Name: Harissa-Roasted Chicken with Charred Root Vegetables
Prep time: 15 min
Cook time: 40 min
Yield: 4 servings
Ingredients: 8 pieces chicken thighs; 3 tablespoon olive oil; 2 tablespoon harissa paste; 1 tablespoon honey; 1 lemon; 4 cloves garlic; 1 tablespoon Dijon mustard; 1 pound carrot; ¾ pound parsnip; 1 large red onion; 2 teaspoon fresh thyme; sea salt; black pepper

Harissa-Roasted Chicken with Charred Root Vegetables

weeknightsheet-pancozyone-pan

15 minPrep40 minCook4Serves

Ingredients

8 pieceschicken thighs (bone-in, skin-on)
3 tablespoonolive oil
2 tablespoonharissa paste
1 tablespoonhoney
1lemon
4 clovesgarlic
1 tablespoonDijon mustard
1 poundcarrot
¾ poundparsnip
1 largered onion
2 teaspoonfresh thyme
·sea salt
·black pepper

Prep

01
Zest and juice 1 lemon.
02
Mince 4 garlic cloves.
03
Cut carrots and parsnips into 2-inch chunks.
04
Cut red onion into thick wedges.

Method

01
Preheat oven to 425°F.
02
In a small bowl, whisk together harissa paste, honey, Dijon mustard, 2 tablespoons olive oil, minced garlic, juice from 1 lemon, and 1/2 teaspoon sea salt.
03
Pat chicken thighs dry and arrange skin-side up on a large sheet pan. Rub the harissa mixture all over the chicken, coating both sides. Season with black pepper.
04
Toss carrots, parsnips, and red onion with 1 tablespoon olive oil, thyme, and a pinch of salt and pepper. Scatter around the chicken on the pan.
05
Roast for 35–40 minutes, stirring vegetables halfway through, until chicken skin is deeply browned and the thickest part reaches 165°F on an instant-read thermometer, and vegetables are tender and caramelized.
06
Let rest 5 minutes before serving. Taste and adjust seasoning if needed.

Spice Tips

Harissa brings warmth and subtle spice; this version is moderate. For deeper heat, add 1/2 teaspoon cayenne pepper to the marinade or finish with a drizzle of extra harissa. For a milder version, reduce harissa to 1 tablespoon and add 1 tablespoon tomato paste instead.