One-Skillet Crispy Chicken Thighs With Harissa

Name: One-Skillet Crispy Chicken Thighs With Harissa
Cuisine: Middle Eastern
Ingredients: 4 small bone-in, skin-on chicken thighs (about 2 pounds total); Kosher salt; 6 ounces very small potatoes, halved if wider than 1 inch; 1 tablespoon mild harissa paste; 2 tablespoons extra-virgin olive oil, divided; 2 medium leeks, halved lengthwise, cleaned, thinly sliced; 4 garlic cloves, crushed; 1 fennel bulb, very thinly sliced, preferably with a mandoline, divided, fronds reserved for serving; 3 tablespoons fresh lemon juice, divided

Instructions

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Updated at: Tue, 10 Feb 2026 16:27:22 GMT