Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion Recipe

This Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion is an absolute showstopper that brings bold, smoky flavors and vibrant colors to your table. The spicy kick of harissa, creamy coolness of labneh, and roasted sweetness of peppers and onions make every bite memorable – perfect for everything from a weeknight treat to a laid-back dinner party.

Ingredients You’ll Need

Each ingredient in Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion is carefully chosen to highlight a different element: heat, creaminess, sweetness, and crunch. Even better, these are straightforward staples but when brought together, the result is pure magic!

• Lemon: Zest and juice brighten up the harissa marinade and give it zippy, sunny notes.
• Harissa Paste: The heart and soul of this dish—smoky, punchy, and deliciously spicy. Choose your favorite brand!
• Chicken Thighs (bone-in, skin-on): For juicy, flavorful results. The skin crisps beautifully during roasting.
• Salt & Freshly Ground Black Pepper: For crucial seasoning that makes every flavor pop.
• Red Onion: Roasted wedges turn melt-in-the-mouth sweet and juicy, infusing their flavor throughout the tray.
• Olive Oil: Keeps everything luscious and helps brown the chicken and veg.
• Labneh: Thick, tangy yogurt cheese that makes a creamy bed for the chicken—use Greek yogurt if you want a shortcut.
• Chives: Adds a gentle oniony note and a burst of color—some for the labneh, some for garnish.
• Jarred Roasted Red Peppers: Instantly sweet and vibrant, plus a time-saver (use homemade if you prefer!).
• Spring Onions: A final sprinkle for extra freshness and light crunch right before serving.
• Toasted Marcona Almonds: Buttery and crunchy—an irresistibly luxe finishing touch.
• Warm Crusty Bread (optional): For sopping up every drop of those harissa-laced juices!
• Mixed Leaf Salad or Tenderstem Broccoli: To round out your plate with freshness and a little bite.

Variations

One of my favorite things about Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion is just how flexible it is. Don’t hesitate to tweak the ingredients or method to suit your pantry, spice level, or mood—it’s extremely forgiving and inviting to creativity!

• Swap Chicken Thighs for Breasts: For a lighter version, use skinless chicken breasts and reduce roasting time. Just give the veggies a head start in the oven!
• Make It Dairy-Free: Substitute the labneh with a thick plant-based yogurt or leave it out altogether—it’s still fabulous.
• Spice It Up (or Down): Adjust the amount of harissa paste to suit your heat preferences. Try a smoky or mild version if you’re spice-shy, or add extra if you’re a chili lover.
• Go Veggie: Try this method with roasted cauliflower “steaks” or thick slices of eggplant in place of the chicken for a vegetarian feast.
• Change the Garnish: Use toasted pistachios, pine nuts, or whatever fresh herbs you have on hand for a unique crunch and finish.

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

Step 1: Prep and Marinate Your Chicken

Start by zesting your lemon and splitting the zest between two small bowls—one will kick up your harissa marinade, the other goes into the creamy labneh. Slice up the lemon. Next, mix harissa paste with half the lemon zest. Pop the chicken thighs in a large bowl, coat thoroughly with the harissa-lemon mix, and season generously with salt and pepper. You can use tongs or a spoon to avoid staining your hands with that vibrant red marinade—trust me, it lingers!

Step 2: Build Your Roasting Tray

Arrange the red onion wedges and the strips of roasted red pepper in your roasting tin. Lay those lemon slices you prepped on top—these will caramelize and infuse everything with a zesty fragrance. Place the marinated chicken thighs skin-side up over the veggies. Drizzle olive oil generously across the whole tray, then sprinkle with flaky sea salt, especially over the chicken skin to help it crisp up gorgeously.

Step 3: Roast to Perfection

Pop the tray into a preheated oven at 200°C (about 400°F). Roast for 45–50 minutes. Halfway through, stir the onions and peppers a bit and baste them with some pan juices to make sure they don’t brown too quickly—you want sweet, not burnt! If anything looks like it’s coloring too fast, tuck it under the chicken where it’s protected.

Step 4: Prepare the Labneh

While your chicken is roasting, mix the labneh with the remaining lemon zest and half of your chopped chives, seasoning to taste with salt and pepper. Give it a gentle stir to combine, then set aside. This simple step creates that pillowy, citrusy bed for your harissa chicken to rest on later.

Step 5: Assemble and Serve

Now for the fun part: on a serving platter or individual plates, spread the chive-flecked labneh. Top with the roasted red peppers, then pile on the golden, caramelized onions and lemon slices. Arrange the crispy chicken thighs on top, then drizzle everything with the harissa-spiked juices from the roasting pan. Finish with a flourish—scatter over the rest of your chives, spring onions, and the toasted Marcona almonds. Dig in with warm bread and a fresh salad for the ultimate feast!

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

Garnishes

Scatter over plenty of fresh chives, an extra pop of spring onions, and a handful of toasted Marcona almonds right before serving. These add color and an irresistible crunch, transforming the platter into something that begs to be shared and savored.

Side Dishes

This recipe sings with a pile of warm, crusty bread for mopping up the harissa-spiked juices—don’t skip it! For freshness, add a crisp green salad or blanched tenderstem broccoli. You can also serve with herby couscous, bulgur wheat salad, or fluffy rice for a heartier meal.

Creative Ways to Present

Try plating the labneh in swooshes across a big sharing platter, layering with peppers and onions, then adding chicken pieces. Or serve everything ‘family-style’ right from the roasting tin with bread for dipping. Leftovers work beautifully stuffed in pita bread or wrapped in flatbreads for next-day lunches!

Make Ahead and Storage

Storing Leftovers

Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion keeps incredibly well: store leftovers in an airtight container in the fridge for up to four days. Store the chicken and veg together, and keep any extra labneh separately for optimal texture.

Freezing

The cooked chicken and roasted vegetables freeze well for up to three months—just seal tightly in containers or bags. For best results, freeze the labneh separately (or make it fresh the day you’re serving), as its texture may change after freezing.

Reheating

To revive that irresistible crispness, reheat the chicken and vegetables on a tray in a hot oven (about 180°C/350°F) for 10–15 minutes, loosely covered, then expose for the last few minutes. Add the labneh and garnishes fresh after reheating, for the perfect contrast in every forkful.

FAQs

Final Thoughts

If you’re looking for a gorgeous, utterly satisfying meal that packs flavor, comfort, and just a touch of drama, this Harissa Chicken with Labneh, Roasted Red Peppers and Red Onion delivers in every way. Give it a try—you’ll be wowed by how something so simple can taste so special. I can’t wait to hear how you make it your own!

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