Harissa Chicken, Potatoes, and Veg is a completely satisfying and wholesome one pan dinner. The crispy skinned chicken, savoury potatoes and roasted vegetables make this dish a weeknight staple.
Things have been a bit crazy lately. Mostly due to the requirement of daily naps from this baby bump. As I’m quickly approaching the third trimester my energy levels seem to be dropping more and more. Having toddler twins probably isn’t doing much for my quality of sleep either. Teething phase I’m totally ready to break up with you!
Bringing all of this to a point; one pan dinner. A completely satisfying and wholesome one pan dinner. The crispy skinned chicken, savoury potatoes and roasted vegetables make this dish a weeknight staple.
I served this meal with a side of Cucumber-Cilantro Yogurt to cut through some of the heat and help with the pregnancy heart burn. Mix together 1/2 cup Greek yogurt, 1/4 chopped cucumber, 1/4 cup chopped fresh cilantro, and 1 tbsp lemon juice. Season with salt and pepper
Harissa Chicken, Potatoes, and Veg is a completely satisfying and wholesome one pan dinner. The crispy skinned chicken, savoury potatoes and roasted vegetables make this dish a weeknight staple.
- 2 tbsp harissa paste*
- 6 tbsp olive oil
- 1 lbs chicken legs, drumsticks and thighs separated
- 1 lbs baby new potatoes, sliced into 1/4" thick pieces
- 4 green onions (scallions), trimmed
- 2 large bell peppers, halved and deseeded
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground black pepper
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Preheat oven to 425° F.
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Mix Harissa paste and olive oil together in a small bowl.
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Place potatoes, green onions, and peppers on a large baking sheet and toss with about 3/4 of the Harissa oil mixture. Nestle in chicken pieces and brush with remaining Harissa oil mixture. Season pan with salt and pepper.
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Bake for 30 minutes, flipping the potatoes once.
* Harissa paste is a middle eastern spice paste that can be found in most supermarkets.
Adapted from Bon Appetit
Enjoy! xo
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