If you’re in the mood for a dinner that’s equal parts vibrant, cozy, and refreshing, you’ll absolutely fall in love with Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion. The combination of spicy-sweet harissa, creamy labneh, burnished onions, and juicy, tangy roasted peppers is a total showstopper—and surprisingly approachable for a busy night or an elevated weekend meal.
Why You’ll Love This Recipe
- Flavor Fireworks: The smoky heat of harissa, zingy lemon, creamy labneh, and sweet roasted red peppers blend together for a dinner that hits every taste bud.
- Minimal Fuss, Major Reward: Most of the magic happens in the oven, so your hands stay mostly free—perfect for weeknights or easy entertaining.
- Gorgeously Colorful: The stunning combo of bright peppers, golden chicken, and fresh green herbs makes this dish Instagram-worthy every single time.
- Customizable & Crowd-Pleasing: You can mix up the veggies, swap in chicken breast, or make it dairy-free to please everyone at your table.
Ingredients You’ll Need
There’s nothing complicated about these ingredients, but each one is a star! Every element in Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion brings its own delicious note—think juicy chicken, tangy lemon, velvety labneh, and vibrant peppers for layers of taste and color.
- Chicken Thighs (bone-in, skin-on): The extra flavor and juicy texture from bone-in, skin-on thighs make all the difference—plus, that crispy skin is irresistible!
- Harissa Paste: This North African chili blend brings smoky heat and complex spice—start with 1 ½ tablespoons, and add more if you like a real kick.
- Lemon (zest & slices): Zest brightens both the marinade and labneh, while slices roast along with the chicken, infusing their citrusy goodness.
- Red Onion: Sweetens and softens in the oven, offering depth and that purple pop on your plate.
- Olive Oil: Used generously for roasting, olive oil helps everything turn glossy and golden.
- Labneh: This thick, creamy strained yogurt is tangy and cooling—an essential counterpoint to the spicy chicken.
- Chives & Spring Onions: Two kinds of mild, fresh oniony flavor that add vibrancy and a peppery finish.
- Jarred Roasted Red Peppers: They bring a smoky-sweet note and gorgeous color without any extra prep time.
- Toasted Marcona Almonds: For a crunchy, buttery flourish that totally makes the plate feel restaurant-worthy.
- Sea Salt & Freshly Ground Black Pepper: Don’t be shy—these tie all the flavors together and help the chicken skin crisp up.
- Warm Crusty Bread: Essential for swirling through the juices and scooping up every last bite.
- Mixed Leaf Salad or Tenderstem Broccoli: These fresh, crunchy sides counterbalance the richness perfectly.
Variations
The beauty of Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion is how easy it is to tweak! Feel free to make it your own—whether you’re switching up the protein, adding extra veggies, or changing out the base for your dietary needs.
- Swap Chicken Thighs for Breasts: Prefer white meat? Use chicken breasts—just roast the veggies first, then add the breasts to finish cooking so they stay juicy.
- Dairy-Free Labneh: Substitute with thick coconut yogurt or a favorite dairy-free alternative for the same creamy effect.
- Add Extra Veggies: Try tossing in zucchini, eggplant, or cherry tomatoes for even more roasted flavor and color.
- Go Nut-Free: Simply skip the almonds or swap in toasted pumpkin seeds for crunch without the allergens.
- Spice It Up or Down: Adjust the harissa to your heat preference—mild or fiery, it’s totally up to you.
How to Make Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion
Step 1: Marinate the Chicken with Harissa and Lemon
Start by zesting your lemon and dividing the zest in half—half will go into the chicken marinade, the rest is reserved for the labneh. Mix the zest with harissa paste and a good pinch of salt and pepper. Toss the chicken thighs in this fiery, aromatic mix until they’re well coated. If your hands are sensitive (or you cherish your clean nails!), use a spoon or tongs—harissa can stain!
Step 2: Layer the Pan with Veggies and Chicken
In a roasting tin, arrange the red onion wedges and strips of roasted red pepper for a built-in bed of flavor. Scatter over the reserved lemon slices for extra juiciness and aromatics. Place the marinated chicken thighs skin-side up on top of the veg, then drizzle generously with olive oil. Sprinkle sea salt—especially over the skin—to guarantee that mouthwateringly crisp finish.
Step 3: Roast to Crispy, Juicy Perfection
Roast in a preheated oven at 200°C (about 400°F) for 45–50 minutes, giving the onions a stir and a baste at the 20-minute mark so they caramelize instead of burning. If any onion edges get too brown, simply tuck them under the chicken so they stay sweet and tender. The chicken is ready when the skin is deeply golden and the juices run clear.
Step 4: Prepare the Labneh with Chives and Lemon Zest
While the chicken roasts, stir the remaining lemon zest and chopped chives into the labneh. Season with salt and pepper to taste. This is the cooling centerpiece that will be your best friend against the gentle heat of the harissa chicken. Simply mix and set aside in the fridge until you’re ready to serve.
Step 5: Plate, Garnish, and Serve
Spread a swoosh of labneh onto your serving plate, then lay over the roasted red peppers, caramelized onion wedges, and lemon slices. Next, crown everything with those glorious, crispy chicken thighs. Drizzle over any pan juices, then sprinkle with fresh chives, spring onion, and a shower of toasted Marcona almonds. Serve with warm bread and a crisp salad or broccoli—dinner is ready!
Pro Tips for Making Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion
- Marinate for Maximum Flavor: If time allows, marinate the chicken with the harissa-lemon mixture for a few hours (or overnight in the fridge) for even deeper flavor penetration and juicier meat.
- Crispiest Chicken Skin Secret: Don’t skip that final sprinkle of sea salt over the skin—this draws out moisture and helps achieve beautifully crisp, golden skin every time.
- Perfectly Roasted Veggies: Stir and baste the onions at the halfway mark and protect any caramelized bits by nestling them under the chicken for sweet, tender results instead of burnt edges.
- Swoosh, Don’t Spoon, the Labneh: For gorgeous plating, swoosh the labneh across the plate with the back of a spoon, then layer the toppings for true restaurant flair right at home.
How to Serve Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion
Garnishes
Garnishing really turns this dish from good to stunning. Sprinkle plenty of freshly chopped chives and spring onions for sharpness and vibrant color, and don’t forget the toasted Marcona almonds for that irresistible crunch. A final drizzle of pan juices adds an extra layer of flavor and sheen—pure magic!
Side Dishes
There’s no wrong answer here, but crusty bread is truly essential for soaking up every little bit of harissa-infused oil and tangy labneh. On the side, serve a crisp mixed green salad or roasted tenderstem broccoli for freshness and a welcome bite. This trio together makes every forkful a party.
Creative Ways to Present
Try spreading the labneh in a dramatic swoosh on a big serving platter, then artfully pile the chicken and roasted veggies on top with jewel-like roasted red peppers peeking through. Top with a flourish of almonds and herbs, and let diners build their own bites with warm bread. Or, for a casual gathering, turn the whole spread into build-your-own flatbreads or pitas—so fun for sharing!
Make Ahead and Storage
Storing Leftovers
Leftover Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion stores beautifully. Once cooled, place everything in an airtight container and refrigerate for up to four days. The flavors continue to develop, making for truly wonderful next-day lunches or speedy dinners.
Freezing
You can freeze the roasted chicken (without the labneh or salad) for up to two months—just remove the chicken from the bone, store with some juices in a freezer-safe bag or container, and defrost in the fridge overnight before reheating. For the best texture, enjoy the labneh and fresh garnish freshly made.
Reheating
To reheat, arrange the chicken and vegetables in a baking dish, cover with foil, and warm gently in a 180°C (350°F) oven until piping hot. Or, for a shortcut, use the microwave in short bursts. Always add fresh garnish (labneh, herbs, and nuts) right before serving for the best flavor and texture.
FAQs
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Can I use chicken breast instead of thighs for Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion?
Absolutely! To keep chicken breasts juicy, roast the onion and pepper mixture for 15 minutes first, then add the marinated breasts and bake for 15–18 minutes, or until cooked through. If you want crispy edges, pop them under the grill for the last couple of minutes, taking care the vegetables don’t burn.
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What is labneh, and can I make it at home?
Labneh is a rich, spreadable Middle Eastern yogurt cheese with a tangy flavor and dreamy creaminess. If you can’t find it, simply strain plain full-fat Greek yogurt in a cheesecloth over a bowl in the fridge for 8–12 hours to thicken. A pinch of salt transforms it into homemade magic!
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How spicy does Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion turn out?
Harissa paste ranges from mild to fairly hot depending on the brand. Start with the amount listed, taste, and adjust to your spice preference. The labneh’s creaminess and the sweetness from roasted peppers and onions balance the heat beautifully!
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What other sides go well with this dish?
This recipe is endlessly versatile: try serving it with couscous, bulgur wheat, rice pilaf, or even roasted potatoes. For extra greens, toss some grilled asparagus or sautéed spinach into the mix!
Final Thoughts
Give Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion a spot on your table and watch it become a new favorite. It’s one of those magical dishes that looks impressive, tastes even better than it looks, and truly brings people together. You’re going to love every single bite—enjoy!
Print
Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Baking
- Method: Stovetop
Description
A flavorful and vibrant dish featuring harissa-marinated chicken thighs served with creamy labneh, roasted red peppers, and red onion. This Harissa Chicken with Labneh is a delicious and satisfying meal that pairs perfectly with warm crusty bread and a side salad.
Ingredients
For the chicken:
- 1 lemon
- 1 1/2 tbsp harissa paste
- 4 large chicken thighs, bone-in, skin-on
- Salt and freshly ground black pepper
- 1 red onion, peeled and cut into 8 wedges
- 2 tbsp olive oil
For the labneh:
- 4 tbsp labneh, heaped
- 4 chives, finely chopped
To plate:
- 4 jarred roasted red peppers, cut into strips
- 4 chives, finely chopped
- 2 spring onions, finely chopped
- 15 g toasted Marcona almonds
To serve:
- Warm crusty bread
- Fully-prepared mixed leaf salad and/or tenderstem broccoli
Instructions
- Preheat the oven to 200C. Start by zesting the lemon. Divide the zest in half and pop into 2 small bowls. Cut the lemon into slices.
- Add the harissa paste to one of the bowls and mix well. Pop the chicken thighs into a large bowl and add the lemon-harissa mix. Season with salt and pepper. Give it a good stir to coat the chicken.
- Pop the onion wedges and chopped red peppers into a roasting tin and lay the lemon slices on top. Place the chicken thighs on top, skin-side up. Drizzle with olive oil, then sprinkle with sea salt. Roast in the oven for about 45-50 minutes.
- Prepare the labneh: Mix labneh with chives and lemon zest. Season to taste.
- To serve: Spread labneh on a plate. Top with red peppers, onions, lemon slices, chicken thighs, and pan juices. Sprinkle with chives, spring onions, and almonds. Serve with bread and salad.
Notes
- Leftovers can be stored in an airtight container for up to 4 days.
- Marinate chicken up to 24 hours in advance.
- For chicken breast variation, adjust cooking times accordingly.
- Pair with salad, broccoli, or grains for a complete meal.
