Harissa Chicken and Veggies

0 Preheat the oven to 375 F
1 Slice the onions into thick wedges, and roughly chop the carrots and potatoes into 1u0022 pieces. Add them to a large oven-safe skillet or baking dish. I used a 3.5 qt braiser pan that was 12u0022 wide for reference. 
2 Season the veggies with the salt, pepper, garlic, paprika and cumin and toss with 2 tbsp of olive oil.
3 Place the chicken pieces on top of the veggies.
4 In a small bowl, prepare your marinade by combining all of the sauce ingredients together and whisking until well incorporated. 
5 Pour the marinade over the chicken and veggies and rub it into the chicken with your hands to coat each piece. Drizzle the top lightly with olive oil.
6 Cover the pan with a lid or foil and bake for 1 hour- the potatoes should be fork tender at this point. Remove the cover and raise the heat to 400 F. Continue baking for another 20-25 minutes.
7 Once ready, garnish with extra chopped parsley. Transfer to a serving plate and pour any remaining juices over the top when serving.