Description
A spicy and flavorful sheet pan dinner featuring harissa-marinated chicken and roasted winter vegetables. This easy one-pan meal is perfect for a quick and healthy weeknight dinner with Mediterranean influences.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp harissa paste
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cubed
- 1 red onion, cut into wedges
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the chicken pieces with harissa paste, olive oil, cumin, coriander, salt, and pepper.
- On a large baking sheet, combine the Brussels sprouts, sweet potato, and red onion.
- Add the marinated chicken to the baking sheet with the vegetables.
- Spread everything in a single layer.
- Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Garnish with fresh cilantro before serving.
Notes
- Adjust the amount of harissa paste to your spice preference.
- Feel free to substitute other seasonal vegetables like cauliflower, bell peppers, or carrots.
- For crispier vegetables, ensure they are not overcrowded on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean