Move over, sriracha and Tapatío—these days, spice seekers are going crazy for harissa, a garlicky hot chile paste common in Tunisian cuisine. Blended into a sauce with garlic, lemon, and honey, it brings extra heat and smokiness to skin-on chicken breasts (try it on everything from grilled fish to chickpeas). A side of cooling yogurt-mint sauce helps balance out the heat.
Yield: 3 to 4 servings
Active Time: 10 minutes
Total Time: 45 minutes
For the harissa sauce: 2 cloves garlic, minced 2 tablespoons harissa 2 tablespoons lemon juice 1 1/2 tablespoons honey Sea salt 2 tablespoons olive oil, divided
For the chicken: 1 lemon, quartered 3 large carrots, peeled and cut into large pieces 3 to 4 chicken breasts, skin on
For the yogurt-mint sauce: 1 cup plain Greek-style yogurt 1/4 cup mint leaves 2 cloves garlic 1 tablespoon lemon juice Sea salt and freshly ground pepper 2 tablespoons olive oil
Preheat oven to 400 degrees and line a large roasting pan with parchment paper.
Make the harissa sauce
Combine garlic, harissa, lemon juice, honey, salt, and 1 tablespoon olive oil in a large bowl and set aside.
Roast the chicken
Place lemon pieces, carrots, and chicken, skin side–up, in prepared roasting pan. Drizzle carrots and lemon pieces with remaining 1 tablespoon olive oil and sprinkle with salt. Rub harissa sauce all over chicken. Roast in oven 30 to 40 minutes, until chicken is golden and cooked through.
Make the yogurt-mint sauce
Combine all ingredients in a small food processor or high-powered blender and process to thoroughly combine.
Serve chicken and carrots with yogurt sauce on the side.