SHEET PAN HARISSA CHICKEN DINNER
Spice up chicken dinners with a touch of harissa. The North African red pepper sauce adds depth and kick to this one-pan meal perfect for weeknights.
Provided by Juliana Hale
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.
- Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.
- Stir together parsley, garlic, and zest in a small bowl.
- Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.
Nutrition Facts : Calories 382.8 calories, Carbohydrate 19.5 g, Cholesterol 88.1 mg, Fat 21.9 g, Fiber 4.4 g, Protein 26.7 g, SaturatedFat 5.1 g, Sodium 419.9 mg, Sugar 4.5 g
SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT
Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.
Provided by Melissa Clark
Categories dinner, lunch, weekday, weeknight, roasts, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
- Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
- Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
- While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
- To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.
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