Description
A vibrant and aromatic one-pan meal that simplifies weeknight cooking. This dish features succulent chicken thighs and sweet roasted carrots coated in a bold, spicy harissa marinade. The high-heat roasting process concentrates the flavors, creating a delicious glaze that pairs perfectly with fluffy basmati rice or couscous. It is a nutritious, restaurant-quality dinner that minimizes cleanup while delivering maximum taste.
Ingredients
1.5 lbs boneless skinless chicken thighs
4–5 large carrots, peeled and sliced
3 tbsp harissa paste
3 tbsp extra virgin olive oil
4 cloves garlic, minced
1 large red onion, wedged
2 cups basmati rice or couscous, cooked
1/2 cup feta cheese, crumbled
1/4 cup fresh cilantro or parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, whisk together the harissa paste, olive oil, and minced garlic.
Add the chicken thighs to the bowl and toss until thoroughly coated with the marinade.
Place the chicken, sliced carrots, and red onion wedges onto a large sheet pan.
Arrange everything in a single layer so the vegetables roast evenly.
Roast for 30 minutes, or until the chicken is cooked through and the carrots are tender and caramelized.
Serve the chicken and vegetables over a bed of warm basmati rice or couscous.
Garnish with crumbled feta cheese and fresh cilantro or parsley before serving.
Notes
Use rose harissa for a more floral and balanced heat. If using chicken breasts instead of thighs, reduce the cooking time to ensure they remain succulent. Goat cheese can be used as a creamy alternative to feta, and fresh mint can be used instead of cilantro for a brighter flavor profile.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: Middle Eastern Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 110mg