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–+ servings
harissa chicken and veggies

Harissa Chicken and Veggies

5 from 2 votes
Serves: 5 servings
Prep Time: 15 minutes
Cooking Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes

Ingredients

  • 5-6 bone in, skin-on chicken pieces, I used drumsticks
  • 2 tbsp olive oil
  • 3 russet potatoes, peeled and diced
  • 3 carrots, peeled
  • 1 yellow onion
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/4 tsp cumin
  • 1/4 tsp black pepper

Harissa Marinade

  • 1/4 cup harissa paste
  • 1/4 cup date syrup
  • 1/2 cup parsley, chopped
  • 3 cloves garlic, crushed
  • Juice from 1/2 lemon, about 2 tbsp
  • 2 tbsp olive oil, plus more to drizzle
  • 1 tsp orange zest, or sub lemon zest
  • 1/2 tsp salt

Directions

  1. Preheat the oven to 375 F
  2. Slice the onions into thick wedges, and roughly chop the carrots and potatoes into 1u0022 pieces. Add them to a large oven-safe skillet or baking dish. I used a 3.5 qt braiser pan that was 12u0022 wide for reference.
  3. Season the veggies with the salt, pepper, garlic, paprika and cumin and toss with 2 tbsp of olive oil.
  4. Place the chicken pieces on top of the veggies.
  5. In a small bowl, prepare your marinade by combining all of the sauce ingredients together and whisking until well incorporated.
  6. Pour the marinade over the chicken and veggies and rub it into the chicken with your hands to coat each piece. Drizzle the top lightly with olive oil.
  7. Cover the pan with a lid or foil and bake for 1 hour- the potatoes should be fork tender at this point. Remove the cover and raise the heat to 400 F. Continue baking for another 20-25 minutes.
  8. Once ready, garnish with extra chopped parsley. Transfer to a serving plate and pour any remaining juices over the top when serving.