Harissa Chicken Thighs with Roasted Carrots and Yogurt

Per serving  972 kcal · 54g protein · 48g carbs · 65g fat

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 cup plain yogurt, divided
• 2 tbsp harissa paste
• 2 tbsp olive oil, divided
• 3 garlic cloves
• 2 tsp lemon juice, divided
• 1 tsp salt, divided
• 4 carrots, cut into 2-inch pieces
• ½ tsp ground cumin
• Small handful fresh cilantro, chopped

Steps

1. In a bowl, whisk together ½ cup of the yogurt, the harissa, 1 tbsp olive oil, 2 garlic cloves (minced), 1 tsp lemon juice, and ½ tsp salt. Add the chicken thighs and turn to coat. Cover and refrigerate at least 2 hours, or overnight.
2. Heat the oven to 425°F (220°C). On a large sheet pan, toss the carrots with the remaining 1 tbsp olive oil, the cumin, and ¼ tsp salt.
3. Push the carrots to the edges of the pan and set the chicken thighs skin-side up in the center. Spoon any marinade left in the bowl over the chicken.
4. Roast 35–40 minutes, until the skin is deeply browned and the thickest part of a thigh reads 167°F (75°C), and the carrots are tender and caramelized.
5. While it roasts, make the sauce: whisk the remaining ½ cup yogurt with the last garlic clove (minced), 1 tsp lemon juice, and ¼ tsp salt. Set aside.
6. Let the pan rest 5 minutes. Scatter the cilantro over everything and serve with the garlic yogurt on the side.