Sheet Pan Harissa Chicken Dinner Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings.

• 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
• teaspoon kosher salt
• teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• teaspoon grated orange zest

Directions

Step 1: Preheat the oven to 375F (190C). Line a 10x15-inch baking pan with foil for easy cleanup.

Step 2: Spoon 1 teaspoon of harissa sauce under the skin of each chicken thigh. Place the chicken thighs in the prepared pan.

Step 3: Spread the carrots, cauliflower, and baby potatoes around the chicken thighs. Drizzle everything evenly with olive oil, then season with kosher salt and black pepper.

Step 4: Roast the chicken and vegetables in the preheated oven for 40 to 50 minutes. Stir the vegetables halfway through cooking. The chicken is done when the juices run clear and an instant-read thermometer inserted near the bone reads at least 165F (74C).

Step 5: While the chicken is roasting, mix the chopped parsley, minced garlic, and grated orange zest in a small bowl.

Step 6: Once the chicken is done, remove it from the oven. Toss the vegetables with the remaining 2 teaspoons of harissa sauce, and sprinkle everything with the parsley mixture before serving.

Recipe Tip

Try Chef John's harissa sauce for an extra flavor kick in this dish!

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.