harissa-roasted chicken

with kipfler chips

  • 8 x 125g chicken thighs, trimmed
  • 1½ teaspoons sweet smoked paprika
  • 1 tablespoon harissa paste
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons orange juice
  • 16 slices streaky bacon
  • 500g kipfler (waxy) potatoes, thinly sliced on a mandolin
  • 2 tablespoons sea salt flakes
  • ¼ cup mint leaves, finely chopped
  • cracked black pepper
  • baby cos lettuce and mayonnaise, to serve
  1. Preheat oven to 220°C (425°F). Place the chicken, 1 teaspoon of the paprika, the harissa, 1 tablespoon of the oil and the orange juice in a large bowl and mix to combine. Set aside for 5 minutes. 
  2. Wrap 2 pieces of the bacon around each thigh. Place on a large oven tray lined with non-stick baking paper. Cook for 20 minutes.
  3. While the chicken is cooking, place the potato on a well-greased oven tray, drizzle with the remaining oil and cook for 10–12 minutes, turning halfway, or until golden brown. 
  4. Place the salt, mint, remaining paprika and pepper in a small bowl and mix to combine. Sprinkle the potato and chicken with a little of the paprika salt. 
  5. Serve with lettuce, mayonnaise and paprika salt. Serves 4.
RATE THIS RECIPE:
Reader ratings (2.83) 217521
Prue Flower

Wonderful standby for a quick dinner

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