Name: Roasted Chicken with Harissa and Bulgur
Cook time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed; ¾ teaspoon pepper, divided; 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided; 3 cups cooked bulgur; 1 English cucumber, chopped; 1 cup jarred roasted red peppers, rinsed, patted dry, and chopped; 2 tablespoons chopped fresh dill; 1 teaspoon grated lemon zest plus 3 tablespoons juice; 1 small garlic clove, minced; 3 tablespoons harissa paste; 1½ teaspoons table salt, divided

👨‍🍳 Instructions

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Adjust oven rack to middle position and heat oven to 450 degrees

Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper

Heat 1 teaspoon oil in 12-inch ovensafe skillet over medium-high heat until just smoking

Cook chicken, skin side down, until well browned on skin side

Flip chicken, transfer skillet to oven, and roast until breasts register 160 degrees and drumsticks/thighs register 175 degrees

Toss bulgur, cucumber, red peppers, dill, lemon zest and juice, garlic, remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and remaining 2 tablespoons oil together in large bowl

Season with salt and pepper to taste; set aside

Transfer chicken to platter, reserving juices in skillet

Whisk harissa with 3 tablespoons reserved juices in bowl

Brush harissa mixture onto chicken, tent with foil, and let rest

Serve chicken with bulgur salad

🎉

You're all done!

Enjoy your roasted chicken with harissa and bulgur — and don't forget to share.

The story behind itRoasted Chicken with Harissa and Bulgur SaladCrispy roasted chicken gets brushed with a smoky-sweet harissa pan sauce, then served alongside a bright bulgur salad loaded with cucumber and roasted peppers. It's weeknight cooking with serious flavor.

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