Sheet Pan Harissa Chicken Dinner

Ingredients

• tablespoon sharissa sauce, divided
• (5 ounce) bone-in chicken thighs, or more to taste
• ounce smulticolored carrots, peeled, halved lengthwise and crosswise
• ounce scauliflower florets
• ounce sbaby potatoes, halved
• tablespoon solive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• tablespoon schopped fresh parsley
• clove sgarlic, minced
• 1/2 teaspoon grated orange zest

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch baking pan with foil.
2. Spoon 1 teaspoon harissa sauce under the skin of each chicken thigh, then transfer to the prepared pan. Spread carrots, cauliflower, and potatoes around chicken; drizzle evenly with oil, then sprinkle with salt and pepper.
3. Roast in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes, stirring the vegetables halfway through. An instant read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).
4. Stir together parsley, garlic, and orange zest in a small bowl.
5. To serve, toss vegetables with remaining 2 teaspoons harissa sauce and sprinkle with parsley mixture.