Sheet-Pan Harissa Chicken with Cauliflower & Carrots

Level up your roasted chicken with a vibrant marinade, filled with fragrant cumin and coriander. A dollop of tangy yogurt and a handful of peppery arugula makes it sing. 

What You Get

Jalapeño pepper (optional) 

Green harissa

Carrots 

Shallot

Cauliflower florets

Chicken thighs (see note below)

Pre-washed baby arugula 

Greek yogurt 

What You’ll Need

Olive oil

Salt 

Makes 3 servings

20 minutes active time

60 minutes total time

Step 1

Preheat the oven to 450°F. Line a sheet pan with parchment or foil. 

Step 2 

Seed and mince the jalapeño, if using, and stir it into the green harissa. Stir in 4 tablespoons olive oil, mixing until combined. 

Step 3 

Trim the carrots and cut into bite-size pieces. Slice the shallot. In a large bowl, combine the cauliflower, carrots, and shallot, drizzle with half of the green harissa mixture, season with salt, and toss to coat. Arrange on the prepared pan. 

Step 4

Remove the chicken from the packaging and pat dry with paper towels. Toss the chicken in the same bowl, drizzle with the remaining harissa mixture, season with a pinch of salt, and toss to coat. Arrange the chicken on the pan, nestled between the vegetables. Roast until the chicken is golden and no longer pink at the center, and the veggies are tender, 35 to 40 minutes. 

Step 5

Pile the chicken and veggies onto plates. Top with a handful of arugula, dollop with the yogurt, and serve warm. 

Contains: milk.

Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.

Contains: