3 Tbsps harissa paste, divided
3 Tbsps olive oil, divided
garlic clove, minced
2 medium red onions, cut into half-inch slices
1/2 lb rainbow baby carrots, cut into bite-sized pieces
1 Tbsp honey
1 tsp salt, kosher, coarse
1/2 tsp ground black pepper
1/2 tsp ground cumin
10  bone-in chicken thighs, skinned (about 3 lbs.)
1 pkg Ronzoni® Turmeric Spaghetti
1 cup fat free plain Greek-style yogurt
1 Tbsp fresh lemon juice
1 Tbsp dill, chopped
1 Tbsp fresh mint leaves, chopped

Cooking Directions:

Preheat oven to 425° F. Whisk 1 Tbsp. each harissa paste, olive oil and garlic in large bowl. Add onions and carrots; toss to combine.

Spread vegetable mixture in single layer on one half of a 12x17 rimmed baking sheet. Whisk remaining harissa, olive oil, honey, salt, pepper and cumin in same bowl.

Add chicken thighs; toss with tongs until well coated. Arrange chicken on open half of baking sheet. Bake 30-35 minutes or until chicken is deep golden brown and cooked through (165° F). Meanwhile, cook pasta in salted water as directed on package; drain and return to pot.

Toss pasta with roasted onions and carrots.

Combine yogurt, lemon juice and herbs. Top each serving of pasta with chicken thighs, herbed yogurt and additional harissa.

Tip: Harissa is a Tunisian red chile pepper paste seasoned with rose petals, coriander and caraway seeds. It comes in both mild and spicy versions and is often sold in a tube or jar in the condiment aisle of the grocery store.