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Harissa-Roasted Chicken Legs with Chickpeas and Carrots

Toss chicken leg quarters in this delicious marinade before you leave for work and come home to deeply flavorful, tender meat that you can transform into a full meal with just a few more minutes of prep. The yogurt tenderizes the chicken while the spices and harissa infuse it with lush, peppery flavors. Be sure to use jarred rather than tubed harissa, and taste the harissa to check the heat level before you add it to the marinade so you can adjust the spiciness to your preference.

Prep Time — 20 min
Cook Time — 38 min
Servings — 3
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Ingredients

⅓ cup plain yogurt

¼ cup harissa

1 teaspoon ground coriander

½ teaspoon ground cumin

1 teaspoon salt

½ teaspoon black pepper

3 chicken leg quarters

1 pound baby carrots

1 15-ounce can of chickpeas

¼ cup thinly sliced shallot

1 tablespoon extra-virgin olive oil

1 teaspoon salt

½ teaspoon ground coriander

½ teaspoon ground cumin

⅓ cup chopped cilantro

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Marinate the chicken

In a large bowl, whisk the yogurt, harissa, coriander, cumin, salt and pepper together until combined. Add the chicken legs and toss until completely coated. Cover and refrigerate 4-8 hours.

⅓ cup plain yogurt

1 teaspoon ground coriander

¼ cup harissa

½ teaspoon ground cumin

1 teaspoon salt

½ teaspoon black pepper

measuring cups

measuring spoons

whisk

large bowl

plastic wrap

3 chicken leg quarters

tongs

Spread the vegetables on the June Pan

Add the carrots, chickpeas and sliced shallot to the June Pan.

1 pound baby carrots

1 15-ounce can of chickpeas

¼ cup thinly sliced shallot

June Pan

Season the vegetables

Drizzle the oil and sprinkle the salt, cumin and coriander over the vegetables. Stir to combine.

1 teaspoon salt

1 tablespoon extra-virgin olive oil

½ teaspoon ground cumin

½ teaspoon ground coriander

spatula

Add the chicken

Make 3 wells in the vegetables and place the chicken legs within them. Discard any excess marinade.

Insert the June Food Thermometer

Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken leg, entering through the top of the thigh and avoiding the bone.

June Food Thermometer

Roast the chicken and vegetables

Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the chicken is cooked through and the vegetables are tender, about 38 minutes. June will notify you when the food is ready.

June Oven

Serve

Remove the chicken and vegetables from the June Oven and transfer to plates or a platter. Allow to rest 5 minutes before garnishing with cilantro and serving.

⅓ cup chopped cilantro

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