Description
Sheet Pan Harissa Chicken Dinner
Ingredients
4 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
3 carrots, peeled and cut into sticks
1 small head of cauliflower, cut into florets
3 tbsp olive oil
2 tbsp harissa paste (mild or spicy, depending on preference)
1 tsp smoked paprika
1/2 tsp cumin
Salt and pepper to taste
1 lemon, cut into wedges
2 tbsp fresh parsley, chopped (for garnish)
Directions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Season veggies: In a large bowl, toss potatoes, carrots, and cauliflower with 2 tbsp olive oil, 1 tbsp harissa paste, smoked paprika, cumin, salt, and pepper. Spread the veggies evenly on the baking sheet.
Prepare chicken: Rub chicken thighs with the remaining 1 tbsp olive oil, 1 tbsp harissa paste, salt, and pepper. Place the chicken on top of the veggie mixture.
Add lemon wedges: Scatter lemon wedges around the pan for added flavor as it roasts.
Bake: Roast for 40–45 minutes, flipping the veggies halfway through, until the chicken is cooked through (internal temperature 165°F/74°C) and the veggies are tender and caramelized.
Garnish and serve: Sprinkle with fresh parsley before serving and enjoy!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: ~420 kcal per serving
#HarissaChicken #SheetPanMeals #OnePanDinner #HealthyRecipes #EasyWeeknightMeals
