Spice up your night with this sheet pan harissa chicken. The North African red pepper sauce adds depth and kick to this one-pan meal that's perfect for weeknights.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 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
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch baking pan with foil.
Spoon 1 teaspoon harissa sauce under the skin of each chicken thigh, then transfer to the prepared pan. Spread carrots, cauliflower, and potatoes around chicken; drizzle evenly with oil, then sprinkle with salt and pepper.
Roast in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes, stirring the vegetables halfway through. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
Stir together parsley, garlic, and orange zest in a small bowl.
To serve, toss vegetables with remaining 2 teaspoons harissa sauce and sprinkle with parsley mixture.
Reviewed by EL KATIBI MARIA
on
September 19, 2025
Rating:
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