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Preheat oven to 425F.
Place the chicken on a medium sheet tray. In a small bowl combine the zest from the lemon, Mina harissa, Mina EVOO, salt and pepper. Mix together then pour over the chicken and toss to coat, massaging into each piece. Place skin side up and let sit while you prepare the potatoes.
Cut the potatoes into 1/2 to 3/4-inch thick fries. Place in a colander and rinse under cold water then pat dry. Place on a large sheet tray and liberally drizzle with Mina EVOO and a good amount of salt and pepper. Toss to coat then spread out to a flat even layer so none are overlapping.
Place both trays into the oven and roast for 20 minutes. Remove the trays and rotate so whichever tray was above is now below and vise versa. Roast for another 15-20 minutes or until the chicken is cooked though and the potatoes are golden and tender. Remove and turn the oven to broil. Place the chicken back in and cook for 3-4 minutes to crisp up the skin.
In a bowl combine the Mina harissa along with the mayo. Whisk to combine.
Cut the zested lemon into wedges. Roughly chop the parsley.
To serve pile some fries into a shallow bowl and top with 1-2 pieces of chicken, a sprinkling of feta and parsley, a lemon wedge and the harissa mayo on the side for dipping.
Recipe Courtesy of Megan Mitchell
Paid partnership with Mina