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Sheet Pan Harissa Chicken with Root Vegetables

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Sheet Pan Harissa Chicken with Root Vegetables is a vibrant one-pan dinner that delivers bold flavors with minimal fuss. Juicy chicken thighs marinated in spicy harissa paste roast alongside sweet carrots, parsnips, and red onions, creating a colorful and aromatic dish perfect for weeknight meals or entertaining guests. With just one baking sheet to clean, you can enjoy this delicious meal without the stress of extensive cleanup.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken thighs
  • 3 tbsp harissa paste
  • 3 medium carrots, sliced into thick rounds
  • 2 medium parsnips, sliced into thick rounds
  • 1 large red onion, cut into wedges
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a bowl, mix harissa paste, olive oil, salt, and pepper. Coat chicken thighs in the mixture and let marinate while preparing the vegetables.
  3. Chop carrots, parsnips, and red onion into bite-sized pieces. Toss them on the baking sheet with olive oil, salt, and pepper.
  4. Nestle marinated chicken thighs among the vegetables on the baking sheet.
  5. Roast for 35-40 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
  6. Serve hot, drizzled with pan juices.

Nutrition

Keywords: Substitute seasonal vegetables like sweet potatoes or bell peppers for added variety. Marinate the chicken overnight for enhanced flavor. To store leftovers, place them in an airtight container in the fridge for up to four days.

Find it online: https://flavorinside.com/easy-sheet-pan-harissa-chicken-with-root-vegetables/