Level up your sheet-pan chicken with a seriously fresh marinade, filled with fragrant cumin and coriander. A dollop of tangy yogurt and a handful of peppery leaves makes it sing.
Allergen Note: Contains milk.
Preheat the oven to 450°F. Line a sheet pan with foil or parchment.
Squeeze the juice of the lemon into the green harissa and stir to combine. Seed and mince the jalapeño, if using, and stir it in.
Cut the cauliflower into florets. Trim the carrots and cut into bite-size pieces. Slice the shallot. In a bowl, combine the cauliflower, carrots, and shallot, drizzle with half of the green harissa and 2 tablespoons olive oil, season with a pinch of salt, and toss to coat. Arrange on the prepared pan.
Drain the chicken and pat dry with paper towels. Place the chicken in the same bowl, drizzle with the remaining harissa and 1 tablespoon olive oil, 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 the juices run clear, and the veggies are tender, 40 to 45 minutes.
Transfer the chicken and veggies to plates. Top with a handful of arugula, dollop with the green garlic yogurt, and serve warm.