Description
Sheet pan chicken with vibrant flavors. A simple, delicious weeknight meal.
Ingredients
Units
Scale
- 4 skin-on chicken thighs
- 1 cups (400 g) baby potatoes
- Sea salt flakes
- 1 tbsp Baleia Extra Virgin Olive Oil
- 2 medium leeks
- 1 tbsp (15 ml) hot harissa paste
- 4 garlic cloves
- 2 medium fennel bulbs
- 1 fl oz (30 ml) lemon juice
Instructions
- Preheat oven to 428°F (220°C)
- Season chicken with salt and place, skin side down, in a large pan.
- Drizzle potatoes with olive oil and arrange around chicken.
- Heat the pan over medium heat and cook, without moving chicken but turning potatoes occasionally, until chicken skin is browned and crisp, for 15 minutes.
- Transfer chicken skin side up and potatoes to a plate, leaving as much fat in the pan as possible.
- Add leeks and cook for a few minutes.
- Reduce heat slightly, add harissa and garlic, and cook for a few more minutes.
- Add fennel and lemon juice and cook for 5 minutes, stirring to ensure fennel is coated in sauce.
- Place potatoes in a roasting tray and spoon the harissa and fennel mixture over them.
- Place chicken skin side up among potatoes and fennel and roast for 15-20 minutes, until chicken and potatoes are cooked through and juices run clear when pierced.
- Transfer to a serving platter and top with a few fennel fronds.
Notes
- For extra crispy skin, ensure the chicken thighs are completely dry before seasoning and searing.
- To reduce the spice level, start with 1/2 tbsp harissa paste and add more to taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Moroccan-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 400
- Fat: 30
- Saturated Fat: 8
- Unsaturated Fat: 20
- Carbohydrates: 35
- Fiber: 5
- Protein: 35
- Cholesterol: 150