Cooking Time: 50 minutes

Serves 6

What You Need:

• 8 chicken thighs, bone in, skin-on
• 1 lb. baby potatoes
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa
• ¼ cup honey
• Salt
• Olive oil

How to Make It:

1. Preheat oven to 425
2. Let chicken temper for 20 minutes while you cut baby potatoes in half and mix ½ pouch of Harissa with ¼ cup of honey, ½ cup of water, and a pinch of salt
3. Add the potatoes to a medium baking dish, then nuzzle the chicken thighs among the potatoes. Drizzle olive oil over the chicken, then pour the harissa marinade over it
4. Roast for 45 minutes until the chicken is 165 degrees and the skin is crispy