Sheet Pan Harissa Chicken Dinner

Name: Sheet Pan Harissa Chicken Dinner
Total time: 55
Yield: 4
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; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 tablespoons chopped fresh parsley; 2 cloves garlic, minced; ½ teaspoon grated orange zest

Recipe by Juliana Hale from allrecipes.com

Dinner 55 Mins.

Ingredients

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
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8 ounces baby potatoes, halved
•

2 tablespoons olive oil

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½ teaspoon kosher salt
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¼ teaspoon ground black pepper
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2 tablespoons chopped fresh parsley
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2 cloves garlic, minced
•

½ teaspoon grated orange zest

Instructions

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