Sheet Pan Harissa Chicken
Sheet Pan Harissa Chicken
Rated 5.0 stars by 1 users
Ingredients
6 chicken thighs (bone in skin on)
-
1-2 tbsp Morton & Bassett Harissa
1 lb. baby potatoes, halved
2 tbsp olive oil
1 lemon, sliced into thin rounds
½ cup Castelvetrano olives (pitted)
6 springs fresh thyme
1 cup whole pepperoncini
2 tsp salt
Directions
Preheat oven to 400°.
Pat chicken thighs dry with a paper towel and drizzle with 1 tbsp olive oil.
Season chicken generously with M&B Harissa and 1 tsp salt, rubbing in well until fully coated.
On a baking sheet, drizzle 1 tbsp of olive oil, coating the pan
Place your chicken in the pan and squeeze in the potatoes in between. Top with the lemon slices and 1 tsp of salt over everything.
Bake at 400° for 30-40 minutes until chicken reaches 165°.
Remove from oven and add olives, pepperoncini, and fresh sprigs of thyme. Serve and enjoy!