Sheet Pan Harissa Chicken And Cauliflower Recipe

Recipe By Slurrp

This sheet pan harissa chicken and cauliflower recipe is a delicious and easy weeknight dinner option. The chicken is marinated in a spicy and flavorful harissa sauce, then roasted alongside tender cauliflower florets. The result is a perfectly cooked chicken with crispy skin and a smoky, slightly spicy flavor. Serve this dish with a side of couscous or rice for a complete meal.

4.7
10 Rating -
Rate
Non Vegdiet
40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Sheet Pan Harissa Chicken And Cauliflower
plan
Bookmark

ingredients serve

Ingredients for Sheet Pan Harissa Chicken And Cauliflower Recipe

  • 1 Bone In, Skin On Chicken Thighs
  • 1/4 Small Head Of Cauliflower, Cut Into Florets
  • 1/2 tablespoon Harissa Paste
  • 1/2 tablespoon Olive Oil
  • 1/4 tablespoon Lemon Juice
  • 1/2 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • as needed Fresh Cilantro Or Parsley, For Garnish

Directions: 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.
Nutrition
value
55
calories per serving
1 g Fat3 g Protein7 g Carbs4 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    3g
  • Carbs
    7g
  • Fiber
    4g

MacroNutrients

  • Carbs
    7g
  • Protein
    3g
  • Fiber
    4g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    70mg
  • Iron
    2mg
  • Vitamin A
    262mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    38mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    52mg
  • Manganese
    2mg
  • Phosphorus
    39mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp