Honey Harissa Chicken with Roasted Potatoes and Whipped Feta

Directions

• Step 1: Prepare the Potatoes
• Preheat the oven to 425°F.
• Bring a large pot of salted water to a boil. Add the potatoes and cook for 10–12 minutes, or until fork tender. Drain well and let them steam dry for a few minutes.
• Transfer the potatoes to a baking sheet and gently smash each one with the bottom of a glass or measuring cup.
• Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Roast for 35–45 minutes, flipping halfway through, until golden brown and crispy.
• Step 2: Marinate the Chicken
• In a large bowl, whisk together the harissa paste, honey, olive oil, smoked paprika, garlic powder, lemon juice, salt, and pepper.
• Add the chicken thighs and toss until evenly coated. Let marinate for at least 20 minutes.
• Step 3: Cook the Chicken
• Heat a large skillet over medium-high heat with a drizzle of olive oil.
• Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F.
• Brush with a little extra honey during the last minute of cooking for a glossy finish.
• Step 4: Make the Whipped Feta
• In a food processor, combine the feta, Greek yogurt, olive oil, garlic, and lemon juice.
• Blend until smooth and creamy.
• Step 5: Make the Herb Salad
• In a medium bowl, combine the parsley, cilantro, mint, and sliced red onion.
• Toss with olive oil, lemon juice, and a pinch of salt.
• Step 6: Assemble
• Spread the whipped feta onto a serving platter or individual plates.
• Top with the crispy potatoes and cooked chicken.
• Finish with the herb salad, a drizzle of hot honey, chopped pistachios, lemon zest, and flaky sea salt.
• Serve immediately.