Savory Harissa-Roasted Chicken & Vegetables

Ingredients

• ⅓ cup harissa paste, divided
• ⅓ cup olive oil, divided
• 1 large red onion, cut into ½-inch-thick slivers
• 1 small head cauliflower, cut into small florets
• 1 jar (24 ounces) Bertolli^® Traditional Marinara with Italian Herbs & Fresh Garlic 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 mixed fresh herbs (dill, mint and/or cilantro), divided
• 1-½ cups plain Greek yogurt