Ingredients
Scale
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
Instructions
- 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).
- 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.
- 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.
- 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).
- 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.
- Before serving, crumble feta over top of chicken and vegetables. Serve with green sauce.