Sheet Pan Harissa Chicken Dinner

11 ingredients
5 steps

Ingredients

  • 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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/2 teaspoon grated orange zest

Directions

  1. 1
    Preheat oven to 375 degrees F (190 degrees C).
  2. 2
    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. 3
    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. 4
    Stir together parsley, garlic, and zest in a small bowl.
  5. 5
    Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.

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