Skillet Roasted Harissa Chicken

by Pamela

harissa, harissa chicken, chicken legs, skillet roasted, chicken recipe

One dish dinners are so great they should almost be mandatory weeknight eats. Don’t you think? Anytime I can make a one dish dinner…I do. They’re easy to whip up, easy to clean up and even better if they use leftovers, like in this harissa chicken recipe. That’s like winning the trifecta of dinner. Woo Hoo!!!!!

Remember that Southwestern Harissa recipe I posted last month? Do you still have some hanging out in your fridge? Well this is how you’re going to use it up. Or…this is your excuse to make it again. Skillet.Roasted.Harissa.Chicken. All you need are some veggies, a few chicken legs, some leftover harissa and a lemon (or no lemon…whatever). It really is that easy.

I’m still trying to find things after our move. You know how you think you’re so smart and you’ve got all your boxes labeled pretty specifically? Well, it turns out that the boxes are smarter than you are and, like your washing machine that eats just one of your socks, moving boxes eat just a few random items. They know which things aren’t super important to you but when you need ’em, you need ’em. Those are the things that moving boxes eat.

While I do have more than one cast iron skillet to cook with, I am still missing some of my cooking tools and small gadgets (like my can opener). 🙁 This harissa roasted chicken is a spin on my basic skillet roasted chicken that I make when I’ve had a particularly ridiculous day. Like when I spend hours trying to find stupid little things that I know if I go out and buy I’ll immediately find them. So making a recipe like this makes me feel like I’ve accomplished something that day. Do you ever have days like that?

Harissa Recipe

I know I said this was a one dish recipe (and there’s no rice in the skillet with the chicken), but I couldn’t resist using up the last little bit of a rice mixture I had taking up space in the cupboard. Please forgive me.

What do you do on those days when you feel you haven’t accomplished anything? (But in reality you have.)

Skillet Roasted Harissa Chicken
Prep time
Cook time
Total time
One dish dinners don't get much tastier, or easier, than this tangy and spicy skillet roasted harissa chicken.
Recipe type: Dinner
Cuisine: American
Serves: 2-4
  • 5 Chicken Legs
  • Harissa Paste (at least ½ cup)
  • 1 Tablespoon Olive Oil
  • 2 Handfuls Grape Tomatoes
  • ½ Lemon (cut into wedges)
  • Parsley (for garnish)
  1. Pre-heat oven to 425 degrees Farenheit.
  2. Rub the chicken legs with harissa paste and set aside.
  3. Add the olive oil to the cast iron skillet and heat over high heat.
  4. Tilt the pan to spread the olive oil around.
  5. Once hot, arrange the chicken legs in the skillet so that there is room between them. (That sounds particularly naughty.)
  6. Lay the lemon wedges between the legs.
  7. Cook chicken for 5 minutes, or until good and browned on that side, then flip the legs over and do the same on that side.
  8. Once legs are browned on both sides, add the tomatoes to the pan and slide the whole thing into the oven.
  9. Cook for 20-25 minutes or until juices run clear when chicken is pierced with a knife.
  10. Remove from heat and sprinkle with chopped parsley.
I served this over a rice mixture and some chopped almonds. The next day I cut the meat off the bones and topped a salad with it.




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Judit & Corina @Wine Dine daily May 31, 2014 at 11:08 am

Love this chicken recipe, it looks utterly delicious, Pamela!

Pamela June 1, 2014 at 6:45 am

Thanks Judit and Cornia! We couldn’t stop eating this. I made about 3 batches of the stuff (3 days in a row). LOL

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