Crispy Harissa Chicken with Roasted Vegetable Medley and Tahini Drizzle

Begin by preheating your oven to 425°F (220°C).

In a large bowl, combine 1/4 cup of harissa paste, 2 tablespoons of olive oil, 1 tablespoon of honey, and the juice of 1 lemon to create a marinade.

Add 4 boneless, skinless chicken thighs to the marinade, ensuring they are well coated.

Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

While the chicken is marinating, prepare the vegetables by chopping 1 red bell pepper, 1 zucchini, and 1 cup of cherry tomatoes into bite-sized pieces.

In a separate bowl, toss the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Spread the vegetables evenly on a baking sheet lined with parchment paper.

Once the chicken has marinated, place the thighs on another baking sheet lined with parchment paper.

Roast the chicken and vegetables in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

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While the chicken and vegetables are roasting, prepare the tahini drizzle by whisking together 1/4 cup of tahini, 2 tablespoons of water, the juice of 1/2 lemon, and a pinch of salt until smooth.

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Once everything is cooked, remove the chicken and vegetables from the oven and let them rest for 5 minutes.

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Serve the crispy harissa chicken alongside the roasted vegetable medley, drizzled with the tahini sauce for a burst of flavor.