YOUR SOLIN GENERATED RECIPE
Crispy Harissa Chicken Thighs with Roasted Root Vegetables
Enjoy a vibrant plate of tender, marinated chicken thighs with a crispy finish, paired with a colorful medley of roasted carrots and parsnips. The harissa paste adds bold, smoky heat, enhancing the natural flavors of the chicken while the roasted vegetables offer a sweet, earthy balance.
INGREDIENTS
150g Chicken Thigh (boneless, skinless)
100g Carrot
100g Parsnip
0.5 tbsp Olive Oil
1 tbsp Harissa Paste
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
In a bowl, toss the chicken thigh with harissa paste, ensuring it is evenly coated. Season with a pinch of salt and pepper.
Cut the carrots and parsnips into similar-sized sticks or chunks for even roasting. Place them in a separate bowl and drizzle with olive oil, and season with a little salt and pepper.
Arrange the marinated chicken on a baking tray lined with parchment paper. Spread the vegetables around the chicken in a single layer.
Roast in the preheated oven for 25-30 minutes, turning the vegetables halfway through. The chicken should be cooked through and slightly crispy on the edges, while the vegetables become tender and caramelized.
Remove from the oven and let rest for a few minutes before serving. Enjoy your flavorful and balanced meal!