Sheet Pan Harissa Chicken


  • 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
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/2 teaspoon grated orange zest

Cooking Instructions

Step 1: Preheat oven to 375 degrees F.

Step 2: 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.

Step 3: Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in the thickest parts of the chicken registers 175 degrees F, 40 t0 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.

Enjoy this simple sheet-pan supper from AllRecipes!