Description
Spicy North African-inspired chicken roasted with colorful vegetables on a single sheet pan.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons harissa paste
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- Salt and black pepper to taste
- 2 medium zucchinis, cut into 1-inch pieces
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 red onion, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken pieces, harissa paste, olive oil, cumin, coriander, salt, and pepper. Toss to coat the chicken evenly.
- Add the zucchini, carrots, and red onion to the bowl with the chicken. Toss everything together to ensure the vegetables are also coated in the harissa mixture.
- Spread the chicken and vegetable mixture in a single layer on a large baking sheet.
- Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Serve hot.
Notes
- Adjust the amount of harissa paste to your spice preference.
- For extra flavor, you can add a squeeze of lemon juice before serving.
- Other vegetables like bell peppers or sweet potatoes can also be used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: North African