Sheet Pan Harissa Chicken Thighs and Veggies

Name: Sheet Pan Harissa Chicken Thighs and Veggies
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 6 pieces Chicken Thigh (6 bone-in, skin-on chicken thighs); ¼ cup Harissa (1/4 cup harissa); 2 ½ tsp Table Salt (1 1/2 teaspoons salt + 1 teaspoon salt, plus more to taste); ½ tsp Black Pepper (1/4 teaspoon pepper + 1/4 teaspoon pepper); 7 cloves Garlic (4 cloves garlic, finely minced or pressed + 3 cloves garlic, minced); 1 tsp Cumin Powder (1/2 teaspoon cumin + 1/2 teaspoon ground cumin); 1 piece Lemon (juice and zest of 1 lemon); 4 tbsp Olive Oil (2 tablespoons olive oil + 2 tablespoons oil); 0 pieces Dill (dill, for serving) — optional; 0 pieces Mint (mint, for serving) — optional; 0 pieces Scallion (sliced scallion, for serving) — optional; 1 piece Red Onion (1 large red onion, diced into large chunks); 1 piece Cauliflower (1 large head cauliflower, cut into florets); 1 can Chickpeas (1 – 15oz can chickpeas, rinsed, drained, and patted dry); 1 tsp Paprika (1 teaspoon paprika); 1 tbsp Dijon Mustard (1 tablespoon dijon mustard); 1 tbsp Tahini (1 tablespoon tahini); 1 tbsp Apple Cider Vinegar (1 tablespoon apple cider vinegar); 0 pieces Tahini Yogurt Sauce (tahini yogurt sauce)

Harissa-marinated bone-in chicken thighs roasted on a sheet pan with cauliflower, red onion, and chickpeas, finished with a tahini yogurt sauce.

85 minMediterranean

Servings6

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Halal

Ingredients

For 6 servings

Chicken Thigh6 pieces · 6 bone-in, skin-on chicken thighs
Harissa¼ cup · 1/4 cup harissa
Table Salt2 ½ tsp · 1 1/2 teaspoons salt + 1 teaspoon salt, plus more to taste
Black Pepper½ tsp · 1/4 teaspoon pepper + 1/4 teaspoon pepper
Garlic7 cloves · 4 cloves garlic, finely minced or pressed + 3 cloves garlic, minced
Cumin Powder1 tsp · 1/2 teaspoon cumin + 1/2 teaspoon ground cumin
Lemon1 piece · juice and zest of 1 lemon
Olive Oil4 tbsp · 2 tablespoons olive oil + 2 tablespoons oil
Dill0 pieces · dill, for serving · optional
Mint0 pieces · mint, for serving · optional
Scallion0 pieces · sliced scallion, for serving · optional
Red Onion1 piece · 1 large red onion, diced into large chunks
Cauliflower1 piece · 1 large head cauliflower, cut into florets
Chickpeas1 can · 1 – 15oz can chickpeas, rinsed, drained, and patted dry
Paprika1 tsp · 1 teaspoon paprika
Dijon Mustard1 tbsp · 1 tablespoon dijon mustard
Tahini1 tbsp · 1 tablespoon tahini
Apple Cider Vinegar1 tbsp · 1 tablespoon apple cider vinegar
Tahini Yogurt Sauce0 pieces · tahini yogurt sauce

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Steps

1Prep the chicken
2Add the harissa, salt, pepper, spices, lemon juice, lemon zest, and olive oil to a large mixing bowl. Whisk together until well combined. Next, add the chicken thighs and toss until the chicken is well coated in the marinade. Cover and set aside in the fridge for at least 30 minutes or up to overnight.
3Preheat the oven to 425 degrees.
4After the chicken has marinated place it on a large sheet pan that has been lined with parchment paper. Roast at 425 degrees, on the middle rack of your oven, for 10 minutes.
5Prep the veggies
6While chicken is cooking, add the veggies, chickpeas, garlic, spices, dijon mustard, tahini, vinegar, oil, salt, and pepper to a large mixing bowl. Toss until everything is combined and the veggies are coated.
7After the chicken thighs have roasted for 10 minutes, remove the sheet pan from the oven and scatter the prepped veggies in an even layer around the chicken. Try to place the cauliflower cut side down to ensure it browns well.
8Return the sheet pan to the oven and roast for another 25-30 minutes, tossing the veggies every 7-10 minutes or so to prevent them from becoming too brown. Once the veggies are tender and the chicken reaches an internal temp of 165 degrees remove from the oven and let cool for 5-10 minutes.
9Drizzle the tahini yogurt sauce over the chicken and veggies on the sheet pan and garnish with fresh herbs. Serve with more sauce and enjoy!