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.