Ingredients
5-6 bone in, skin-on chicken pieces, I used drumsticks
2 tbsp olive oil
3 russet potatoes, peeled and diced
3 carrots, peeled
1 yellow onion
1 tsp paprika
1 tsp salt
1 tsp garlic powder
1/4 tsp cumin
1/4 tsp black pepper
Harissa Marinade
1/4 cup harissa paste
1/4 cup date syrup
1/2 cup parsley, chopped
3 cloves garlic, crushed
Juice from 1/2 lemon, about 2 tbsp
2 tbsp olive oil, plus more to drizzle
1 tsp orange zest, or sub lemon zest
1/2 tsp salt
Directions
1
Preheat the oven to 375 F
2
Slice the onions into thick wedges, and roughly chop the carrots and potatoes into 1″ pieces. Add them to a large oven-safe skillet or baking dish. I used a 3.5 qt braiser pan that was 12″ wide for reference.
3
Season the veggies with the salt, pepper, garlic, paprika and cumin and toss with 2 tbsp of olive oil.
4
Place the chicken pieces on top of the veggies.
5
Don't double the sauce, the veg will get mushy.
6
In a small bowl, prepare your marinade by combining all of the sauce ingredients together and whisking until well incorporated.
7
Pour the marinade over the chicken and veggies and rub it into the chicken with your hands to coat each piece. Drizzle the top lightly with olive oil.
8
Cover the pan with a lid or foil and bake for 1 hour- the potatoes should be fork tender at this point. Remove the cover and raise the heat to 400 F. Continue baking for another 25 minutes.
9
Once ready, garnish with extra chopped parsley. Transfer to a serving plate and pour any remaining juices over the top when serving.