I am in love with the idea of a sheet pan dinner. Harissa is another love. In other words, I had high expectations for this dish. Thankfully, it was a fabulous meal. In my house, a fighting-over-the-leftovers meal! 😉
This recipe was adapted from Grace Parisi, via Today Food. I left the skin on the potatoes and uniformly sliced them using a mandolin. I increased the garlic and used boneless, skinless chicken thighs and legs instead of bone-in, adjusting the cooking time accordingly.
We ate it with roasted pearl onions and zucchini as well as sautéed Swiss chard and beet greens with garlic and onions. Roasted acorn squash too. It would have been just as perfect with a green salad on the side. Wonderful.
Yield: Serves 6
- 2 pounds Yukon gold or Idaho potatoes, sliced 1/8-inch thick
- 4 tablespoons extra-virgin olive oil, divided
- coarse salt and freshly ground pepper
- 2 tablespoons harissa
- 1 teaspoon ground cumin
- 4 cloves garlic
- 10 boneless, skinless chicken thighs and/or legs (about 2 pounds)
- Preheat the oven to 425°, preferably on convection roast.
- Line the bottom of a large rimmed baking sheet or roasting pan with parchment.
- Using a mandolin, slice the potatoes 1/8-inch thick.
- In a medium bowl, toss the potatoes with 2 tablespoons of the oil and season with the salt and pepper.
- Arrange in an overlapping layer on the parchment. Place potatoes in the preheated oven for 15 minutes.
- In the same bowl, combine the harissa, cumin, garlic, 1 teaspoon salt and remaining 2 tablespoons oil.
- Arrange the chicken on a cutting board and make 2 partial slices in the top of each piece.
- Add the chicken to the bowl and rub with the harissa mixture, being sure to rub some into the cuts.
- Remove the potatoes from the oven and arrange the chicken over the top.
- Roast for an additional 25 minutes, or to an internal temperature of 165° on an instant–read thermometer. Serve with a green salad or vegetables, as desired.
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