Cut a few slashes across each chicken thigh. Mix together the harissa and honey and rub all over the chicken thighs. Place in a roasting tin large enough to spread everything out in a single layer, with the lime wedges, red pepper, courgettes, onion and potatoes.
Drizzle over the oil, season with salt and pepper and roast in a preheated oven, 220°C (425°F), Gas Mark 7, for 25 minutes, turning occasionally, or until the chicken is cooked and the vegetables are tender. Serve with the juice of the lime wedges squeezed over the chicken.