This one-pan dinner gets a hit of flavorful heat from harissa, the popular North African chile-and-garlic paste. We use harissa paste from a tube for this recipe. It's got a concentrated chile flavor that makes an excellent spice rub for chicken and adds a subtle punch of heat to a refreshing herbed yogurt sauce. Source:, March 2020

Casey Barber


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Toss cauliflower and peppers with 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Spread in a single layer on a large rimmed baking sheet; roast for 15 minutes.

  • Meanwhile, combine 2 teaspoons harissa paste, brown sugar, garlic and the remaining 1 tablespoon oil and 1/2 teaspoon salt in a small bowl. Rub chicken all over with the harissa mixture. Stir the vegetables, then add the chicken to the pan. Roast until a thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 20 minutes.

  • Combine yogurt, the remaining 1/2 teaspoon harissa paste, lemon zest and juice, mint, parsley and pepper in a small bowl. Drizzle the sauce over the chicken and vegetables or serve on the side for dipping.

Nutrition Facts

313 calories; 13.9 g total fat; 2.3 g saturated fat; 84 mg cholesterol; 461 mg sodium. 1013 mg potassium; 15.6 g carbohydrates; 4.7 g fiber; 9 g sugar; 31.8 g protein; 3619 IU vitamin a iu; 204 mg vitamin c; 131 mcg folate; 74 mg calcium; 2 mg iron; 67 mg magnesium; 1 g added sugar;