Source: All Recipes

Ingredients

• 2 tablespoons harissa sauce, divided
• 4 (5 ounce) bone-in chicken thighs, or more to taste
• 8 ounces multicolored carrots, peeled, halved lengthwise and crosswise
• 8 ounces cauliflower florets
• 8 ounces baby potatoes, halved
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• ½ teaspoon grated orange zest

Directions

• Step 1

  Preheat oven to 375 degrees F (190 degrees C).

• Step 2

  Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10×15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.

• Step 3

  Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.