Ingredients
2 tbsp harissa sauce, divided
680 g bone-in chicken thighs (4 thighs)
225 g multicolored carrots, peeled, halved lengthwise and crosswise
225 g cauliflower florets
225 g baby potatoes, halved
30 ml olive oil
0.5 tsp kosher salt
0.25 tsp ground black pepper
2 tbsp chopped fresh parsley
2 cloves garlic, minced
0.5 tsp grated orange zest
Directions
Step 1
Preheat the oven to 190°C (375°F) and line a 25x38 cm (10x15-inch) baking pan with foil.
Step 2
Gently loosen the skin of each chicken thigh and spread 1 teaspoon of harissa sauce under the skin. Place the thighs on the prepared pan. Arrange the carrots, cauliflower, and potatoes around the chicken. Drizzle the vegetables and chicken evenly with olive oil, then sprinkle with salt and pepper.
Step 3
Roast in the preheated oven for 40 to 50 minutes, stirring the vegetables halfway through, until the chicken is no longer pink at the bone and the juices run clear. The internal temperature should reach at least 74°C (165°F) when checked with a meat thermometer. Stir together parsley, garlic, and orange zest in a small bowl.
Step 4
To serve, toss the roasted vegetables with the remaining 2 teaspoons of harissa sauce and sprinkle with the parsley mixture.