In a mixing bowl, combine oil, lemon juice, and the harissa spice blend. Add potatoes and chicken thighs and toss to coat all pieces.
Preheat an oven to 375°F, low fan. In a 4" hotel pan (size varies by number of servings), arrange potatoes on the bottom and chicken thighs on top. Bake uncovered for ~30 minutes, until chicken reaches an internal temperature of 165°F and potatoes are fork tender.
Serve roasted chicken and potatoes with a side of spicy Zhoug sauce.
Ingredients
10 Mountaire® Noor Al-Jabal® Fresh Boneless Thighs, Skinless
1 1/4 cups oil, vegetable
2/3 cup harissa spice blend
2 tbsp. lemon juice
6 cups potato(es), red, baby, washed, large diced
Spicy Zhoug Sauce, for service (see recipe below)
Spicy Zhoug Sauce
Directions
In a blender, puree all ingredients until smooth. Cover and keep chilled until service.
