Paleo Harissa Chicken Thighs with Root Veg Recipe

Paleo harissa chicken thighs with root vegetables is a bold Middle Eastern-inspired dinner that comes together on one sheet pan. Chicken thighs coated in fiery harissa paste roast alongside carrots, parsnips, and turnip until deeply caramelized and fragrant. Each serving provides 28g of protein and 350 calories, making this a vibrantly spiced, naturally grain-free and dairy-free paleo dinner.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 700g)
• 2 tbsp harissa paste (check label: no additives, or make your own)
• 2 tbsp olive oil, divided
• 1 tbsp lemon juice
• 3 medium carrots, peeled and cut into thick sticks
• 2 parsnips, peeled and cut into thick sticks
• 1 medium turnip, peeled and cut into wedges
• 1 red onion, cut into wedges
• 4 cloves garlic, unpeeled
• 1 tsp cumin
• 0.5 tsp coriander
• 0.5 tsp sea salt
• 0.25 tsp black pepper
• Fresh flat-leaf parsley and lemon wedges for serving

Instructions

1. Preheat oven to 220°C (425°F). Line a large baking sheet with parchment paper.
2. Whisk together harissa paste, 1 tbsp olive oil, and lemon juice in a small bowl.
3. Pat chicken thighs dry. Rub the harissa marinade all over the chicken, getting under the skin as well. If time allows, marinate for 30 minutes at room temperature or up to overnight in the fridge.
4. Toss carrots, parsnips, turnip, red onion wedges, and unpeeled garlic cloves with remaining 1 tbsp olive oil, cumin, coriander, salt, and pepper.
5. Spread vegetables in a single layer on the baking sheet. Place harissa chicken thighs skin-side up on top of or alongside the vegetables.
6. Roast for 40 minutes until chicken skin is deep golden-red, crispy, and internal temperature reaches 74°C (165°F).
7. At the 25-minute mark, toss the root vegetables gently for even caramelization.
8. Remove from oven. Squeeze the roasted garlic from its skin and mash slightly over the vegetables.
9. Serve immediately with fresh parsley and lemon wedges.

Tips & Variations

• Harissa pastes vary widely in heat; taste yours before using and adjust quantity accordingly.
• For a milder version, use only 1 tbsp harissa and increase olive oil to compensate.
• Swap turnip for sweet potato or beets for different flavor and color profiles.
• Serve with a cool cucumber and mint salad to balance the heat.
• Boneless chicken thighs work too; reduce cooking time to 28-30 minutes.

Nutrition Breakdown

Calories: 348 kcal

Protein: 27.6g

Fat: 18.4g

Carbs: 20.3g

Fiber: 5.2g

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