Name: Harissa Chicken with Labneh, Roasted Red Peppers, and Red Onion Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: North African / Middle Eastern
Ingredients: 1 lemon; 1 ½ tbsp harissa paste; 4 large chicken thighs, bone-in, skin-on; Salt and freshly ground black pepper, to taste; 1 red onion, peeled and cut into 8 wedges; 2 tbsp olive oil; 4 tbsp labneh, heaped; 4 chives, finely chopped; 4 jarred roasted red peppers, cut into strips; 4 chives, finely chopped; 2 spring onions, finely chopped; 15 g toasted Marcona almonds; Warm crusty bread; Fully-prepared mixed leaf salad and/or tenderstem broccoli

Jump to Recipe· 4.3 from 36 reviews

If you’re craving a vibrant dish that bursts with bold flavors and comforting textures, this Harissa Chicken with Labneh, Roasted Red Peppers, and Red Onion Recipe is your new best friend in the kitchen. Imagine tender, juicy chicken thighs glazed with spicy harissa and fresh lemon, perfectly complemented by creamy, tangy labneh, sweet roasted red peppers, and the subtle bite of red onion. This recipe offers an exciting harmony of smoky, spicy, and fresh tastes that will quickly become a weeknight favorite or party-showstopper. Once you try this combo, you’ll wonder how you ever lived without it!

Ingredients You’ll Need

A white bowl holds four raw chicken pieces, each pale pink with skin, and topped with bright orange-red sauce and thick dark brown paste in several spots; some black pepper is sprinkled on the chicken skin, and there is a small spoon inside the bowl held by a woman's hand on the right side, while another woman's hand holds the bowl on the left side, all placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the vibrant flavors in this dish — the ingredients are straightforward and all play a crucial role in building depth and balance. Every single item will contribute either a burst of zest, creaminess, or smoky sweetness, making the end result truly memorable.

1 lemon: Adds brightness and acidity to balance the heat of the harissa and tenderize the chicken.
1 ½ tbsp harissa paste: The star of the show, delivering smoky, spicy, North African heat that flavors the chicken perfectly.
4 large chicken thighs, bone-in, skin-on: Juicy and flavorful, these thighs stay moist and crispy when roasted.
Salt and freshly ground black pepper: Simple seasoning essentials that enhance all the other flavors.
1 red onion, peeled and cut into 8 wedges: Adds a sweet, caramelized note when roasted alongside the chicken.
2 tbsp olive oil: Helps roast the chicken and veggies to perfection with a luscious golden skin.
4 tbsp labneh, heaped: Creamy, tangy, and rich, labneh is the cool counterpoint to the spicy chicken.
4 chives, finely chopped: Fresh and mild, providing a subtle oniony freshness to the labneh and garnish.
4 jarred roasted red peppers, cut into strips: Sweet and smoky, these bring a wonderful texture contrast and vibrancy on the plate.
2 spring onions, finely chopped: Adds more fresh, crisp green flavor when plating.
15 g toasted Marcona almonds: A nutty crunch that lifts the dish’s texture and flavor complexity.
Warm crusty bread: Perfect for mopping up all the delicious juices and creamy labneh.
Fully-prepared mixed leaf salad and/or tenderstem broccoli: Fresh sides to balance and complete the meal with extra greens.

How to Make Harissa Chicken with Labneh, Roasted Red Peppers, and Red Onion Recipe

Step 1: Marinate the Chicken

Start by zesting and juicing the lemon to add fresh citrus notes that will balance the richness of the chicken. Combine the lemon juice with the harissa paste to create a spicy, aromatic marinade. Rub this mixture generously all over the chicken thighs, making sure every bit is coated. Season with salt and freshly ground black pepper to your taste. Let the chicken marinate for at least 30 minutes — if you have time, a few hours in the fridge will deepen the flavor profoundly.

Step 2: Prepare the Vegetables

While the chicken is marinating, peel your red onion and cut it into wedges. These wedges will roast beautifully alongside the chicken, softening and caramelizing to add a hint of sweetness that balances the harissa’s heat. Drain and slice the jarred roasted red peppers into strips so they are ready to serve later. Finely chop the chives and spring onions for the labneh and garnish.

Step 3: Roast the Chicken and Red Onion

Preheat your oven and toss the marinated chicken thighs and red onion wedges in olive oil. Place everything skin-side up on a baking tray or roasting dish, ensuring there’s a little space between the pieces. Roast at a high temperature until the chicken skin is golden and crispy, and the meat is cooked through — usually about 35-40 minutes. The red onion will become tender and slightly charred, adding perfect flavor and texture.

Step 4: Prepare the Labneh Topping

While the chicken roasts, spoon the labneh into a small bowl and stir in the finely chopped chives for a burst of fresh herbal flavor. This creamy topping will cool down the heat from the harissa chicken and add a luscious creaminess that everyone loves. Keep it chilled until you’re ready to serve.

Step 5: Assemble the Plate

Once your chicken and onions are roasted, plate them alongside the sweet roasted red pepper strips. Dollop the chive labneh on or beside the chicken. Sprinkle with the toasted Marcona almonds and the spring onions for a nutty crunch and fresh green pop. The textures and flavors come together to create a beautiful balance that is both exciting and satisfying.

How to Serve Harissa Chicken with Labneh, Roasted Red Peppers, and Red Onion Recipe

A white rectangular baking dish holds five pieces of chicken coated with a reddish-orange sauce, each placed on round lemon slices. Around the chicken are thick pieces of red bell pepper and chunks of purple onion scattered evenly. A woman's hand is in the lower part of the image, slightly blurred as if about to touch the food. The dish is set on a white marbled surface with a wooden texture below. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To finish off your dish perfectly, finely chop extra chives and spring onions for a fresh on-the-spot garnish. The crunch and subtle oniony freshness brighten the dish and make it look irresistible. The toasted Marcona almonds add a lovely flavor and texture contrast that will have everyone reaching for seconds.

Side Dishes

This dish pairs wonderfully with simple, fresh sides like a fully-prepared mixed leaf salad or tenderstem broccoli lightly steamed or sautéed to keep that fresh green element. Don’t forget some warm crusty bread—whether it’s a baguette, sourdough, or pita—because you will want to mop up the delicious harissa-infused juices and creamy labneh.

Creative Ways to Present

If you want to impress, try serving this Harissa Chicken with Labneh, Roasted Red Peppers, and Red Onion Recipe on a large platter family-style so everyone can dig in together. You can also create vibrant individual plates by layering the chicken on top of flatbreads with dollops of labneh and roasted veggies and then rolling them up to make hand-held wraps. Perfect for a picnic or casual gathering!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though it’s so tasty, that’s unlikely), store the chicken, roasted peppers, and onions in an airtight container in the fridge for up to 3 days. Keep the labneh separate to prevent it from melting into the other ingredients and losing its creamy texture.

Freezing

You can freeze the cooked chicken thighs wrapped tightly in foil or freezer-safe containers for up to 2 months. However, it’s best to freeze the peppers and onions separately, as freezing may alter their texture slightly. Labneh is not recommended for freezing as it can break and separate after thawing.

Reheating

When reheating, warm the chicken and vegetables gently in the oven or microwave to preserve moisture. Avoid overcooking to keep the chicken juicy and tender. Add fresh labneh once reheated to enjoy the contrast of flavors and temperatures just like when freshly made.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but keep in mind that chicken breasts can dry out more easily. Cooking with bone-in, skin-on thighs ensures more juicy and flavorful results with this recipe’s bold spices and roasting method.

What is labneh and can I substitute it?

Labneh is a Middle Eastern strained yogurt that’s thick, creamy, and tangy. If you can’t find it, Greek yogurt is a good substitute but it may be slightly less thick and rich.

How spicy is harissa paste?

Harissa paste brings moderate heat with smoky, earthy undertones. You can adjust the amount according to your spice tolerance or look for mild versions at your store if you’d prefer less heat.

Can I make this recipe vegetarian?

Absolutely! Swap the chicken for roasted cauliflower or roasted eggplant slices marinated in the same harissa and lemon mixture for a satisfying vegetarian twist.

Is it okay to use jarred roasted red peppers?

Definitely. Jarred roasted red peppers are convenient and add a sweet, smoky flavor that complements this recipe beautifully. Just be sure to drain them well before slicing.

Final Thoughts

This Harissa Chicken with Labneh, Roasted Red Peppers, and Red Onion Recipe is a spectacular mix of flavors and textures that’s sure to brighten up any mealtime. It’s approachable enough for a midweek meal yet special enough to serve guests and impress. Give it a try—you’ll be amazed at how effortlessly it comes together and how wildly delicious it tastes. Once you have this recipe in your repertoire, it’ll become a go-to for a fresh, exciting dinner that everyone will love.