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- 4 bone-in chicken thighs, skin-on - 2 large carrots, sliced into sticks - 1 red bell pepper, chopped - 1 zucchini, sliced - 1 red onion, cut into wedges - 3 tablespoons harissa paste - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste For this recipe, I love using bone-in chicken thighs. They stay juicy and have great flavor. The skin crisps up perfectly when roasted. Fresh vegetables add color and texture. I like carrots for sweetness, red bell peppers for crunch, zucchini for tenderness, and red onion for a savory bite. Harissa paste is the star. It’s a spicy North African chili paste. It brings heat and depth to the dish. Don't forget garlic powder and smoked paprika. They add layers of flavor without much effort. Salt and pepper round out the seasoning. - Fresh parsley - Lemon wedges for serving For a fresh touch, I recommend adding chopped parsley. It brightens the dish and adds color. Lemon wedges are also a nice touch. They provide a zesty kick when squeezed over the chicken and veggies. This combination makes each bite delightful. 1. Preheat the oven and make the marinade. Set your oven to 425°F (220°C). In a large bowl, mix harissa paste, olive oil, garlic powder, smoked paprika, salt, and pepper. This marinade adds depth to the chicken. 2. Marinate the chicken. Add the bone-in chicken thighs to the bowl. Coat each piece well with the harissa mixture. Let the chicken marinate for at least 15 minutes. For better flavor, you can marinate it overnight in the fridge. 1. Arrange the vegetables and chicken on the sheet pan. On a large baking sheet, lay out the sliced carrots, chopped bell pepper, zucchini, and red onion. Spread them out in a single layer. Drizzle a little olive oil over the veggies and sprinkle some salt and pepper. 2. Roasting time and temperature guidelines. Place the marinated chicken thighs on top of the veggies. Make sure they have space to cook evenly. Roast in the preheated oven for 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C), while the veggies should be tender and slightly caramelized. 1. Broil for crispy skin. For extra crispy skin, broil the sheet pan for 2-3 minutes at the end. Keep an eye on it to prevent burning. 2. Resting time before serving. Once you take it out of the oven, let the dish rest for 5 minutes. This allows the juices to settle in the chicken. Garnish with fresh chopped parsley before serving for a vibrant touch! For the best flavor, let your chicken marinate for at least 15 minutes. If time allows, marinating overnight works wonders. The longer it sits, the deeper the flavor gets. Store extra harissa marinade in an airtight container in the fridge for up to a week. You can use it for other meats or veggies, adding a kick to any dish. To achieve the perfect roast, preheat your oven to 425°F (220°C). This high heat helps the chicken skin crisp up nicely. Arrange your chicken and veggies on the sheet pan with space between them. This allows hot air to circulate, ensuring even cooking. Check that your chicken reaches an internal temperature of 165°F (75°C) for safe eating. If your veggies need more time, you can remove the chicken and let them cook a bit longer. When it comes to serving, you have options! You can serve the chicken and veggies directly from the sheet pan for a rustic look. Alternatively, plate the chicken on individual dishes, ensuring you include a colorful mix of the veggies. A sprinkle of fresh parsley adds a pop of color and freshness. For an extra touch, serve some lemon wedges on the side. This adds brightness to your meal and enhances the flavors. {{image_2}} You can swap out carrots, bell peppers, zucchini, and onions with other veggies. Try using: - Broccoli florets - Sweet potatoes, diced - Cauliflower, cut into small pieces - Cherry tomatoes, halved Seasonal vegetables work well too. In spring, add asparagus or peas. In fall, use butternut squash or Brussels sprouts. Mixing different colors and textures makes the dish more appealing. Harissa gives a bold taste, but you can play with flavors. Use these options instead: - Sriracha for a spicy kick - BBQ sauce for a sweet twist - Curry paste for a warm, spicy flavor To tame the heat, add more olive oil or honey. You can also mix in yogurt to cool it down. Adjust the spice level to fit your taste! While chicken thighs are tasty, you can change the protein. Use: - Bone-in chicken breasts for leaner meat - Pork chops for a different flavor - Salmon filets for a quick cook If you prefer a vegetarian option, try chickpeas or tofu. Toss them in the marinade and roast for a hearty meal. These swaps keep the essence of the dish while adding fun new flavors. To store your cooked chicken and veggies, let them cool down first. Use airtight containers for best results. This keeps them fresh and tasty. Place the chicken and veggies together or separately, based on your preference. They will last in the fridge for about 3 to 4 days. To reheat, the best method is using the oven. Set it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15 minutes, or until hot. You can also use a microwave if you’re in a hurry. Just cover the dish to keep moisture in. Before storing, it’s good to portion the leftovers. This makes reheating easier later. To freeze, let the dish cool completely first. Then, place the chicken and veggies in freezer bags or containers. Remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to 3 months. When you are ready to eat, defrost in the fridge overnight. Reheat as described above for the best taste and texture. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. You will need to reduce the cooking time to about 25-30 minutes. Boneless thighs may also have a slightly different flavor. The bones add richness to the dish, but boneless thighs still taste great. You can serve this dish with many tasty sides! Here are some ideas: - Couscous or rice for a filling base. - A simple green salad for freshness. - Pita bread or flatbreads to soak up flavors. - Yogurt or tzatziki for a cool dip. These sides will enhance the meal and balance the heat from the harissa. You can easily adjust the heat level of this dish. To make it spicier, add more harissa paste or a pinch of cayenne pepper. You can also use spicy harissa if you want a real kick. To make it milder, use less harissa paste. Adding a dollop of yogurt can help cool down the heat. Enjoy experimenting with the spice level! This blog post shared a tasty recipe for harissa roasted chicken and veggies. We covered key ingredients, preparation steps, and tips to make it perfect. Consider variations like different vegetables or spicing levels to fit your taste. Remember, storage and reheating tricks keep your leftovers delicious. Enjoy this dish any day of the week. It’s simple, flavorful, and sure to impress!

Sheet-Pan Harissa Roasted Chicken and Veggies

Elevate your weeknight dinners with this delicious Sheet-Pan Harissa Roasted Chicken and Veggies recipe! It's a quick and easy way to blend flavorful spices with juicy chicken and vibrant vegetables. Perfectly roasted and garnished with fresh parsley, this dish is not only a feast for the eyes but also a crowd-pleaser. Ready to dive into the recipe? Click through and discover the simple steps to prepare this one-pan wonder!
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Ingredients
  

4 bone-in chicken thighs, skin-on

2 large carrots, sliced into sticks

1 red bell pepper, chopped

1 zucchini, sliced

1 red onion, cut into wedges

3 tablespoons harissa paste

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the harissa paste, olive oil, garlic powder, smoked paprika, salt, and pepper to create a marinade.

      Add the chicken thighs to the bowl and coat them generously with the harissa marinade. Allow it to marinate for at least 15 minutes, or up to overnight in the refrigerator for deeper flavor.

        On a large baking sheet, arrange the sliced carrots, chopped bell pepper, zucchini, and red onion in a single layer. Drizzle with a bit of olive oil and sprinkle with salt and pepper.

          Place the marinated chicken thighs on top of the veggies. Ensure they are spaced out to allow for even roasting.

            Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the veggies are tender and slightly caramelized.

              For an extra crispy skin, broil the sheet pan for an additional 2-3 minutes at the end. Watch carefully to avoid burning.

                Once done, remove from the oven and let it rest for 5 minutes.

                  Garnish with fresh chopped parsley before serving.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4

                      - Presentation Tips: Serve the chicken and veggies directly from the sheet pan for a rustic style, or plate on individual serving dishes, making sure to include a good mix of chicken and vegetables for color and appeal.