Sheet Pan Harissa Chicken With Potatoes And Carrots
Sheet Pan Harissa Chicken With Potatoes And Carrots – delicious one pan meal, made with minimal prep work and ready in 40 minutes. Great, sunny flavors, bright colors and some heat.
Have you ever tried Harissa paste?
If you have and you can handle its heat, you may want to try this easy and delicious sheet pan dinner.
I rarely use Harissa in my recipes, because it is a little too hot for me. But you can always control the amount of it that you use in recipes. I suggest that you start with less. You can also add some more after the dish is cooked.
This North African spice is a great shortcut ingredient for flavor. It is used in every day cooking over there and it is as popular ad ketchup is here in the USA. It is made with chilies, cumin, coriander, garlic and lemon.
It goes well with both meat and vegetables.
I usually get my Harissa at Trader Joe’s or online. I’ve also noticed that different brands have different taste and level of heat and spiciness.
You can also look up Harissa recipes online and make it yourself.
For this Sheet Pan Harissa Chicken With Potatoes And Carrots I used boneless skinless chicken thighs. The reason why is that I’ve found out that boneless chicken thighs and potatoes require similar time to cook and they are perfect for a sheet pan like this one.
Boneless skinless chicken breast could be used instead, but please be careful not to over cook it and make it too dry.
Chicken meat is considered safe for consumption when a thermometer inserted in the thickest part of the meat, not touching the bone reads 165 F.
If you notice that either chicken or vegetables seem to cook fasted than the other, you can always remove the cooked (meat or potatoes) and continue roasting the other.
I only used Harissa to season the chicken and seasoned the potatoes and carrots with salt and pepper, but you can add Harissa to them, too. Just keep in mind that this Sheet Pan Harissa Chicken With Potatoes And Carrots may turn a little too hot, if you add Harissa paste to the veggies.
I used orange, purple and yellow carrots for a pop of color.
Hope you enjoy this sheet pan weeknight meal. I’ve been cooking a lot of dishes like this, because they are so easy to make and time saving.
I know it is officially grilling season, but it is still not too hot around here. This means that I can still use my oven to make meals like this Sheet Pan Harissa Chicken.
- 2-3 pounds (8 boneless skinless chicken thighs)
- 1/4 cup olive oil
- 1 1/2 pounds small potatoes , cut into small pieces (1/2 inch cubes)
- 4 large carrots (cut into 1/4 inch rounds)
- 4 tbsp Harissa (or less, if you prefer it less spicy)
- 1 tsp dried thyme
- salt and pepper to taste
- Preheat oven to 425 F.
- Line a baking sheet with aluminum foil (optional), spray with oil.
- Season chicken with salt and pepper to taste. Spread Harissa on both sides. Drizzle 2 tbsp olive oil. Place on the baking sheet.
- Season potatoes and carrots with salt, pepper and thyme. Place on the baking sheet, drizzle with oil.
- Bake for 30-40 minutes until both chicken and vegetables are completely cooked. (A thermometer inserted into the thickest part of the meat should read 165F).
- You may need to use 2 sheet pans, depending on their size for 4 servings of this recipe.
- If chicken cooks faster that potatoes and carrots, simply remove it from the pan and continue cooking the veggies.