Sheet Pan Harissa Chicken Dinner recipe
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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
Nutrition Info
- 382.8 caloriescarbohydrate: 19.5 gcholesterol: 88.1 mgfat: 21.9 gfiber: 4.4 gprotein: 26.7 gsaturatedFat: 5.1 gservingSize: -sodium: 419.9 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Sheet Pan Harissa Chicken Dinner
Directions
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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.