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Sheet Pan Harissa Chicken Dinner
Sheet Pan Harissa Chicken Dinner
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Simplify weekday meals with zesty harissa chicken, roasted alongside veggies on a single sheet pan for effortless cleanup.
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
  • 0.5 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 0.5 teaspoon grated orange zest
Instructions:
  • Preheat your oven to 375°F (190°C) and line a 10x15-inch baking pan with foil.
  • Carefully tuck 1 teaspoon of harissa sauce under the skin of each chicken thigh. Place them in the prepared pan. Surround the chicken with carrots, cauliflower, and potatoes. Drizzle everything with oil and season generously with salt and pepper.
  • Roast in the oven until meat is no longer pink at the bone and juices run clear, about 40 to 50 minutes. Remember to stir the vegetables halfway through. Use an instant-read thermometer near the bone to ensure it reaches at least 165 degrees F (74 degrees C).
  • Combine parsley, garlic, and orange zest in a small bowl, blending flavors harmoniously.
  • Toss vegetables with the remaining 2 teaspoons of flavorful harissa sauce and sprinkle with the aromatic parsley mixture before serving.

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