• Sonya Patel

Roasted Harissa Chicken with Rainbow Carrots

A colorful, flavor-packed, one pan dish!

Recipe and photos by: Food and lifestyle blogger Astoryofspices


Ingredients:

  • Rainbow baby carrots

  • Red bell pepper chopped lengthwise

  • 1/2 red onion chopped lengthwise

  • 2tbsp olive oil

  • 1tsp fresh thyme leaves

  • Salt & pepper

  • 2 tsp minced garlic

  • Boneless chicken thighs

  • 1.5 tbsp Original Harissa Paste

  • 2 tbsp of greek yogurt

  • 1/2 tsp pink salt

  • Sea salt

  • 2 tbsp of freshly chopped mint

Method:

  • Preheat over to 425

  • Add carrots, onion, and bell peppers to a cast iron skillet pan- Mix in oil, thyme, minced garlic, salt, and pepper. Set aside

  • In another bowl, add chicken, yogurt, harissa paste and salt - mix until chicken is thoroughly coated with spices (poke holes in the chicken so the marinade really gets inside)

  • Add chicken on top of carrots, onion, and bell peppers in the skillet, sprinkle some sea salt on top

  • Cook chicken for 35-40 minutes at 425 degrees

  • Remove cast iron from oven and garnish with chopped mint

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