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–+ servings
sheet pan harissa chicken potatoes carrots on a large baking sheet
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5 from 1 vote

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 and colors with some heat.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Keyword: chicken thighs
Servings: 4

Ingredients

  • 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

Instructions

  • 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).
  • Serve.
  • 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.

Nutrition

Calories: 529kcal | Carbohydrates: 30g | Protein: 49g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 462mg | Potassium: 1508mg | Fiber: 6g | Sugar: 4g | Vitamin A: 10345IU | Vitamin C: 25.4mg | Calcium: 99mg | Iron: 8mg