Mains
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 |
|
|
| Staples |
| 2 tbs |
harissa |
3 tbs |
olive oil |
| 1/2 tsp |
cumin |
1/2 tsp |
black pepper |
|
kosher salt |
|
|
| Equipment |
| Oven |
preheated to 450 |
| 3 |
mixing bowls, two medium, one small |
| 1 |
sheet pan |
| Directions |
| 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. |
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