Harissa Chicken with Roasted Vegetables

Name: Harissa Chicken with Roasted Vegetables
Total time: 45 min
Yield: 6 servings
Ingredients: 6 pieces chicken drumstick; 2 tablespoons harissa paste; 3 tablespoons olive oil; 1/2 whole lemon; 1 large zucchini; 1 large bell pepper; 1 large red onion; 1 can (15 ounces) chickpea; to taste salt; to taste black pepper

Spicy harissa-marinated chicken roasted with an assortment of hearty vegetables for a flavorful and complete meal.

North African⏱ 45 min✓ No common allergens

✨ High in protein✨ Good source of vitamin C✨ Good source of fiber

Ingredients

Chicken drumstick6 pieces
Harissa paste2 tablespoons
Olive oil3 tablespoons
Lemon1/2 whole
Zucchini1 large
Bell pepper1 large
Red onion1 large
Chickpea1 can (15 ounces)
Saltto taste
Black pepperto taste

Nutrition (per serving, makes 6)

Calories312 kcal

Protein23.2 g

Carbs18.5 g

Fat16.5 g

Fiber4.8 g

Sugar6.2 g

Sodium574 mg

Vitamin C55 mg

Iron2 mg

Calcium35 mg

Potassium533 mg

Estimated values.

Steps

1Preheat oven to 400°F (200°C).
2In a large bowl, whisk together harissa paste, 2 tablespoons olive oil, and the juice of half a lemon.
3Add chicken drumsticks to the bowl and toss to coat thoroughly; let marinate for at least 15 minutes.
4Chop zucchini, bell pepper, and red onion into large pieces.
5On a separate large baking sheet, toss the chopped vegetables and drained chickpeas with the remaining 1 tablespoon olive oil, salt, and pepper.
6Arrange the marinated chicken on the same baking sheet as the vegetables, ensuring everything is in a single layer.
7Roast for 30-35 minutes, or until chicken is cooked through and vegetables are tender and slightly caramelized, flipping halfway through.
8Serve hot, garnished with fresh herbs if desired.