This juicy chicken recipe made with peppery harissa and rich, roasted veggies will have friends and family begging for the recipe. 
If you’re in need of a quick one-pan dinner, this dish is just for you. Made with nourishing ingredients, this oven-roasted recipe is the perfect combination of tender crisp chicken and spicy aromatic flavor. Best of all, it’s ready to serve in under one hour!

We use a Tunisian paste called harissa to give this mouthwatering dish its signature kick. Made from roasted peppers and fragrant spices (like caraway, saffron, and fennel), this paste is rich in heart-healthy compounds that help reduce inflammation and protect against metabolic diseases. (1) You can find harissa in the condiment aisle of many grocery stores or purchase it online from a trusted retailer.

To get started, blot the chicken thighs dry with a paper towel and season with salt and pepper. (Removing the excess moisture will help the harissa paste stick). Place the chicken into a mixing bowl, along with 1/4 cup of harissa. Use your hands to coat the chicken and place onto a baking sheet.

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In a separate mixing bowl, add the cauliflower florets, onion, and remaining harissa. Coat the vegetables well and add to the baking sheet. Drizzle two tablespoons of avocado oil over the chicken and vegetables, then bake for 20 minutes.

When finished, toss together the cherry tomatoes and one teaspoon of avocado oil in a small bowl. Gently slide the baking sheet out of the oven and add the tomato mixture on top. Continue baking for an additional 20 minutes or until the tomatoes start to wrinkle. Serve hot and enjoy!

If you’d like to try harissa but tone down the heat factor, try one of these recipe tweaks…

• Stir ¼ cup of canned coconut milk with ¼ cup of the harissa paste before coating the chicken and vegetables. Like dairy, coconut milk helps curb the spicy sensation.
• Stir 2 tablespoons of honey with the harissa paste before coating the chicken and vegetables. Honey sweetens up the recipe and tones down the heat.

Jennafer Ashley

One-Pan Spicy Harissa Chicken and Veggies

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Total time:50 mins

Cook Time:40 mins 40 minutes

Prep Time: 10 mins 10 minutes

Serves:4

One-Pan Spicy Harissa Chicken and Veggies

Recipe by: Jennafer Ashley

Spice up dinner with a juicy chicken recipe made with peppery harissa and an assortment of roasted veggies.

Tools

• Medium baking sheet
• Parchment paper
• 2 Medium mixing bowls

Ingredients

• 4 bone-in chicken thighs
• 1/4 t salt
• 1/8 t ground black pepper
• 1/2 cup harissa paste, divided
• 2 cups cauliflower florets
• 1 cup coarsely chopped white onions
• 1 t + 2 T avocado oil, divided
• 1 cup cherry tomatoes

Instructions

• Preheat the oven to 375ºF and line a medium baking sheet with parchment paper. Blot the chicken thighs dry with a paper towel and season with salt and pepper.
• Place the chicken into a mixing bowl, along with 1/4 cup of harissa. Use your hands to evenly coat and place the chicken breasts onto the prepared baking sheet.
• In a separate mixing bowl, add the cauliflower florets, onion, and the remaining harissa. Coat the vegetables well with the harissa mixture and add to the baking sheet. Drizzle 2 tablespoons of avocado oil over the chicken and vegetables, then bake for 20 minutes.
• In a small bowl, combine the cherry tomatoes and 1 teaspoon of avocado oil. Toss to coat and gently slide the baking sheet out to add the tomato mixture on top. Return it to the oven and continue baking for an additional 20 minutes. Serve hot and enjoy!

Looking for Paleo ingredients? Here are a few we’d recommend:
Coarse sea salt (AztecSeaSalt)
Black pepper (Frontier)
Avocado oil (Bella Vado)

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