Simple Roast Chicken and Vegetables

Harissa is a spice blend from Tunisia. Normally sold as a paste, the blend contains a mixture of chili peppers, garlic, lemon, salt, cumin, and coriander. I use a powdered type but Wegmans and larger grocery stores sell the paste-or make your own.

I love trying different spice blends, especially in simple recipes where the spices take central stage. I also love this meal. I make it several times a week now because I can throw it in the oven and have dinner done in half an hour.

Use whatever vegetables you have in the house, or the ones that you prefer roasted. I love this with small potatoes, and I’ve thrown in whole chili peppers before.

Serve this dribbled with plain yogurt. This is simple, and comforting, and I love the way that it makes the apartment smell.

Simple Roast Chicken and Vegetables

Raw, plain, skinless, boneless chicken tenders-figure 2 to 3 per person per serving

Assorted vegetables-carrots and peppers for this meal

Harissa powder (or Greek seasoning, or chili, or your favorite intensely flavored spice mix) starting at about 1/2 tablespoon per pan

Favored cooking oil

Preheat oven to 350

Line a cake pan with parchment paper or foil.

Place chicken into pan making sure the chicken is in a single layer. Layer vegetables around the chicken.

Spritz or brush everything with oil. It doesn’t have to be a lot, but make sure that most everything in the pan gets at least some oil.

Sprinkle the entire pan heavily with harissa mix.

Bake for 25-30 minutes. Serve with plain yogurt.

Please, stop by this week’s Inspired Weekends!

Linked to-

the tasty fork

adorned from above

ginger snap crafts

mom’s test kitchen

family home and life

lamberts lately



  1. There is nothing better than a great roast chicken with wonderful roasted vegetables. Your Chicken and Vegetables is making me so hungry, it looks fantastic! Thank you so much for coming to the party today and sharing with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

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