Harissa Chicken Traybake
Sheet pan roasted chicken with warm harissa spice, roasted vegetables, and crispy edges. One-pan assembly with hands-off oven cooking.
Ingredients
Method
Preheat oven to 425°F and line a sheet pan with parchment paper.
In a large bowl, combine harissa paste, olive oil, lemon juice, minced garlic, salt, and black pepper to form a marinade.
Add chicken pieces to the bowl and toss to coat evenly. Let sit for 5 minutes.
Add cut root vegetables, squash, and onion to the bowl and toss until everything is coated with the harissa mixture.
Spread the chicken and vegetables in a single layer on the prepared sheet pan.
Roast in the preheated oven for 30–35 minutes, stirring halfway through, until chicken is cooked through and vegetables are tender and caramelized at the edges.
Remove from oven and scatter fresh herbs and pomegranate seeds over the top.
Serve warm directly from the pan or transfer to a platter.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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