A flavorful recipe for Roasted Harissa Chicken paired with rustic veggies, perfect for a hearty meal.

Scale

Mix marinade ingredients in a ziplock bag and marinate chicken for at least 2 hours (up to overnight).
Soak eggplant in cold, salty water for at least 30 minutes before cooking.
Mix 1 tablespoon salt, paprika, cayenne, white pepper, and MSG into a seasoning blend.
In a pot, add potatoes to very salty boiling water and boil for 5 minutes to ensure they are done when chicken is. Drain and rinse.
Preheat oven to 400F.
Remove chicken from marinade and save the marinade.
Sear chicken in a cast iron pan on the stove top (medium-high heat) until skin is lightly browned (about 2 minutes per side). Temporarily remove to a plate.
Add 1-2 tbsp olive oil to the cast iron pan and add potatoes. Let them brown for 1-2 minutes.
Add all other veggies.
Season with seasoning blend to taste.
Sprinkle with the za’atar.
Drizzle everything in the reserved marinade and mix well.
Nestle chicken into veggies.
Place cast iron pan in the oven.
Check around 20-25 minutes, and then continue checking until potatoes are done and chicken has reached an internal temp of at least 165F.

Keywords: Roasted Harissa Chicken, Rustic Veggies, Mediterranean Recipe