Harissa Chicken Sheet Pan Dinner

Harissa-coated chicken thighs roast with potatoes, carrots, and lemon for an easy, spicy one-pan dinner ready in about 45 minutes.

Prep: 10 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 2 tbsp harissa
• 1 lb potatoes
• 2 large carrots
• 1 tbsp olive oil
• 1 lemon
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Heat the oven to 425°F. Cut the potatoes into 1-inch pieces and the carrots into 1/2-inch pieces. Cut the lemon into wedges. (about 5 min) — 425°F
2. Place the chicken, potatoes, carrots, harissa, olive oil, salt, and pepper on a large rimmed sheet pan. Toss until evenly coated, then spread everything into a single layer with the chicken skin-side up if using skin-on thighs. (about 5 min)
3. Roast for 30 to 35 minutes, until the vegetables are tender and the thickest chicken thigh reaches 165°F on an instant-read thermometer. (about 35 min) — 425°F
4. Rest the chicken for 5 minutes, then squeeze lemon wedges over the chicken and vegetables before serving. (about 5 min)