1 jar (24 ounces) FarmToFork™ Marinara Sauce, divided
½ teaspoon ground cumin
¾ teaspoon each kosher salt and ground black pepper, divided
6 bone-in skin-on chicken thighs (about 2 pounds)
1 pound rainbow carrots, trimmed, peeled
1 lemon, juiced
¼ cup finely chopped fresh herbs (dill, mint and/or cilantro), divided
1-1/2 cups plain Greek yogurt
Preheat oven to 425 degrees F.
Whisk 2 tablespoons each harissa and oil in large bowl. Add onions and cauliflower; toss to combine. Spread vegetable mixture in single layer on 17x12-inch foil-lined rimmed baking sheet.
Whisk remaining harissa, 2 tablespoons oil, 1 cup FarmToFork™ Marinara Sauce, cumin, and ½ teaspoon each salt and pepper in same bowl. Add chicken; toss with tongs until well coated. Arrange chicken atop vegetables on baking sheet. Bake 50-55 minutes or until chicken is deep golden brown and cooked through (165 degrees F).
Meanwhile, use vegetable peeler to create long ribbons of carrots. Toss carrots in bowl with 1 tablespoon lemon juice, 2 tablespoons chopped herbs, remaining oil, salt and pepper. Mix yogurt, remaining lemon juice and remaining 2 tablespoons herbs in separate bowl.
Serve each chicken thigh with roasted vegetables, a dollop of herbed yogurt, carrot mixture and ¼ cup warmed marinara.