- 1 lemon, rind finely grated and juiced
- 2 garlic cloves, crushed
- 1 1/2 tablespoons harissa paste
- 1 tablespoon extra virgin olive oil
- 8 chicken thigh fillets
Preheat oven to 220C/200C fan-forced. Line a baking tray with sides with baking paper. Combine lemon rind and juice, garlic, harissa and oil in a bowl.
Place chicken, in a single layer, on prepared tray. Spoon over lemon mixture. Season well with salt and pepper. Roast for 40 minutes or until chicken is browned and cooked through. Cool completely.
Remove chicken from pan juices and place in an airtight container, discarding pan juices. Refrigerate for up to 3 days.