Half-glazed Chicken Recipe

Prep and marinade

Pat the chicken thighs dry with paper towels. In a bowl, whisk together 4 tbs harissa paste, 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1.25 tsp kosher salt and 0.5 tsp black pepper until smooth. Rub this marinade evenly under the skin and over the exterior of each thigh. Place chicken in a covered dish or zip-top bag and refrigerate for at least 30 minutes, ideally 2–4 hours. Remove from fridge 20 minutes before cooking to come closer to room temperature.

Roast the chicken (first stage)

Preheat oven to 220°C (425°F). Arrange marinated thighs skin-side up on a rimmed baking sheet or in an ovenproof skillet, leaving space between pieces. Roast for 20 minutes undisturbed to render fat and crisp skin. Meanwhile prepare the glaze and other components.

While the chicken roasts, combine 3 tbs honey, 2 tbs soy sauce, 1 tbs white wine vinegar, 2 tbs water, 1 tsp harissa paste and 1 tbs butter in a small saucepan. Warm over medium heat and whisk until honey and harissa dissolve and mixture becomes glossy, about 3–4 minutes. Simmer gently for 1–2 minutes until slightly thickened. Remove from heat and keep warm. Taste and adjust: add a pinch of salt if needed or another 0.5 tbs vinegar if you'd like more tang.

Glaze and finish the chicken: After the initial 20 minutes roasting, brush a generous layer of the warm glaze over the skin of each thigh. Return to oven and roast for an additional 8–12 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C (165°F) and glaze is caramelized but not burned. If glaze is browning too fast, lower oven to 200°C (400°F) and continue until done. For extra shine, spoon a little of the reserved glaze over the thighs as they rest.

Prepare pickling liquid: Thinly slice 1 small red onion into half-moons. In a small saucepan bring 0.5 cup apple cider vinegar, 0.5 cup water, 1 tsp sugar and 0.5 tsp salt to a gentle simmer just until sugar and salt dissolve, about 1 minute. Remove from heat immediately.

Pickle the onion: Place sliced onions in a heatproof jar or bowl and pour the hot pickling liquid over them, pressing down to submerge. Let cool to room temperature, then cover and refrigerate. Quick pickles will be ready in 15–30 minutes but benefit from at least 1 hour.

Assemble the salad: Thinly slice the English cucumber (or use a mandoline) and place in a bowl. In a separate bowl whisk 1/2 cup Greek yogurt, 1 tbs lemon juice, 1/2 tsp lemon zest, 1 tbs chopped dill, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper until smooth. Toss the cucumber with the dressing just before serving so it stays crisp.

Rest and plate: Remove roasted chicken from oven and let rest 5 minutes. Spoon any pan juices and a little reserved glaze over the thighs. Arrange 3 thighs per platter or plate for 6 servings.

Garnish: Top the chicken with a few tablespoons of quick pickled red onion, a spoonful of the cucumber salad alongside, drizzle 1 tsp extra virgin olive oil over the salad, scatter 2 tbs chopped cilantro or parsley over everything and serve with lemon wedges for squeezing.

Storage: Leftover chicken keeps 3–4 days refrigerated. Keep pickled onions and cucumber salad separate to maintain texture.