sheet pan harissa chicken and vegetables
Sheet-Pan Harissa Chicken & Vegetables
This one-pan dinner gets a hit of flavorful heat from harissa, the popular North African chile-and-garlic paste. We use harissa paste from a tube for this recipe. It's got a concentrated chile flavor that makes an excellent spice rub for chicken and adds a subtle punch of heat to a refreshing herbed yogurt sauce.
Ingredients:
- 4 cups white or purple cauliflower florets
- 4 cups sliced red, orange and/or yellow bell peppers
- 3 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon kosher salt, plus 1/2 teaspoon, divided
- 2 teaspoons harissa paste, plus 1/2 teaspoon, divided
- 1 teaspoon brown sugar
- 1 clove garlic, minced
- 2 8-ounce boneless, skinless chicken breasts
- ½ cup whole-milk plain greek yogurt
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon minced fresh mint
- 1 teaspoon minced fresh parsley
- ⅛ teaspoon ground pepper
Directions:
- Preheat oven to 400 degrees F. Toss cauliflower and peppers with 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Spread in a single layer on a large rimmed baking sheet; roast for 15 minutes.
- Meanwhile, combine 2 teaspoons harissa paste, brown sugar, garlic and the remaining 1 tablespoon oil and 1/2 teaspoon salt in a small bowl. Rub chicken all over with the harissa mixture. Stir the vegetables, then add the chicken to the pan. Roast until a thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 20 minutes.
- Combine yogurt, the remaining 1/2 teaspoon harissa paste, lemon zest and juice, mint, parsley and pepper in a small bowl. Drizzle the sauce over the chicken and vegetables or serve on the side for dipping.
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