What Is Harissa?
Harissa is a red-colored paste blended from chilies, spices, garlic, and olive oil. Nearly every family in its region of origin has its own formula. Think of harissa as a cross between your favorite hot sauce (especially if that hot sauce is sriracha) and ketchup (if ketchup were made with peppers instead of tomatoes). A little goes a long way, so I like to stir olive oil and a little cumin and coriander into harissa to stretch it. In this sheet-pan of chicken, carrots, and cauliflower, I put dabs of the harissa on everything; it mixes with the cooking juices to make the dish warm and mildly hot.
Where to Buy Harissa
You can buy harissa in a tube or jar, and they’re all different. It can be lipstick red or so dark that it’s almost burgundy. It also comes in powdered form, and in that case, follow the label instructions to rehydrate. Look for it in the condiment aisle of a store that carries a lot of specialty ingredients, such as Whole Foods, or order it online.
How to Make This Sheet Pan Chicken
This seems like a lot of time for roasting vegetables, I understand! But by the end of cooking, these slow-cooked vegetables have become incredibly juicy and charred in spots. The lemon and onions become very soft, so their sweet and tart flavors mingle in the dish, and the chicken skin is crisp with a pleasing heat.
Make-Ahead Tip
There is no way to shorten the vegetable roasting time, but you can make them a day ahead, refrigerate, and let the pan come to room temperature before adding the chicken and finishing the recipe. To prepare the dish partially in advance, cook the vegetables with the foil, and then with the foil off (through step 4). Cool, cover with the foil, and refrigerate. Before serving, remove the foil and let the vegetables come to room temperature. Then add the chicken and finish roasting.
More Sheet Pan Recipes to Try!
Sheet Pan Fish and Chips Spinach and Artichokes Sheet Pan Pizza Sheet Pan Chicken with Roasted Broccoli and Potatoes Sheet Pan Honey-Mustard Pork Chops Sheet Pan Chicken with Roasted Eggplant Caponata
Cover and refrigerate for at least 1 hour, or for up to 12 hours. Refrigerate the remaining marinade separately until needed. Peel and cut the carrots into 2-inch pieces. Cut the thinner pieces half down the length; cut the larger, thicker pieces into quarters. Peel and cut the onion in half and slice 1/4-inch thick. Cover the pan with foil and cook the vegetables and the sliced lemons for 20 minutes. Remove and toss gently. Continue cooking for about 15 minutes, uncovered, or until the vegetables are almost tender when pierced with a skewer. Remove from the oven and turn again gently. Continue cooking, uncovered, for 25 to 30 minutes, until the chicken is cooked through (breasts will register 160°F on a meat thermometer; legs and thighs 180°F). The vegetables will be very tender and are meant to be served quite soft.
