Sheet Pan Harissa Chicken Dinner

Chicken, Middle Eastern

Prep Time: 15 mins Cook Time: 40 mins Servings: 4 Source:

Ingredients

2 tablespoons harissa sauce, divided

4 (5 ounce) bone-in chicken thighs, or more to taste

8 ounces multicolored carrots, peeled, halved lengthwise and crosswise

8 ounces cauliflower florets

8 ounces baby potatoes, halved

2 tablespoons olive oil

½ teaspoon kosher salt

¼ teaspoon ground black pepper

2 tablespoons chopped fresh parsley

2 cloves garlic, minced

½ teaspoon grated orange zest

Directions

Preheat oven to 375 degrees F (190 degrees C).

Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.

Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.

Stir together parsley, garlic, and zest in a small bowl.

Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.

Notes

Find the recipe for Chef John's Harissa Sauce at armagazine.com/chef-johns-harissa-sauce.