One-pan Baked Harissa Chicken

The combination of winter vegetables, potatoes, leek, and fennel, together with the spicy harissa marinade makes this one-pan bake a win. The chicken is moist and veggies get crisped. Season, toss and bake. Gluten-free and kid-approved.

Time

Prep: 10 minutes

Cook: 35-40 minutes

Ingredients

• 1 lb chicken breasts, sliced thin lengthwise

• 2 tbsp Harissa marinade (now available at Trader Joe’s)

• 3 small potatoes

• 1 leek, sliced

• 1 small fennel, sliced thinly

• Salt and pepper to taste

• Fresh parseley

Directions

1. Preheat the oven to 400 F.

2. Slice potatoes in half, place in small bowl with water and microwave for 4 minutes. Drain and finishing slicing.

3. Toss the chicken in large bowl with the Harissa until evenly coated. Place in center of large baking dish, overlapping the breasts.

4. In the same bowl, toss the potatoes, leek and fennel with a generous coating of olive oil, salt and pepper.

5. Bake for 35-40 minutes. Drizzle potatoes with more olive oil if needed.

6. Top with parsley.