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

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.

Questions

How long does this recipe keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double this recipe?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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