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Ingredients

• ✓ harissa sauce
• aluminum foil
• chicken wing
• olive oil
• lemon pepper seasoning
• salt
• honey
• apple cider vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and place a cooling rack on top.
2. 2 Place wings in a large bowl. Add olive oil, lemon pepper seasoning, and salt and stir until wings are evenly coated. Place wings on top of the cooling rack.
3. 3 Bake in the preheated oven for 20 minutes. Flip and cook until chicken wings are no longer pink at the bone and the juices run clear, about 10 more minutes.
4. 4 Meanwhile, whisk harissa sauce, honey, and apple cider vinegar together in a small saucepan. Cook over medium-high heat until sauce begins to thicken, about 4 minutes. Turn heat off and let sauce cool while chicken wings finish cooking.
5. 5 Transfer wings to a large bowl and set the oven broiler to high. Pour harissa mixture over the wings and stir to coat. Place wings back on the cooling rack and broil for 4 minutes.

By Soup Loving Nicole

Ingredients

• ✓ harissa sauce
• tarragon
• yogurt
• vinegar
• citrus juice
• garlic
• cumin
• kosher salt
• chicken breast

Instructions

1. 1 Set 4 tarragon sprigs aside; strip leaves from remaining sprigs. Combine tarragon leaves, Greek yogurt, harissa sauce, vinegar, garlic, cumin, and salt in a blender; blend until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover dish; refrigerate for 2 to 3 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken breasts from marinade, letting excess drip off; discard remaining marinade.
4. 4 Cook chicken on the preheated grill until dark grill marks appear, about 7 minutes per side. An instant-read thermometer inserted into centers of breasts should read at least 165 F (74 C).
5. 5 Garnish chicken breasts with harissa sauce and reserved tarragon sprigs.

By John Mitzewich

Ingredients

• ✓ harissa sauce
• chicken thigh
• carrot
• cauliflower
• baby potato
• olive oil
• kosher salt
• black pepper
• parsley
• garlic
• orange zest

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch baking pan with foil.
2. 2 Spoon 1 teaspoon harissa sauce under the skin of each chicken thigh, then transfer to the prepared pan. Spread carrots, cauliflower, and potatoes around chicken; drizzle evenly with oil, then sprinkle with salt and pepper.
3. 3 Roast in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes, stirring the vegetables halfway through. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
4. 4 Stir together parsley, garlic, and orange zest in a small bowl.
5. 5 To serve, toss vegetables with remaining 2 teaspoons harissa sauce and sprinkle with parsley mixture.

By Juliana Hale