Sheet Pan Harissa Chicken and Lemon Aioli

Ingredients:

5-6 Bone-in, Skin-on Chicken Thighs

2 carrots, peeled and cut into 8 sticks

1/2 head cauliflower, cut into florets

1 lb. brussels sprouts, woody ends removed and halved

1/2 red onion, diced large

3 tbsp. Myer Lemon Extra Virgin Olive Oil

1 tsp. Garlic Curry powder

1/4 tsp. ground cumin

salt and pepper, to taste

3 tbsp. New York Shuk Harissa with Preserved Lemon Paste

1/2 cup fresh dill leaves, for serving

1/2 cup fresh cilantro leaves, for serving

Lemon Garlic Aioli

Ingredients:

4 tbsp. mayo

3 cloves garlic, minced

zest of 1/2 a lemon

juice of 1 lemon

Directions:

Preheat oven to 425 degrees.

Place chicken, carrots, cauliflower, brussels sprouts, and onion on a large sheet pan. Drizzle with olive oil and, using your hands, toss to coat evenly.

Season with the curry powder, cumin, and plenty of salt and pepper. Toss once more to coat evenly and spread contents across the sheet pan evenly.

Brush harissa paste on the tops (skin side) of the chicken thighs to coat the top.

Place in oven and bake for 45 minutes, checking in at 30 minutes and gently tossing the veggies at that time.

While the chicken is baking, combine all of the aioli ingredients in a food processor or just whisk until combined evenly.

Remove sheet pan when cook time is complete. Garnish with fresh cilantro and dill, and drizzle with the aioli.