Sheet Pan Harissa Chicken + Veggies with Lemon Aioli | GF/DF/SF | Umami

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. olive oil
• 1 tsp. curry powder
• 1/4 tsp. ground cumin
• salt and pepper, to taste
• 2+ tbsp. Mina Harissa
• 1/2 cup fresh dill leaves, for serving
• 1/2 cup fresh cilantro leaves, for serving
• 4 tbsp. mayo
• 3 cloves garlic, minced
• zest of 1/2 a lemon
• juice of 1 lemon