Step 1

In a bowl whisk together the harissa paste, honey, lemon juice and olive oil.* Pour the mixture over the chicken thighs and allow to marinate for a minimum of 1 hour and up to overnight.

Step 2

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)

Step 3

Place the cut up carrots, red onion and chicken in a baking dish or cast iron skillet. Pour any of the remaining marinade over the chicken and top with the lemon wedges. Bake in the oven for 35 to 40 minutes. Half way through baking, spoon some of the liquid from the bottom of the dish over the chicken before returning to the oven. After 35 minutes check to ensure that the chicken is fully cooked in the center. Turn the oven broil and place the dish on the top rack for 2 to 3 minutes until the skin of the chicken becomes crisp and golden.

Step 4

Sprinkle with fresh parsley and pomegranate seeds before serving.