Sheet Pan Honey Harissa Chicken and Potatoes

• 4 bone-in chicken thighs
• 1.5 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon harissa paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Juice of 1 lemon
• 2 cloves garlic, minced
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chicken and potatoes with olive oil, harissa, smoked paprika, cumin, salt, and pepper.
3. 3 Spread the chicken and potatoes in a single layer on a sheet pan.
4. 4 Bake for 30 minutes.
5. 5 In a small bowl, mix honey with lemon juice and minced garlic.
6. 6 Brush the mixture over chicken and potatoes, then bake for another 5-10 minutes until chicken is cooked through.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet
• Parchment paper (optional)

Variations

• Substitute chicken thighs with chicken breasts for a leaner option.
• Add roasted vegetables like carrots or bell peppers for extra color and nutrients.

Substitutions

• If harissa is too spicy, use a milder chili paste or add a pinch of cayenne to regular tomato paste.
• For honey, use maple syrup for a different flavor profile.

Pairings

• A crisp white wine or a refreshing cucumber and mint agua fresca.

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Use store-bought harissa paste for convenience, or make your own if you have extra time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Not ideal for freezing due to the texture of the potatoes. However, you can freeze uncooked chicken and potatoes separately and assemble before baking.

Serving Suggestions

• Serve with a simple green salad or steamed vegetables.
• Pairs well with a squeeze of fresh lime and a dollop of yogurt on the side.

FAQ