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. |