Hello World KitchenBeta
A vibrant, spicy, and slightly sweet hands-off meal prep recipe. Juicy chicken thighs and hearty root vegetables are tossed in a smoky harissa marinade and roasted on a single pan for effortless weeknight dinners or work lunches.
Ingredients
Chicken & Vegetables
- 1.5 lbs Boneless, skinless chicken thighs — Trimmed of excess fat
- 2 medium Sweet potatoes — Peeled and diced into 1-inch cubes
- 3 large Carrots — Peeled and cut into 1-inch chunks
- 1 medium Red onion — Cut into thick wedges
Harissa Marinade
- 3 tablespoons Harissa paste — Adjust based on your spice tolerance
- 3 tablespoons Olive oil — Divided
- 1 tablespoon Lemon juice — Freshly squeezed
- 1 tablespoon Honey or maple syrup — To balance the heat
- 3 cloves Garlic — Minced
- 1 teaspoon Cumin — Ground
- 1.5 teaspoons Kosher salt — Divided
- 0.5 teaspoon Black pepper — Freshly cracked
Instructions
-
Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or aluminum foil for easy cleanup.
~5 minIf using foil, spray lightly with non-stick cooking spray so the chicken doesn't stick. -
In a large mixing bowl, whisk together the harissa paste, 2 tablespoons of olive oil, lemon juice, honey, minced garlic, cumin, 1 teaspoon of kosher salt, and black pepper to create the marinade.
~5 minTaste a tiny bit of the marinade (before adding raw chicken) to check the spice level. Add more honey if it's too spicy. -
Add the chicken thighs to the bowl with the marinade and toss until evenly coated. Set aside to marinate while you prep the vegetables.
~5 minFor even more flavor, you can marinate the chicken in the fridge for up to 24 hours in advance. -
Place the diced sweet potatoes, carrots, and red onion wedges directly onto the prepared sheet pan. Drizzle with the remaining 1 tablespoon of olive oil and season with the remaining 1/2 teaspoon of salt. Toss to coat and spread them out into an even layer, leaving some space for the chicken.
~5 minEnsure the vegetables are cut to a similar size so they cook evenly. -
Nestle the marinated chicken thighs among the vegetables on the sheet pan. Pour any remaining marinade from the bowl over the chicken.
~2 min -
Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized at the edges.
~35 minHalfway through cooking, you can gently toss the vegetables to ensure they brown evenly. -
Remove from the oven and let the pan rest for 5 minutes before dividing into meal prep containers.
~5 minGarnish with fresh parsley or cilantro if desired before storing.
Nutrition
Equipment
- Large sheet pan
- Parchment paper or aluminum foil
- Large mixing bowl
- Cutting board
- Chef's knife
- Measuring spoons
Tips & Storage
- Don't overcrowd the pan. If your sheet pan is small, use two pans to ensure the vegetables roast rather than steam.
- Different brands of harissa vary wildly in heat level. Rose harissa tends to be milder and slightly floral, which works beautifully here.
- Serve over quinoa or couscous if you want to stretch the servings or add more complex carbs.
- Storage: Allow the meal to cool completely. Divide evenly into 4 airtight meal prep containers. Store in the refrigerator for up to 4 days. Reheat in the microwave for 1.5 to 2 minutes until hot.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
