Ingredients
The following ingredients have 4 Servings
- 1 tablespoon harissa spice blend (or favorite spice blend*)
- 2 pounds skin-on, bone-in chicken breast halves
- 3 tablespoons extra virgin olive oil, divided
- 1 head broccoli, cut into florets
- 2 large yukon gold potatoes, washed, and cut into 2-inch cubes
- 1 teaspoon kosher salt
- 1 lemon, quartered
Instruction
- Preheat the oven to 425F.
- Sprinkle the spice blend all over the chicken breasts, drizzle with 1 tablespoon olive oil, and use your hands to rub into the chicken. Place the chicken on 1 large baking sheet (or 2 standard sized baking sheets).
- Toss the potatoes and broccoli with 2 tablespoons olive oil and 1 teaspoon salt and add them to the baking sheet as well as the lemon wedges around the chicken breasts.
- Roast until the chicken is cooked through and the veggies are tender, about 40-45 minutes.
- Serve each plate with a wedge of lemon for drizzling.
- Note: Use your favorite spice blend such as Herbs de Provence, Moroccan Italian Herbs, Cajon Seasonings, etc in place of the Harissa Spice Blend.
