Sheet Pan Honey Harissa Chicken with cauliflower, potatoes & green sauce

One of my favorite things about creating recipes is experimenting with flavor balance. A little spicy? Balance with a little acid or sweet. Salty? A little sweet will do the trick. Bitter? A little salt helps. This recipe is a perfect example of flavors working in harmony: spicy harissa paired with sweet honey, vegetables roasted to perfection with pungent spices, a salty hint of feta and olives; a bright and fresh green sauce to bring it all together. Best of all? It comes together on just one pan for a weeknight-friendly dinner absolutely packed with flavor.

Best of all? It comes together on just one pan for a weeknight-friendly dinner absolutely packed with flavor.

Notes:

• Which harissa paste should I use? For a more robust flavor and spice, we love the Trader Joe’s harissa paste or Zwita (found on Amazon– they have a mild and spicy option). For a lighter, sauce-like consistency we love Mina (this works best for sauces, in my experience, where paste works best for marinades!).
• Don’t have time for the green sauce? This recipe is excellent as-is, with a drizzle of lemon juice and a sprinkle of fresh parsley or mint.

Sheet Pan Harissa Honey Chicken with cauliflower, potatoes and feta
Serves 4-6

Ingredients:
1 1/2 lb chicken thighs (up to 2 lb; I prefer bone-in, skin-on)

Harissa Chicken Marinade:
1 tbsp harissa paste (2 tbsp if you are using a sauce, such as Mina brand)
1/4 cup neutral oil (more as needed for searing)
1 lemon (juiced and zested)
2 tbsp honey
2 clove garlic (minced)
2 tsp cumin
1 tsp coriander
1 tsp kosher salt

Vegetables:
2 tbsp olive oil
1 lb small potatoes (quartered)
1 head cauliflower (chopped into bite sized pieces)
1 tsp cumin
1/2 tsp kosher salt
1/4 tsp smoked paprika
1/4 tsp garlic powder

To Serve:
1/2 cup castelvetrano olives
1/2 cup feta (cubed)

Green Sauce:
6 tbsp neutral oil (more as needed)
1 clove garlic (minced)
2 green onions
1/2 cup fresh mint
1 cup fresh parsley
1/2 lemon (juiced and zested- more as desired)
1/2 tsp kosher salt

To Prepare:

1. Combine all marinade ingredients in a small bowl. Pat chicken thighs dry and cover in marinade in a bowl or bag. Refrigerate and marinate for at least 1 hour (up to 8).
2. When ready to cook, preheat oven to 425. Toss potatoes and cauliflower with oil and all seasonings. Spread over a large sheet pan. Place in oven and roast for 20 minutes.
3. While vegetables are roasting, sear chicken. Heat a drizzle of oil in a large skillet (I prefer cast iron) and heat over medium high. Remove chicken from marinade and sear for 3-4 minutes per side.
4. ​ Once vegetables are done, add in olives and toss to combine. Make space in pan to nestle chicken amongst vegetables. Return to oven and roast for 20-25 minutes until chicken thighs are done (internal temperature reaches 165 and juices run clear).
5. While chicken is cooking, prepare green sauce. Combine 2 tbsp oil with garlic, green onions, mint, parsley, juice and zest of ½ lemon and salt. Pulse to combine. Slowly add in oil until sauce reaches desired consistency. Taste for seasoning, adding more salt and/or lemon juice as desired.

6.  Before serving, crumble feta over top of chicken and vegetables. Serve with green sauce.

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