⭐ One Pan. Big Flavor. Honey Harissa Chicken & Veggies

Print the recipe here: https://www.dimitrasdishes.com/honey-... Ingredients 1 whole chicken cut into 8 pieces (about 4 to 4.5 lb/1.8 to 2 kg) or 3 lb/1.4 kg bone-in thighs and/or drumsticks 3 tablespoons extra-virgin olive oil 4 tablespoons (5oz/140g) harissa paste 3 to 4 tablespoons honey 2 tablespoons fresh lemon juice or balsamic vinegar 4 garlic cloves, grated or finely minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika (sweet or smoked) ¼ to ½ teaspoon crushed red pepper flakes, optional 2 teaspoons kosher salt, or to taste Freshly ground black pepper, to taste 800 g potatoes (about 1¾ lb), cut into wedges or cubes 1 medium onion, cut into wedges or large cubes 1 to 2 bell peppers, cubed 1 teaspoon dried crushed oregano 2 tablespoons chopped fresh parsley, for garnish Lemon wedges, for serving, optional Instructions Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup. Whisk together the olive oil, harissa, honey, lemon juice or balsamic, garlic, cumin, coriander, paprika, crushed red pepper, salt, and black pepper in a large bowl until smooth. Add the chicken pieces and toss to coat well. If time allows, marinate 30 minutes or up to overnight in the refrigerator. Add the potatoes, onion, and bell peppers to the bowl and drizzle with some olive oi, season with salt, pepper, and oregano. Toss to coat.. Add the chicken and all of the marinade on top of the veggies. cover with foil. Roast for 40 to 45 minutes covered and then remove the foil and roast an additional 45 minutes, turning the vegetables once halfway, until the chicken is deeply browned and registers 165°F (74°C) at the thickest part and the potatoes are tender. For extra char, broil 1 to 3 minutes at the end. Rest 5 minutes, toss the vegetables with the pan juices, sprinkle with parsley, and serve with lemon. Notes For extra-crisp potatoes, cut them on the smaller side or start them 10 minutes before adding the chicken. If using boneless, skinless thighs, begin checking for doneness at 25 to 30 minutes. Harissa heat varies; for mild heat use 2 to 3 tablespoons harissa and add more to taste, or balance with extra honey. Make a safe extra drizzle by whisking a small batch of the marinade separately before touching raw chicken; warm it briefly before serving if desired. Leftovers keep 3 to 4 days refrigerated; reheat at 350°F/175°C until hot. Music Used: Greek Sun Time (With Intro) ITEM ID: 66582698 By: tonyanthony Its All Greek ITEM ID: 84456733 By: LowNotes Official Facebook Page:   / dimitrasdishes   Instagram:   / dimitras.dishes   Pinterest:   / dimitrasdis0637