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Sheet-Pan Harissa Chicken with Carrots and Cauliflower
Sheet-Pan Harissa Chicken with Carrots and Cauliflower
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Spicy Harissa Chicken and Veggie Sheet Pan Dinner - A flavorful blend of chiles, spices, garlic, and olive oil elevates this simple and vibrant dish.
Ingredients:
  • 1/4 cup harissa paste  (See Recipe Note if using harissa powder)
  • 2 to 4 tablespoons olive oil, divided
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 8 bone-in chicken pieces (about 2 1/2 pounds), thighs, legs, breasts, or a mix
  • 1 medium head cauliflower
  • 1 large sweet onion
  • 4 medium carrots
  • 1 lemon, very thinly sliced
  • 1 teaspoon salt, divided
  • 1/2 cup water
  • 2 tablespoons fresh cilantro, chopped
  • Cooked rice or pasta (thin spaghetti works well) to serve
Instructions:
  • Prepare the marinade by combining harissa paste, 2 tablespoons of olive oil, coriander, and cumin in a bowl until a droppable paste forms. Add more olive oil gradually, if necessary.
  • Prepare the chicken: Trim any excess skin and fat from the thighs, legs, or breasts. Place them in a bowl and coat with half of the harissa mixture until well-covered. Refrigerate for at least 1 hour, or up to 12 hours. Keep the remaining marinade in the fridge until later use.
  • Prepare the vegetables: Separate the green leaves from the cauliflower, leaving the core intact. Cut the cauliflower into florets and stalks, then place them on a large rimmed baking sheet. Peel and cut the carrots into 2-inch pieces. Halve the thinner pieces lengthwise and quarter the larger pieces. Peel the onion, cut it in half, and slice it thinly.
  • Roast the vegetables: Preheat the oven to 425°F. Place cauliflower, onions, carrots, and lemon slices on a sheet pan. Drizzle the remaining harissa mixture over the vegetables, sprinkle with 1/2 teaspoon of salt, and add water to the pan's edge. Cover with foil and bake for 20 minutes. Uncover, toss gently, and bake for another 15 minutes until vegetables are almost tender. Give them a gentle stir before serving.
  • Boost the oven temperature to 450°F and nestle the chicken skin side up onto the vegetables. Evenly sprinkle with 1/2 teaspoon of salt and roast, uncovered, for 25 to 30 minutes until the chicken is fully cooked (breasts at 160°F, legs and thighs at 180°F). Vegetables should be tender and softened to perfection.
  • Present: Take out of the oven, scatter with fresh cilantro, and garnish with rice or spaghetti to serve.

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