Sheet Pan Harissa Chicken + Veggies with Lemon Aioli

THIS Sheet Pan Harissa Chicken + Veggies, you guys! It was one of those that as I put it in the oven I was thinking, well darn, I really hope this isn’t a fail…but, boy was I wrong! It is a total winner winner chicken dinner! Like, really freaking good. My husband ooh-ed and ahh-ed over it the entire time he ate it. I have a feeling it’s going to be a new go-to!

The best part about it? It’s so easy my 4-year-old could make it. Well, maybe not the chopping the veggies with a sharp knife part…but other than that, it’s as easy as can be. I love the warm flavors of curry and cumin, along with the oh-so-tasty kick from the harissa. 

Speaking of harissa, you all have probably seen me use Mina Harissa in many of my dishes before. It is definitely a condiment that is always in my fridge, ready to elevate any dish I please. I keep it simple and add it on top of grilled protein or fish OR I sometimes get a little festive with it and add it to sauces like my Bang Bang Sauce that I made in my Bang Bang Shrimp Lettuce Wraps. And, as I did here with this fantastic Sheet Pan Harissa Chicken + Veggies. It adds so much flavor and I especially love that it only has 6 simple, clean ingredients. No added junk. Just like I like my food! 

So go, get yourself some Mina Harissa and make this sheet pan meal asap. Trust me on this one.

Sheet Pan Harissa Chicken + Veggies with Lemon Aioli

2017-09-05 19:09:58

Serves 4

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Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Ingredients

1. 5-6 Bone-in, Skin-on Chicken Thighs
2. 2 carrots, peeled and cut into 8 sticks
3. 1/2 head cauliflower, cut into florets
4. 1 lb. brussels sprouts, woody ends removed and halved
5. 1/2 red onion, diced large
6. 3 tbsp. olive oil
7. 1 tsp. curry powder
8. 1/4 tsp. ground cumin
9. salt and pepper, to taste
10. 2+ tbsp. Mina Harissa
11. 1/2 cup fresh dill leaves, for serving
12. 1/2 cup fresh cilantro leaves, for serving

For the Lemon-Garlic Aioli

1. 4 tbsp. mayo
2. 3 cloves garlic, minced
3. zest of 1/2 a lemon
4. juice of 1 lemon

Instructions

1. Preheat oven to 425 degrees.
2. Place chicken, carrots, cauliflower, brussels sprouts, and onion on a large sheet pan. Drizzle with olive oil and, using your hands, toss to coat evenly.
3. Now, season with the curry powder, cumin, and plenty of salt and pepper. Toss once more to coat evenly and spread contents across the sheet pan evenly.
4. Brush harissa on the tops (skin side) of the chicken thighs to coat the top.
5. Place in oven and bake for 45 minutes, checking in at 30 minutes and gently tossing the veggies at that time.
6. While the chicken is baking, combine all of the aioli ingredients in a food processor or just whisk until combined evenly.
7. Remove sheet pan when cook time is complete. Garnish with fresh cilantro and dill, and drizzle with the aioli.
8. Serve and enjoy!

By Alex Snodgrass

Adapted from Dinner: Changing the Game by Melissa Clark

Adapted from Dinner: Changing the Game by Melissa Clark

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