Ingredients :
▪️5 bone-in, skin-on chicken thighs
▪️2 lb baby potatoes, halved
▪️4 carrots, peeled and cut into sticks
▪️2 small head of cauliflower, cut into florets
▪️4 tbsp olive oil
▪️2 tbsp harissa paste (mild or spicy, depending on preference)
▪️2 tsp smoked paprika
▪️1/2 tsp cumin
▪️Salt and pepper to taste
▪️1 lemon, cut into wedges
▪️3 tbsp fresh parsley, chopped (for garnish)
Instructions :
1_Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2_Season veggies: In a large bowl, toss potatoes, carrots, and cauliflower with 2 tbsp olive oil, 1 tbsp harissa paste, smoked paprika, cumin, salt, and pepper. Spread the veggies evenly on the baking sheet.
3_Prepare chicken: Rub chicken thighs with the remaining 1 tbsp olive oil, 1 tbsp harissa paste, salt, and pepper. Place the chicken on top of the veggie mixture.
4_Add lemon wedges: Scatter lemon wedges around the pan for added flavor as it roasts.
5_Bake: Roast for 40–45 minutes, flipping the veggies halfway through, until the chicken is cooked through (internal temperature 165°F/74°C) and the veggies are tender and caramelized.
6_Garnish and serve: Sprinkle with fresh parsley before serving and enjoy!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: ~420 kcal per serving