Honey-Harissa Chicken Thighs
1 pound fingerling potatoes, halved lengthwise
1 pound carrots, cut into 3-inch lengths
1 tablespoon extra-virgin olive oil
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
1 lemon, zested then cut into wedges, divided
3 cloves garlic, minced
1 tablespoon chopped fresh oregano
4 bone-in chicken thighs (1 3/4 pounds), trimmed
4 teaspoons mayonnaise
½ cup panko breadcrumbs
Step 1 Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
Step 2 Place chicken thighs on the prepared baking sheet; drizzle with oil and sprinkle with ¼ teaspoon of each salt and pepper. Roast for 20 minutes.
Step 3 Meanwhile, combine harissa, honey, vinegar, and the remaining 1/4 teaspoon of each salt and pepper in a small bowl. After the chicken has roasted for 20 minutes, brush the harissa mixture over the thighs. Continue roasting until an instant-read thermometer registers 165°F, about 10 minutes more. Sprinkle with cilantro before serving.
Credit to our good friends @eatingwell and slightly modified by our team of nutritionist @ahealthyview.