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Sheet Pan Harissa Chicken Dinner

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Betty Soup

"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."
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55 m servings 383 cals
Original recipe yields 4 servings (4 chicken thighs)

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Stir together parsley, garlic, and zest in a small bowl.
  5. Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.


Nutrition Facts

Per Serving: 383 calories; 21.9 g fat; 19.5 g carbohydrates; 26.7 g protein; 88 mg cholesterol; 420 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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