Description
Sheet Pan Harissa Chicken is a vibrant, bold, and healthy one-pan dinner that combines tender chicken thighs with colorful vegetables and smoky, spicy harissa paste. Quick to prepare and roast, this recipe is perfect for busy weeknights or meal prep, delivering maximum flavor with minimal effort.
Ingredients
Scale
Chicken & Marinade
- 4–6 skin-on chicken thighs
- 3 tbsp harissa paste
- 3 garlic cloves, minced
- 2 tbsp lemon juice
- 3 tbsp olive oil (divided)
- Salt, to taste
- Black pepper, to taste
Vegetables
- 2 bell peppers, chopped
- 1 medium red onion, chopped
- 1 medium zucchini, chopped
Optional Garnishes
- Fresh parsley or cilantro, chopped
- Lemon wedges, for serving
Instructions
- Prepare the Marinade: In a medium bowl, combine harissa paste, minced garlic, lemon juice, 2 tablespoons olive oil, salt, and pepper. Stir until the mixture is smooth and aromatic, forming a flavorful marinade.
- Marinate the Chicken: Toss the chicken thighs in the harissa marinade, ensuring each piece is well coated. For optimal flavor, marinate for at least 30 minutes or refrigerate up to 4 hours.
- Prep the Vegetables: Chop bell peppers, red onion, and zucchini into bite-sized pieces. Lightly toss them with the remaining 1 tablespoon olive oil, a pinch of salt, and a small amount of harissa paste for flavor harmony with the chicken.
- Arrange Everything on the Sheet Pan: Place the marinated chicken thighs spaced apart on a large baking sheet. Scatter the prepared vegetables evenly around the chicken to allow even cooking.
- Roast in the Oven: Preheat the oven to 425°F (220°C). Roast the chicken and vegetables for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with slight caramelization.
- Garnish and Serve: Remove from oven and sprinkle with fresh parsley or cilantro. Serve immediately, optionally with lemon wedges for added brightness.
Notes
- Use skin-on chicken thighs to retain moisture and achieve crispy skin.
- Do not overcrowd the pan; allow space for even roasting and caramelization.
- For deeper flavor, marinate the chicken overnight.
- Adjust spice level by using milder harissa paste or adding honey or yogurt to balance heat.
- Reheat leftovers in the oven at 350°F (175°C) for 10-15 minutes to maintain texture.
Nutrition
- Serving Size: 1 serving (about 1-2 chicken thighs with vegetables)
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: harissa chicken, sheet pan dinner, one-pan meal, North African spices, healthy dinner, quick chicken recipe