Diva Tasting: Sheet Pan Harissa…

Sheet Pan Harissa


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


Step 1 Preheat oven to 375 degrees F (190 degrees C).

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 thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 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.


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