Sheet Pan Harissa Chicken Dinner
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.
harissa sauce, divided
2
tablespoons
bone-in chicken thighs, or more to taste
4
(5 ounce)
multicolored carrots, peeled, halved lengthwise and crosswise
8
ounces
cauliflower florets
8
ounces
baby potatoes, halved
8
ounces
olive oil
2
tablespoons
kosher salt
½
teaspoon
ground black pepper
¼
teaspoon
chopped fresh parsley
2
tablespoons
garlic, minced
2
cloves
grated orange zest
½
teaspoon
 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.
