Good Eggs Meal Kits
Sheet-Pan Harissa Chicken with Cauliflower & Carrots
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Product Details
Level up your roasted chicken with a vibrant marinade, filled with fragrant cumin and coriander. A dollop of tangy yogurt and a handful of peppery arugula makes it sing.
Contains: milk.
Note: The chicken may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.INSTZZZ
Contains:
What You Get
Jalapeño pepper (optional)
Green harissa
Carrots
Shallot
Cauliflower florets
Chicken thighs (see note below)
Pre-washed baby arugula
Greek yogurt
What You'll Need
Olive oil
Salt
Step 1
Preheat the oven to 450°F. Line a sheet pan with parchment or foil.
Step 2
Seed and mince the jalapeño, if using, and stir it into the green harissa. Stir in 4 tablespoons olive oil, mixing until combined.
Step 3
Trim the carrots and cut into bite-size pieces. Slice the shallot. In a large bowl, combine the cauliflower, carrots, and shallot, drizzle with half of the green harissa mixture, season with salt, and toss to coat. Arrange on the prepared pan.
Step 4
Remove the chicken from the packaging and pat dry with paper towels. Toss the chicken in the same bowl, drizzle with the remaining harissa mixture, season with a pinch of salt, and toss to coat. Arrange the chicken on the pan, nestled between the vegetables. Roast until the chicken is golden and no longer pink at the center, and the veggies are tender, 35 to 40 minutes.
Step 5
Pile the chicken and veggies onto plates. Top with a handful of arugula, dollop with the yogurt, and serve warm.
