Description
This roasted chicken dish is packed with flavor from the green harissa and a variety of fresh vegetables, making it a perfect meal for any occasion.
Ingredients
Scale
- 1 green bell pepper
- 2 jalapenos
- 1/2 cup cilantro
- 1/4 cup parsley
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons coriander
- 1/2 teaspoon cardamom
- 2 pounds chicken thighs or breasts (bone-in, skin-on)
- 1/2 cup green harissa
- salt and pepper, to taste
- 1 medium head cauliflower (cut into florets)
- 2 small sweet potatoes (peeled and sliced into half-moon slices)
- 1 medium red onion (peeled and cut into wedges)
- 1/4 cup olive oil plus 1 tablespoon oil
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 lemon
- 1 head garlic
- 1/4 cup olive oil
- 1/4 cup chopped mint
- 1/4 cup chopped dill
- 1 tablespoon tahini
- salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees F.
- Make green harissa. Place green bell pepper and jalapenos on a sheet pan. Roast for 15-20 minutes, flipping the vegetables over halfway. Remove from oven and transfer to a heat-safe bowl. Cover with plastic wrap and let sit for 10 minutes.
- Remove plastic wrap and peel skin off peppers. Discard jalapeno stem and seeds if desired. Place peppers in a blender with remaining harissa ingredients including cilantro, parsley, olive oil, lemon juice, garlic, cumin, coriander, and cardamom. Blend until smooth and season with salt and pepper. Let cool.
- Season chicken with salt and pepper and toss with 1/2 cup cooled green harissa. Arrange on a sheet pan.
- Toss cauliflower florets, sweet potato slices, and red onion wedges with 1/4 cup olive oil, paprika, turmeric, salt, and pepper. Arrange vegetables on the same sheet pan as the chicken. Place half of a lemon on sheet pan.
- Cut the top of the garlic head and discard. Drizzle the top with 1 tablespoon olive oil and wrap in aluminum foil. Place on the sheet pan.
- Roast chicken and vegetables for 40-45 minutes or until vegetables are tender, chicken is cooked, and garlic cloves are tender.
- Squeeze garlic head to remove cloves and discard skin. Mash with a fork until smooth and combine with remaining green harissa, 1/4 cup olive oil, mint, dill, and tahini. Squeeze the roasted lemon juice and add to the sauce. Stir to combine and season with salt and pepper.
- Drizzle green harissa sauce on top of sheet pan chicken and serve with extra sauce on the side.
Notes
- This dish is great for meal prep and can be served over rice or quinoa for a complete meal.
- Adjust the spice level by leaving seeds in the jalapenos if preferred.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 piece of chicken with vegetables
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 120mg