Chicken Thighs with Harissa Vegetables

INGREDIENTS

medium yellow onion (about 10 oz.)

1/4 cup

harissa paste or sauce (such as Mina)

2 tbsp

olive oil, divided

1 1/2 lb

baby yellow potatoes (about 1 1/2-in. diameter)

1 lb

large carrots, peeled and cut diagonally into 2-in.-long pieces (about 4 large carrots)

1 tsp

garlic powder

1 tsp

smoked paprika

1 tsp

black pepper

1 tsp

kosher salt, divided

bone-in chicken thighs, skinned

Lemon wedges (optional)

Finely chopped fresh flat-leaf parsley (optional)