1 whole chicken, quartered with skin on (alternatively, 4-6 chicken thighs)
1-2 lemons, quartered
Directions: Line a rimmed baking sheet with aluminum foil, place on the center rack of oven and preheat oven to 450˚.
In a small bowl, mix Moroccan Harissa Bread Dip and olive oil; rub spice paste all over chicken. Arrange chicken in a single layer on hot baking sheet, arrange lemon wedges around chicken, bake 30-35 minutes or when it reaches 165˚ and the juices run clear. Let stand for 15 minutes, then serve with pan juices and roasted lemon wedges.