Sheet Pan Harissa Chicken with Vegetables

Ingredients

• 8 chicken thighs
• 3 tbsp harissa paste
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tsp cumin
• 1 sweet potato, cubed
• 1 red onion, cut into wedges
• 2 cup cauliflower florets
• 1 can chickpeas (15 oz; drained)
• salt and pepper, to taste
• cilantro and yogurt sauce for serving

Steps

1. 1

   Preheat oven to 425°F. Mix harissa, olive oil, honey, and cumin into a paste.

2. 2

   Toss chicken thighs with half the harissa mixture. Season with salt and pepper.

3. 3

   Toss sweet potato, onion, cauliflower, and chickpeas with the remaining harissa mixture. Spread on a large sheet pan.

4. 4

   Nestle chicken thighs skin-side up among the vegetables.

5. 5

   Roast for 28-30 minutes until chicken skin is crispy and internal temp reaches 165°F.

6. 6

   Garnish with fresh cilantro and drizzle with yogurt sauce.