Harissa Roasted Chicken Thighs with Root Vegetables

Name: Harissa Roasted Chicken Thighs with Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: North African
Ingredients: 3 lbs bone-in, skin-on chicken thighs; 3 tbsp harissa paste; 2 tbsp olive oil; 2 tbsp fresh lemon juice; 4 garlic cloves, minced; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1 lb baby carrots or carrot chunks; 8 oz parsnips, cut into 2-inch pieces; 1 lb baby potatoes or potato chunks; 2 tbsp fresh cilantro, chopped

Juicy bone-in chicken thighs coated in harissa and spices, roasted with carrots, parsnips, and potatoes. A one-pan North African dinner that's aromatic, warming, and deeply flavorful.

60 minEasyServes 4480 cal/serving

North AfricanDinnerOvenStandard

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Ingredients

3 lbs bone-in, skin-on chicken thighs
3 tbsp harissa paste
2 tbsp olive oil
2 tbsp fresh lemon juice
4 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1 lb baby carrots or carrot chunks
8 oz parsnips, cut into 2-inch pieces
1 lb baby potatoes or potato chunks
2 tbsp fresh cilantro, chopped

Instructions

1

Preheat oven to 425°F.
2

In a small bowl, mix 3 tbsp harissa paste, 2 tbsp olive oil, 2 tbsp fresh lemon juice, 4 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper into a paste.
3

Pat 3 lbs bone-in, skin-on chicken thighs dry and place them skin-side up on a large baking sheet. Rub the harissa mixture evenly over the chicken, getting some under the skin if possible.
4

Toss 1 lb baby carrots or carrot chunks, 8 oz cut into 2-inch pieces parsnips, and 1 lb baby potatoes or potato chunks with a drizzle of 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange around the chicken on the baking sheet.
5

Roast for 35-45 minutes, until the chicken reach an internal temperature of 165°F and the skin is golden and crispy, and the vegetables are tender.
6

Remove from oven and garnish with 2 tbsp chopped fresh cilantro.
7

Serve directly from the sheet pan, or transfer to a serving platter.

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Questions

What temperature do I cook this recipe at?

For this recipe, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 45 minutes, in step 5. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Why pat it dry first in this recipe?

Step 3 reads: "Pat 3 lbs bone-in, skin-on chicken thighs dry and place them skin-side up on a large baking sheet." Surface water has to boil off before anything can brown. Drying at step 3 means the food sears in the first minute instead of steaming.

Is there a substitute for harissa in this recipe?

The entry for this recipe calls for 3 tbsp harissa paste. In its place: Mix a chili paste such as sambal oelek or sriracha with a pinch each of ground cumin, coriander and caraway, plus a little olive oil.

Can I use chicken breasts instead of chicken thighs in this recipe?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for this recipe uses 3 lbs bone-in, skin-on chicken thighs.

Can I make this recipe less spicy?

Yes. The heat in this recipe comes from 3 tbsp harissa paste. For a milder plate, start with half the harissa and add more to taste at the end; nothing else in the method changes.

How many calories are in this recipe?

One serving (the recipe makes 4) is about 480 calories, with 42 g protein, 28 g carbohydrate and 22 g fat, plus 5 g fiber and 620 mg sodium.

How long does this recipe keep?

Refrigerate what is left of this recipe within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

Harissa Roasted Carrots with Yogurt side
Tunisian Chopped Salad salad
Harissa Paste sauce
Almond Milk and Orange Blossom Sharbat drink

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