Name: Sheet Pan Harissa Chicken Dinner
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Harissa sauce, divided - 2 tablespoons; Bone-in chicken thighs, or more to taste - 4 (5 ounce); Multicolored carrots, peeled, halved lengthwise and crosswise - 8 ounces; Cauliflower florets - 8 ounces; Baby potatoes, halved - 8 ounces; Olive oil - 2 tablespoons; Kosher salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Chopped fresh parsley - 2 tablespoons; Garlic, minced - 2 cloves; Grated orange zest - ½ teaspoon

Ingredients for - Sheet Pan Harissa Chicken Dinner

1. Harissa sauce, divided 2 tablespoons

2. Bone-in chicken thighs, or more to taste 4 (5 ounce)

3. Multicolored carrots, peeled, halved lengthwise and crosswise 8 ounces

4. Cauliflower florets 8 ounces

5. Baby potatoes, halved 8 ounces

6. Olive oil 2 tablespoons

7. Kosher salt ½ teaspoon

8. Ground black pepper ¼ teaspoon

9. Chopped fresh parsley 2 tablespoons

10. Garlic, minced 2 cloves

11. Grated orange zest ½ teaspoon

How to cook deliciously - Sheet Pan Harissa Chicken Dinner

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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

5 . Stage

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