Description
Spice up chicken dinners with a touch of harissa. The North African red pepper sauce adds depth and kick to this one-pan meal perfect for weeknights.
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
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 10×15-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.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4