Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

cook:
40 mins
total:
55 mins
prep:
15 mins
Servings:
4
Yield:
4 chicken thighs
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

Tips

Find the recipe for Chef John's Harissa Sauce at armagazine.com/chef-johns-harissa-sauce.

Nutrition Facts

383 calories; protein 26.7g; carbohydrates 19.5g; fat 21.9g; cholesterol 88.1mg; sodium 419.9mg. Full Nutrition
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