Ingredients
Chicken Marinade
- 1 ½ tablespoons harissa paste
- 1 ½ tablespoons honey
- 3 tablespoons olive oil (divided)
- ½ teaspoon minced garlic
- ½ teaspoon cumin
- ½ teaspoon coriander
- 1 teaspoon salt
- 1 ½ pounds chicken thighs
Vegetables
- 3 medium carrots, peeled and cut into ¼” slices
- 1 pound Yukon gold potatoes, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- remaining 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon garlic powder
- remaining 1 ½ teaspoons salt
Yogurt Sauce
- ¾ cup yogurt
- 1 teaspoon minced garlic
- 1 teaspoon lemon zest (from one lemon)
- 1 tablespoon finely chopped fresh dill
- pinch of salt
To Serve
- Cooked couscous or rice
- ½ English cucumber, finely diced
- 1 bunch cilantro, finely chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 400°F and lightly grease a large rimmed baking sheet to prevent sticking.
- Cook the Grains: Prepare couscous or rice according to package directions so it’s ready when the rest of the meal is done.
- Make the Chicken Marinade: In a large bowl, whisk together harissa paste, honey, 3 tablespoons olive oil, ½ teaspoon minced garlic, ½ teaspoon cumin, ½ teaspoon coriander, and 1 teaspoon salt. Toss chicken thighs in this mixture to coat evenly. Let marinate while preparing the vegetables to enhance flavor.
- Season the Vegetables: In another large bowl, combine carrots, potatoes, and red onion. Drizzle with remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon cumin, 1 teaspoon coriander, paprika, turmeric, garlic powder, and remaining 1 ½ teaspoons salt. Toss until vegetables are thoroughly coated with spices and oil.
- Arrange Ingredients on Baking Sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Place the marinated chicken thighs nestled among the vegetables, ensuring chicken is directly on the pan surface, not resting on vegetables. Spoon any leftover marinade over the chicken for extra flavor.
- Bake Until Cooked: Bake in the preheated oven for 30-35 minutes, or until vegetables are fork-tender and chicken reaches an internal temperature of 165°F, ensuring safe consumption.
- Prepare Yogurt Sauce: While baking, whisk together yogurt, lemon zest, dill, remaining 1 teaspoon minced garlic, and a pinch of salt in a medium bowl. Adjust lemon juice according to taste for a bright, fresh sauce.
- Assemble Bowls to Serve: Spoon cooked couscous or rice into serving bowls. Top with roasted chicken and vegetables, diced cucumber, a generous drizzle of the garlicky dill yogurt sauce, and sprinkle fresh cilantro over the top for freshness and color.
Notes
- You can substitute chicken breast if preferred, but adjust baking time as breasts cook faster than thighs.
- Harissa paste can vary in heat level; adjust quantity to suit your spice preference.
- For a dairy-free option, substitute the yogurt sauce with a tahini-based sauce or omit.
- Leftovers keep well in refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Add other vegetables like bell peppers or zucchini for additional color and nutrition.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
