Nickel Allergy Friendly Whole30 Sheet Pan Harissa Chicken

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Nickel Allergy Friendly Whole30 Sheet Pan Harissa Chicken

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the harissa

3 dried guajillo chiles, stems and seeds removed
Badia Chili Guajillo Bag - 3 Oz That's Tasty Chiles, Guajillo, Medium Heat Badia Guajillo Chili Pods El Guapo Whole Guajillo Chili Pods (Chile Guajillo Entero), 2 oz Bag Kroger Mercado Dried Guajillo Chile Peppers
See all
2 dried ancho chiles, stems and seeds removed
1 tsp caraway seeds
1 tsp cumin seeds
1 tsp coriander seeds
3 tbsp olive oil
2 tbsp tomato paste
2 tbsp red wine vinegar
1 tsp smoked paprika
¾ tsp kosher salt

For the chicken and vegetables

4 bone-in, skin-on chicken thighs
4 bone-in, skin-on chicken drumsticks
2 medium red bell peppers, cut into 1-inch strips
2 medium zucchini, cut into 1-inch half-moons
1 medium red onion, cut into 1-inch wedges
2 tbsp olive oil
¾ tsp kosher salt

For serving

¼ cup fresh cilantro leaves (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Place the dried guajillo and ancho chiles in a small bowl and cover with boiling water. Let soak for 10 minutes, until softened and pliable, then drain and pat dry.
2
While the chiles soak, toast the caraway, cumin, and coriander seeds in a dry small skillet over medium heat for 1–2 minutes, stirring frequently, until fragrant and just beginning to darken. Transfer immediately to a small food processor or blender.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!