No ImageSheet-Pan Harissa Chicken with Carrots and Cauliflower

Did you make it? Rate it!

  1. David C

    Just an FYI chicken should always be cooked to 165 internal temperature regardless of leg breast or thigh.

  2. Cherie B

    I didn’t give it a 5 star because I didn’t have the harissa. I had to make the sauce by Google search. When I tasted it ,prior to slathering it on the chicken, it sure he a bite. I figured heck try it. Oh my gosh it was fabulous! Hubby really liked it. I didn’t had the veggies so we had rice & a nice salad. I would definitely make it again.


  3. Jenny

    This was great and easy for me to adapt. I used boneless skinless thighs and followed Suzy recommendation of no steaming and the roasting times she did. It worked perfect for the chicken thighs and the cooking time is shorter. The family loved it.


  4. Heather

    Wow, this was so good! I’ve made the full recipe once, but have done just the cauliflower a few times for lunch or as a side dish for dinner. The blackened bits are the best. Thanks for a winner!


  5. Suzy

    Oh, boy, we liked this. Since I truly dislike scrubbing, I always line my pan with foil. We prefer our veggies a little firmer, so I skipped the steaming part, and went right to a 20-min roast. Added the chicken, bumped up the temp, and roasted another 25 min. While the skin wasn’t crispy, it tasted fabulous, so good that we agreed to skip the rice for next time.

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