I have had a near death experience. My Pinterest account nearly vanished!
You think I'm being dramatic, but we were talking about 15,000 (yes, 15,000 – you could say I'm crazy, or just dedicated) tastefully selected food, wedding and home decor pins that were a labor of love. Naturally I was devastated for the three days that the life of my Pinterest account was in limbo.
Ok, so I got a new phone. The Google Pixel, my new baby. Yes, this is a happy moment indeed! I'm obsessed with the new camera (I mean, check out these sexy tacos I made the other night). But with getting a new phone comes resetting all your apps and accounts. Long story short, I had multiple Pinterest accounts and was using a random account for my beloved Pinterest account which made it nearly inaccessible.
But luckily the Pinterest support team worked their magic and figured out this mess for me (thank goodness!) So you can still follow and/or view all 15,000 of my pins from the account right here. You're welcome!
So as an ode to my Pinterest account, I thought it only fitting to post a recipe that is super Pinteresty. If you're a Pinterest lover like me, you'll notice these sheet pan dinners popping up like crazy. Honestly I'm half amused and half annoyed by them. Yes, I think it's great to see so many different creative variations of such a simple yet effective cooking method. But Pinterest and the rest of the world are a little late to the game! I've been "sheet panning" dinners for years. If it's easy, efficient and delicious, I'm already there!
But I'll still give Pinterest the credit for letting this concept have its time to shine. Because sheet pan cooking is one of my favorite methods for achieving beautiful roasted color and flavor on veggies and meats alike. Plus it's virtually mess-free and a quick solution for a hassle free weeknight meal.
I recently purchased harissa paste (from Trader Joe's of all places) which I had been dying to get my hands on. Harissa is a North African spice mixture and, in paste form, its essentially a spicy yet fragrant chili paste with warm, aromatic notes of cumin, garlic and caraway. I couldn't wait to cook with it! So my sheet pan meal stars harissa with complimentary ingredients like zesty, bright lemon and more garlic. I paired the harissa lemon marinated chicken with hearty Yukon gold potatoes and cauliflower roasted in cumin and topped with fresh parsley. It's a full, fragrant and satisfying one-pan meal that I just know you're going to be a fan of.
Sheet Pan Lemon Harissa Chicken
- 2 pounds boneless skinless chicken thighs
- Juice of two lemons
- 4 garlic cloves, minced
- 1 heaping tablespoon Harissa paste
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 2 pounds Yukon gold potatoes, quartered
- 1 head of cauliflower, chopped into florets
- 1 teaspoon cumin
- 1/4 fresh parsley, chopped
Combine lemon juice, garlic cloves, harissa, 1/4 cup olive oil and 1 teaspoon salt in a large Ziploc bag. Add chicken thighs and seal bag, removing air. Toss together ingredients well with your hands. Refrigerate for at least 30 minutes and up to overnight. What I actually ended up doing was making this straight for my freezer then pulled out the marinated chicken when I was ready to make the rest!
Preheat oven to 425 degrees. Line a large baking sheet with foil. Toss quartered potatoes and cauliflower florets to coat on baking sheet with remaining olive oil, salt and cumin. Create 4-6 divets (how ever many chicken thigh pieces you have) in the potato/cauliflower mixture and lay marinated chicken thighs in divets. Bake for 15 minutes. Remove pan to toss potatoes and cauliflower. Return pan to oven and bake for another 15 minutes.
Top with fresh parsley and serve. Enjoy!