Chicken thighs are underappreciated. They have more flavor, are easier to keep moist, and are half the price of breast meat!
When we are feeling lazy, we make boneless skinless chicken thighs, but the bone-in skin-on version is worth the extra work.
The key to delicious chicken thighs, is the searing of the skin to make it crispy before baking.
This recipe uses Harissa, a North African paste of bell pepper and chiles. Spiceness can vary, so taste and adjust the amount to your liking.
I added some carrots to this recipe for a little bit of sweetness to counteract the spicy. I also used cilantro instead of parsley, but either work great.
This recipe is easy enough for a weeknight, but impressive enough for company.
Click here or below for the recipe