Harrisa Chicken with Potatoes, Carrots, and Onion

Easy weeknight dish. You could make some sort of taztziki to dab on top, but that’s a nice to have.

Mise en Place
Veggies Meats
1 lb Baby yukon gold potatoes, cut in quarters 2 Chicken breasts, tenders off, cut in half
2 Carrots peeled, cut into sticks
1 small yellow onion, sliced thick
2 tbs harissa 3 tbs olive oil
1/2 tsp cumin 1/2 tsp black pepper
kosher salt

Oven preheated to 450
3 mixing bowls, two medium, one small
1 sheet pan

Step Action
1 Place chicken (breast halves and tenders,) carrots, and potatoes in bowl. Toss with ~1 tbs salt + pepper.
2 Whisk together harrisa, 2tbs oil, and cumin and pour on top of chicken. Mix to combine. Marinate 1-4 hours.
3 In a separate bowl, combine onions with 1 tbs of oil and a big pinch of salt
4 On the sheet pan, put chicken mixture on one end and onions in a pile on the other
5 Roast 20 minutes, check temp of chicken, roast until it hits 155.
6 After the chicken has hit the target temp. Evac the chicken and roast the veggies till done (may already be done, may take another 10 minutes)
7 When everything is done, combine together and plate.

Categories: Mains

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