Sheet-Pan Harissa Chicken with Carrots and Cauliflower Recipe

In a bowl, stir the harissa paste with 2 tablespoons of olive oil, coriander, and cumin. The mixture should form a paste that just drops off the spoon. Stir in the remaining olive oil, if needed, a little at a time.

If using thighs or legs, trim the excess skin and fat; transfer the thighs or legs or breasts to a bowl. Add half the harissa mixture and turn the chicken until it is thinly coated all over.

Cover and refrigerate for at least 1 hour, or for up to 12 hours. Refrigerate the remaining marinade separately until needed.

Remove the green leaves from the cauliflower but do not core it. Cut the cauliflower into florets and stalks, and transfer them to a large rimmed baking sheet.

Peel and cut the carrots into 2-inch pieces. Cut the thinner pieces half down the length; cut the larger, thicker pieces into quarters. Peel and cut the onion in half and slice ¼-inch thick.

Heat the oven to 425 degrees F.

Combine the cauliflower, onions, carrots, and lemon slices on a sheet pan. Add dabs of the remaining harissa mixture here and there over the vegetables. Sprinkle evenly with ½ teaspoon of salt. Add the water to the edge of the pan.

Cover the pan with foil and cook the vegetables and the sliced lemons for 20 minutes. Remove and toss gently.

Continue cooking for about 15 minutes, uncovered, or until the vegetables are almost tender when pierced with a skewer. Remove from the oven and turn again gently.

Cook the chicken and vegetables: Increase the oven temperature to 450 degrees F. Set the chicken, skin side up, on the vegetables. Sprinkle evenly with ½ teaspoon of salt.

Continue cooking, uncovered, for 25 to 30 minutes, until the chicken is cooked through (breasts will register 160 degrees F on a meat thermometer; legs and thighs 180°F). The vegetables will be very tender and are meant to be served quite soft.

Remove from the oven, sprinkle with cilantro, and serve with rice or spaghetti.