Honey Harissa Chicken Sheet Pan

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  Harissa Paste, Prepared(180g)
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2½ teaspoons kosher salt
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  Garlic powder(5g)
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  Onion powder(5g)
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  Potato, White, Boiled, No Skin(454g)
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  Honey(30g)
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  Chicken Thigh, Bone-In, Skin-On(1361g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Broccoli
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  Tahini (sesame paste)(80g)
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  Soy Sauce, Low Sodium(15g)
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  Garlic
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  Sesame seeds(15g)
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  Parsley, Fresh(60g)
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  Couscous, Dry

Instructions

1. 1Cook the couscous according to package directions. Fluff with a fork and set aside.
2. 2In a large bowl, combine the harissa paste, olive oil, garlic powder, and onion powder. Divide the mixture: toss the potatoes in half the mixture and spread cut-side down on a large skillet or wide shallow pan. Cook over medium-high heat for 8–10 minutes until the cut sides begin to caramelize and turn golden brown.
3. 3To the remaining harissa mixture in the bowl, stir in the honey. Add the chicken thighs and toss until fully coated. Arrange skin-side up over and around the potatoes in the skillet. Cook over medium-high heat for 18–22 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F in the thickest part of the thigh.
4. 4Add the broccoli florets to the skillet, nestling them among the potatoes and chicken. Cook for 5–7 minutes over medium-high heat until the broccoli is tender-crisp and bright green.
5. 5While the vegetables and chicken cook, whisk together the tahini, fresh garlic (minced), soy sauce, and ¼ cup water in a small bowl until smooth and pourable.
6. 6Divide the couscous, chicken, potatoes, and broccoli evenly into 6 airtight containers while hot. Drizzle the tahini sauce over each portion.
7. 7Top each container with a pinch of sesame seeds and fresh parsley.
8. 8Seal containers and refrigerate for up to 4 days. Reheat gently over medium heat or in a 325°F oven until warmed through, about 8–10 minutes.