Ingredients
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1 tablespoon harissa spice blend (or favorite spice blend*)
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2 pounds skin-on, bone-in chicken breast halves
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3 tablespoons extra virgin olive oil, divided
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1 head broccoli, cut into florets
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2 large Yukon gold potatoes, washed and cut into 2-inch cubes
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1 teaspoon kosher salt
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1 lemon, quartered
Instructions
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Preheat the oven to 425°F.
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Place the chicken breasts on a large baking sheet (or divide between two standard baking sheets if needed). Sprinkle the harissa spice blend evenly over the chicken. Drizzle with 1 tablespoon olive oil and rub the spices into the chicken to coat thoroughly.
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In a large bowl, toss the broccoli and potatoes with the remaining 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread the vegetables around the chicken on the baking sheet. Add the lemon wedges around the pan.
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Roast for 40–45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and slightly caramelized.
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Serve warm with a roasted lemon wedge squeezed over each portion.
Notes
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No harissa? Substitute with your favorite spice blend such as Herbs de Provence, Moroccan spice blends, Italian seasoning, or Cajun seasoning.
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If your vegetables begin to brown too quickly, loosely tent with foil during the last part of roasting.
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For extra crisp skin, place the pan under the broiler for 1–2 minutes at the end of cooking.
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This recipe stores well and makes excellent leftovers for lunch.
