Sheet Pan Harissa Chicken And Cauliflower Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.In a small bowl, mix together the harissa paste, olive oil, lemon juice, garlic, salt, and pepper.
• STEP 3.Place the chicken thighs and cauliflower florets on a large sheet pan.
• STEP 4.Pour the harissa mixture over the chicken and cauliflower, and toss to coat evenly.
• STEP 5.Spread the chicken and cauliflower out in a single layer on the sheet pan.
• STEP 6.Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cauliflower is tender.
• STEP 7.Remove from the oven and let rest for a few minutes before serving.
• STEP 8.Serve the sheet pan harissa chicken and cauliflower with couscous or rice, and garnish with fresh cilantro or parsley, if desired.

Cooking Tips

• Make sure to evenly coat the chicken and cauliflower with the harissa mixture for maximum flavor.
• If you prefer less spice, reduce the amount of harissa paste or use a milder variety.
• For extra crispy chicken skin, broil the sheet pan for a few minutes at the end of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken and cauliflower in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
• Serve the sheet pan harissa chicken and cauliflower with a side of couscous or rice, and garnish with fresh cilantro or parsley, if desired.