Orange‑Harissa Chickenwith Citrus and Olive Salsa

Preheat the oven to 425°F (425°F).

Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.

In a small bowl, whisk together the orange harissa paste and 2 tbsp olive oil to form a smooth glaze.

Brush the glaze evenly over each chicken thigh, making sure the skin is fully coated.

Arrange the glazed chicken thighs on a rimmed sheet pan, spacing them apart for even cooking.

Bake for 25–30 minutes, or until the skin is golden‑brown and crisp and the internal temperature reaches 165°F (165°F).

While the chicken bakes, prepare the citrus and olive salsa: combine the orange zest, lemon zest, orange juice, lemon juice, 3 tbsp olive oil, thinly sliced red onion, diced cucumber, chopped parsley, and olive brine in a mixing bowl.

Season the salsa with salt and black pepper to taste, then toss gently to blend all flavors.

When the chicken is done, remove it from the oven and let it rest on a cutting board for 5 minutes to retain its juices.

Serve each chicken thigh topped with a generous spoonful of the citrus‑olive salsa, and enjoy immediately.