Honey Harissa Sheet Pan Chicken & Veggies (One-Pan Meal)

Ingredients

• 1 whole chicken cut into 8 pieces (about 4 to 4.5 lb/1.8 to 2 kg) or 3 lb/1.4 kg bone-in thighs and/or drumsticks
• 3 tablespoons extra-virgin olive oil
• 4 tablespoons (5oz/140g) harissa paste
• 3 to 4 tablespoons honey
• 2 tablespoons fresh lemon juice or balsamic vinegar
• 4 garlic cloves, grated or finely minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika (sweet or smoked)
• 1/4 to 1/2 teaspoon crushed red pepper flakes, optional
• 2 teaspoons kosher salt, or to taste
• Freshly ground black pepper, to taste
• 800 g potatoes (about 1 3/4 lb), cut into wedges or cubes
• 1 medium onion, cut into wedges or large cubes
• 1 to 2 bell peppers, cubed
• 1 teaspoon dried crushed oregano
• 2 tablespoons chopped fresh parsley, for garnish
• Lemon wedges, for serving, optional

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup.Whisk together the olive oil, harissa, honey, lemon juice or balsamic, garlic, cumin, coriander, paprika, crushed red pepper, salt, and black pepper in a large bowl until smooth.Add the chicken pieces and toss to coat well. If time allows, marinate 30 minutes or up to overnight in the refrigerator.Add the potatoes, onion, and bell peppers to the bowl and drizzle with some olive oi, season with salt, pepper, and oregano. Toss to coat..

2. 2

   Add the chicken and all of the marinade on top of the veggies. cover with foil.Roast for 40 to 45 minutes covered and then remove the foil and roast an additional 45 minutes, turning the vegetables once halfway, until the chicken is deeply browned and registers 165°F (74°C) at the thickest part and the potatoes are tender. For extra char, broil 1 to 3 minutes at the end.Rest 5 minutes, toss the vegetables with the pan juices, sprinkle with parsley, and serve with lemon.