4 bone-in chicken thighs, your choice if you want the crispy skin or not
2 tablespoons Harissa olive oil
Preheat the oven to 350. Place the chicken thighs (and the olive oil if you're using skinless thighs) in a small ovenproof (preferably cast iron) skillet and season it with sea salt and fresh cracked pepper. Cover the pan (with a lid or foil) and bake it for 15 minutes.