MainsOctober 14, 2017

Harrisa Chicken with Potatoes, Carrots, and Onion

Name: Harrisa Chicken with Potatoes, Carrots, and Onion
Ingredients: 1 lb Baby yukon gold potatoes, cut in quarters; 2 Carrots peeled, cut into sticks; 1 small yellow onion, sliced thick; 2 Chicken breasts, tenders off, cut in half; 3 tbs olive oil; 1/2 tsp black pepper; 2 tbs harissa; 1/2 tsp cumin; kosher salt

Easy weeknight chicken with some flair!

Easy weeknight dish. You could make some sort of taztziki to dab on top, but that’s a nice to have.

Mise en Place

Veggies

1 lbBaby yukon gold potatoes, cut in quarters
2Carrots peeled, cut into sticks
1 smallyellow onion, sliced thick

Meats

2Chicken breasts, tenders off, cut in half
3 tbsolive oil
1/2 tspblack pepper

Staples

2 tbsharissa
1/2 tspcumin
kosher salt

Equipment

Ovenpreheated to 450
3mixing bowls, two medium, one small
1sheet pan

Directions

Place chicken (breast halves and tenders,) carrots, and potatoes in bowl. Toss with ~1 tbs salt + pepper.
Whisk together harrisa, 2tbs oil, and cumin and pour on top of chicken. Mix to combine. Marinate 1-4 hours.
In a separate bowl, combine onions with 1 tbs of oil and a big pinch of salt
On the sheet pan, put chicken mixture on one end and onions in a pile on the other
Roast 20 minutes, check temp of chicken, roast until it hits 155.
After the chicken has hit the target temp. Evac the chicken and roast the veggies till done (may already be done, may take another 10 minutes)
When everything is done, combine together and plate.