Sheet Pan Harissa Chicken Dinner
MAKES: 4 Servings
PREP TIME: 15 Minutes
COOK TIME: 40 Minutes
TOTAL TIME: 55 Minutes
Recipe adapted from https://allrecipes.com.
Original publication date
2 Tbsp. harissa sauce, divided
4 (5 oz.) bone-in chicken thighs
8 oz. multicolored carrots, peeled, halved lengthwise and crosswise
8 oz. cauliflower florets
8 oz. baby potatoes, halved
2 Tbsp. olive oil
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 Tbsp. chopped fresh parsley
2 cloves garlic, minced
½ tsp. grated orange zest
Preheat oven to 375°F.
Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined
10×15-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°F, 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