlic clove, grated
• 2 tbsp finely chopped fresh mint, plus extra leaves for serving
• Lemon wedges, for serving

Do This

• 1. Heat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment.
• 2. Whisk harissa, honey, 2 tbsp oil, lemon juice, cumin, paprika, 1 tsp salt, and pepper. Reserve 1/3 of the glaze (about 3 tbsp) for basting.
• 3. Pat chicken dry; toss with remaining glaze. Marinate 15–60 minutes (optional).
• 4. Toss carrots and onions with 1 tbsp oil and a pinch of salt. Spread on pan; nestle chicken skin-side up on top.
• 5. Roast 25 minutes. Brush chicken with reserved glaze; flip carrots and rotate pan. Roast 12–18 minutes more until thighs reach 175°F (80°C) and edges are charred. Broil 2–3 minutes if needed.
• 6. Stir yogurt, garlic, lemon, pinch of salt, and chopped mint. Rest chicken 5 minutes. Serve with dollops of garlicky yogurt, extra mint, and lemon.

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Why You’ll Love This Recipe

• Sticky, lacquered chicken skin with smoky-sweet heat from harissa and honey.
• Everything roasts on one pan—carrots and red onions become jammy and charred.
• A cool, garlicky yogurt sauce and fresh mint balance the spice and richness.
• Weeknight-simple, dinner-party worthy, and very make-ahead friendly.

Grocery List

• Produce: Carrots, red onions, garlic, lemons, fresh mint
• Dairy: Full-fat Greek yogurt
• Pantry: Bone-in, skin-on chicken thighs; harissa paste; honey; extra-virgin olive oil; ground cumin; smoked paprika; kosher salt; black pepper; parchment paper

Full Ingredients

Chicken and Vegetables

• 6 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
• 1 lb (450 g) carrots, peeled and cut into 1/2-inch-thick batons (2–3 inches long)
• 2 medium red onions (about 1 lb / 450 g), cut into 8 wedges each, root intact
• 1 tbsp extra-virgin olive oil (for vegetables)
• Kosher salt and black pepper, to taste

Harissa-Honey Glaze

• 3 tbsp harissa paste (mild or hot, to taste)
• 3 tbsp honey
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Garlicky Yogurt and Garnish

• 1 cup (240 g) full-fat Greek yogurt
• 1 small garlic clove, finely grated (about 1/2 tsp)
• 1 tbsp extra-virgin olive oil
• 1.5 tbsp fresh lemon juice
• 1/4 tsp kosher salt, or to taste
• 2 tbsp finely chopped fresh mint, plus 1/4 cup torn mint leaves for serving
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Preheat the oven to 425°F (220°C) with a rack in the center. Line a large rimmed sheet pan with parchment to minimize sticking and make cleanup easy.

Step 2: Make the harissa-honey glaze

In a medium bowl, whisk together the harissa paste, honey, 2 tablespoons olive oil, lemon juice, cumin, smoked paprika, 1 teaspoon kosher salt, and black pepper. This should be glossy and pourable. Reserve 1/3 of the mixture (about 3 tablespoons) in a separate small bowl for basting later—keep it clean so it never touches raw chicken.

Step 3: Season the chicken (and optionally marinate)

Pat the chicken thighs dry with paper towels for maximum browning. Place them in a bowl and toss with the remaining 2/3 of the glaze, coating all sides. If you have time, marinate 15–60 minutes at room temperature (or up to 8 hours in the refrigerator). If marinating longer than 1 hour, refrigerate and bring back toward room temperature for 15 minutes before roasting.

Step 4: Prep the vegetables

In a separate bowl, toss the carrots and red onion wedges with 1 tablespoon olive oil and a good pinch of kosher salt. Spread them in an even layer on the prepared sheet pan. Nestle the chicken on top, skin-side up, spacing the pieces so they roast rather than steam.

Step 5: Roast until nearly done

Roast for 25 minutes. The skin will start to render and the vegetables will soften. Remove the pan, brush the chicken with the reserved glaze, and flip/turn the carrots and onions so new sides contact the pan. Rotate the pan and return it to the oven.

Step 6: Finish, glaze, and char

Roast for another 12–18 minutes, until the chicken registers 175°F (80°C) at the thickest part (not touching bone) and the edges are nicely charred. If you want deeper caramelization, broil for 2–3 minutes, watching closely. Transfer chicken to a plate and rest 5 minutes to keep it juicy.

Step 7: Make the garlicky yogurt and serve

While the chicken finishes, stir together the yogurt, grated garlic, 1 tablespoon olive oil, 1.5 tablespoons lemon juice, and 1/4 teaspoon salt. Fold in 2 tablespoons chopped mint. Pile the chicken and roasted vegetables onto a warm platter, spoon over any pan juices, add generous dollops of yogurt, and shower with torn mint leaves. Serve with lemon wedges.

Pro Tips

• Dry skin = crisp skin. Pat thighs very dry before glazing for better lacquer and crunch.
• Harissa heat varies. Taste your brand; for very hot harissa, start with 2 tablespoons and add more to preference.
• Don’t reuse raw marinade. Always reserve a clean portion of glaze for basting.
• For extra char, broil briefly at the end—but watch closely to avoid burning the honey.
• Salt note: If using Morton kosher salt, reduce to about 3/4 teaspoon in the glaze; it’s saltier than Diamond Crystal.

Variations

• Sheet-pan with chickpeas: Add a drained 15-oz can of chickpeas to the vegetables for extra protein and texture.
• Grill it: Grill thighs over medium heat (400°F/205°C), covered, 25–30 minutes, turning and basting with reserved glaze until 175°F (80°C). Grill vegetables in a basket.
• Boneless thighs: Use 8 boneless, skin-on thighs and reduce roast time by 5–8 minutes.

Storage & Make-Ahead

Marinate the chicken up to 8 hours in advance. The garlicky yogurt can be made 3 days ahead (stir before serving). Leftover cooked chicken and vegetables keep in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F (175°C) for 10–15 minutes, then broil 1–2 minutes to re-crisp the skin. Freeze cooked chicken (without yogurt) for up to 3 months; thaw overnight and reheat as above.

Nutrition (per serving)

Approximate: 640 calories; 35 g protein; 27 g carbohydrates; 38 g fat; 4 g fiber; 950 mg sodium. Values will vary based on harissa brand, chicken size, and how much glaze/pan juices are consumed.