Spicy-sweet harissa glaze and a rich tahini sauce bring bold flavor to this easy sheet pan recipe featuring chicken thighs and potatoes.
INGREDIENTS
- ¾ cup mild harissa paste
- 3 tbsp extra-virgin olive oil
- 2½ tsp kosher salt, divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 lb baby potatoes, halved
- 2 tbsp warmed honey
- 3 lbs bone-in, skin-on chicken thighs
- 1 bunch baby broccoli
- ⅓ cup tahini
- 1 tbsp soy sauce or tamari
- 2 cloves garlic, grated
- 1 tbsp black sesame seeds
- ¼ cup fresh parsley, minced
- Couscous, for serving
INSTRUCTIONS
- Preheat the oven to 400°F and position a rack in the center.
- In a large bowl, mix harissa paste, olive oil, 1 tsp salt, garlic powder, and onion powder. Add the baby potatoes and toss to coat. Arrange them cut-side down on a rimmed baking sheet.
- To the same bowl, stir together honey and 1 tsp salt. Add the chicken thighs and toss to coat.
- Place a cooling rack over the potatoes and arrange the chicken thighs on top. Roast for 40-45 minutes, until the chicken is crispy and fully cooked.
- Remove the sheet from the oven. Transfer chicken to a platter and remove the cooling rack. Toss the broccoli with the roasted potatoes and return them to the oven for another 10 minutes, until tender. Add to the platter with the chicken.
- Meanwhile, in a small bowl, whisk together tahini, ¼ cup water, soy sauce, grated garlic, and the remaining ½ tsp salt until smooth.
- To serve, drizzle tahini sauce over the chicken, then sprinkle with sesame seeds and parsley. Serve with couscous on the side.
NUTRITION INFO (PER SERVING)
- Calories: 642
- Protein: 43g
- Carbohydrates: 31g
- Total Fat: 39g
- Dietary Fiber: 4g
- Cholesterol: 368mg
- Sodium: 1219mg
- Total Sugars: 7g
