Step 1

Finely grate the zest from 1/2 medium navel orange (about 1 teaspoon) into a medium bowl. Juice the orange into an 8x8-inch baking dish (about 1/4 cup).

Step 2

Add 3 tablespoons harissa paste or sauce, 2 tablespoons olive oil, 2 tablespoons honey, and 1 teaspoon kosher salt to the bowl of orange zest. Stir to combine.

Step 3

Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it. Place in the bowl and rub all over with the harissa mixture, working it gently under the skin. Place skin-side up in a single layer in the baking dish. Let marinate at room temperature while the oven heats. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 425ºF.

Step 4

Roast until the chicken is lightly browned, cooked through, and an instant-read thermometer inserted into the thickest part registers at least 165°F, 25 to 35 minutes.