Ingredients
1.5 lb Bone-in, skin-on chicken thighs
2 tbsp Harissa paste
3 tbsp Extra-virgin olive oil (divided)
1 Lemon (zested and juiced)
3 Garlic cloves, minced
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Smoked paprika
1 tsp Salt (plus pepper, to taste)
1 Red bell pepper, cut into strips
1 Yellow bell pepper, cut into strips
2 medium Zucchini, sliced
1 medium Red onion, cut into wedges
2 large Carrots, sliced into coins
1 cup Cherry tomatoes
2 tbsp Fresh parsley or cilantro, chopped
Instructions
1. Prep: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
2. Marinade: Whisk harissa, 2 tbsp olive oil, lemon zest/juice, garlic, and spices. Coat dry chicken thighs in the mixture.
3. Veggies: Toss bell peppers, zucchini, onion, carrots, and tomatoes with 1 tbsp olive oil, salt, and pepper.
4. Arrange: Place chicken (skin-side up) on one side of the sheet. Scatter vegetables around the chicken in a single layer.
5. Roast: Bake for 25-30 minutes, then toss vegetables and roast for another 10-15 minutes until chicken hits 165°F (74°C).
6. Finish: Garnish with fresh herbs, let rest for 5 minutes, and serve.
Notes
Pro-Tips:
• Pat chicken dry before marinating to ensure the skin gets nice and crispy.
• Spread ingredients in a single layer; overcrowding leads to steaming instead of roasting.
• Shake the pan or toss veggies halfway through to ensure even caramelization.
• Let the chicken rest before serving to lock in the flavorful juices.
Variations:
• Swap veggies: Try sweet potatoes, cauliflower florets, or Brussels sprouts.
• Protein swap: Use chicken breasts (reduce bake time) or chickpeas for a vegetarian meal.
• Add a cool drizzle: Serve with a sauce made of yogurt, lemon, and mint.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Roast
- Cuisine: North African-inspired