Sheet Pan Harissa Chicken Dinner

Spice up this sheet pan dinner with harissa, a North African red pepper sauce that adds depth to chicken thighs, carrots, and cauliflower.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 383 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 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.

Step 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.

Step 4

Stir together parsley, garlic, and zest in a small bowl.

Step 5

Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.