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Sheet Pan Harissa Chicken

Sheet Pan Harissa Chicken
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Enjoy a flavorful and easy dinner with this Sheet Pan Harissa Chicken recipe that combines bold North African spices with juicy roasted chicken thighs and vibrant vegetables. This one-pan meal offers a perfect blend of spicy, smoky, and tangy flavors with minimal prep and quick cooking, making it ideal for busy weeknights.

Ingredients

Scale

Chicken and Marinade

  • 4–6 bone-in, skin-on chicken thighs
  • 2 tablespoons harissa paste
  • 2 tablespoons olive oil (plus extra for vegetables)
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Vegetables

  • 1 bell pepper, chopped
  • 1 red onion, chopped
  • 1 zucchini, chopped

Optional Garnishes

  • Fresh parsley or cilantro, chopped
  • Yogurt, for serving (optional)
  • Lemon wedges, for serving (optional)

Instructions

  1. Prepare the Harissa Marinade: In a bowl, combine harissa paste, olive oil, minced garlic, lemon juice, salt, and pepper. Whisk until well blended. This marinade will coat your chicken and veggies, infusing them with smoky heat.
  2. Marinate the Chicken: Add the chicken thighs to the marinade and toss until evenly coated. For best flavor, let it marinate for at least 15 minutes or up to overnight in the fridge.
  3. Prepare the Vegetables: Chop your selected vegetables into even pieces for uniform cooking. Toss them with a little olive oil, salt, and pepper, and set aside.
  4. Assemble on the Sheet Pan: Arrange the marinated chicken thighs in the center of a sheet pan and distribute the vegetables around the edges. Drizzle any leftover marinade over everything for extra flavor.
  5. Roast Until Perfectly Cooked: Place the sheet pan in a preheated oven at 425°F (220°C) and roast for 25-30 minutes, or until the chicken is cooked through, skin is crispy, and vegetables are tender and slightly caramelized.
  6. Finish and Serve: Remove from the oven, let the chicken rest for a few minutes, then sprinkle with chopped fresh herbs if desired. Serve immediately with optional yogurt or lemon wedges for a cooling contrast.

Notes

  • Pat chicken dry before marinating to ensure crispy skin.
  • Cut vegetables uniformly to ensure even cooking.
  • Use bone-in chicken thighs for juicier and more flavorful results.
  • Do not overcrowd the pan; give ingredients space to roast and brown rather than steam.
  • Allow chicken to rest after roasting to lock in juices.

Nutrition

Keywords: Sheet Pan Harissa Chicken, Harissa Chicken, One-Pan Chicken Dinner, North African Spices, Easy Weeknight Dinner, Roasted Vegetables

Find it online: https://marycorner.com/sheet-pan-harissa-chicken/