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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.