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- 4 bone-in chicken thighs, skin on - 2 tablespoons harissa paste - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - 1 lemon, zested and juiced - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, cut into wedges - 2 cups baby potatoes, halved - Salt and pepper to taste - Fresh cilantro or parsley for garnish You can switch the chicken for chicken breasts or tofu. For veggies, try zucchini or carrots. These swaps keep the dish tasty and fun. Fresh vegetables taste better than frozen ones. Look for crisp peppers and firm potatoes. When choosing harissa paste, pick a brand with bold flavors. Good quality makes a big difference in your dish. {{ingredient_image_1}} - Preheat the oven to 425°F (220°C). - In a bowl, mix 2 tablespoons harissa paste with 2 tablespoons olive oil. - Add 1 teaspoon smoked paprika, 1 teaspoon garlic powder, and 1 teaspoon ground cumin. - Zest and juice 1 lemon, then add it to the bowl. - Stir until the marinade is smooth and well mixed. - Pat the chicken thighs dry with paper towels. - Place the chicken in a large bowl. - Pour half of the marinade over the chicken. - Season with salt and pepper, then toss to coat. - Let the chicken marinate for at least 15 minutes. - On a large sheet pan, spread 2 cups halved baby potatoes, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 cut red onion. - Drizzle the remaining marinade over the vegetables. - Toss the veggies to coat them evenly. - Push the vegetables to one side. - Place the marinated chicken thighs on the other side, skin side up. - Bake for 30-35 minutes. - Check that the chicken reaches 165°F (75°C) and the skin is crispy. - The vegetables should be tender and slightly charred. - Use a meat thermometer to check the chicken's internal temperature. - Look for the thickest part of the thigh. - The chicken should be juicy and not pink inside. - For the veggies, they should be soft with a nice char. - If they are still hard, let them bake a bit longer. To get great flavor, marinate your chicken well. Use a bowl to mix harissa paste, olive oil, smoked paprika, garlic powder, cumin, lemon zest, and lemon juice. Rub this mix on the chicken thighs. A good rule is to marinate for at least 15 minutes. For even more taste, let it sit for a few hours or overnight in the fridge. To achieve crispy chicken skin, make sure the skin is dry before cooking. Pat it with paper towels. Also, place the chicken skin side up on the pan. This helps it crisp up nicely. When it comes to veggies, avoid overcooking them. Check at the 25-minute mark. You want them tender but not mushy. Serve this dish with a fresh salad or some warm pita bread. Dips like tzatziki or hummus pair well too. For a pretty presentation, sprinkle fresh cilantro or parsley on top. Arrange the chicken and veggies nicely on the plate. This makes the meal look as good as it tastes! Pro Tips Marinating Time: For even more flavor, marinate the chicken for at least 1 hour, or overnight if possible. Crispier Skin: To achieve extra crispy skin, broil the chicken for the last 2-3 minutes of cooking. <strong.Vegetable Variations: Feel free to add or substitute with your favorite vegetables like zucchini, carrots, or asparagus. Leftover Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven to maintain crispiness. {{image_2}} To change the spice level, you can adjust the harissa paste. Use less for a milder taste. If you love heat, try adding chili flakes or fresh jalapeños. You can also mix in a bit of cayenne pepper for an extra kick. Leftovers can turn into new meals. Shred the chicken and mix it with rice or pasta. You can also toss the veggies into a salad for a fresh touch. For freezing, pack the chicken and veggies in airtight containers. They can last up to three months in the freezer. If you're looking for low-carb options, swap the potatoes for cauliflower. This change keeps the meal light and tasty. For a gluten-free version, ensure the harissa paste is labeled gluten-free. Enjoy this dish while meeting your dietary needs! To store leftovers, let the meal cool down first. Place the chicken and veggies in an airtight container. This keeps them fresh. You can store them in the fridge for up to four days. You can reheat chicken and vegetables in the oven or microwave. For the oven, set it to 350°F (175°C). Heat for about 15 minutes. This helps keep the chicken crispy. In the microwave, heat in short bursts, checking often. This keeps the food moist and tasty. You can freeze the dish before or after cooking. If freezing before, marinate the chicken and veggies, then place in a freezer bag. It can last up to three months. If you freeze after cooking, let it cool first. Place in an airtight container. For thawing, move it to the fridge overnight. This keeps the flavors intact. Can I use boneless chicken? Yes, you can use boneless chicken thighs or breasts. Just adjust the cooking time. Boneless chicken cooks faster, so check for doneness around 25 minutes. What can I substitute for harissa paste? If you don’t have harissa paste, try sriracha or red curry paste. You can also mix chili powder with olive oil, garlic, and a bit of lemon juice for a similar flavor. How to ensure the chicken stays juicy? To keep your chicken juicy, do not overcook it. Use a meat thermometer to check that it reaches 165°F. Marinating the chicken also helps keep it moist and flavorful. Can I make this recipe ahead of time? Yes, you can prepare the chicken and veggies a day ahead. Just marinate the chicken, and store it in the fridge. Toss the veggies with the marinade and cover them. How do I know if the chicken is cooked? Use a meat thermometer to check the chicken's internal temperature. It should reach 165°F. The juices should run clear, and the meat should not be pink. Can I use other vegetables? Absolutely! You can use zucchini, carrots, or broccoli. Just make sure to cut them to a similar size for even cooking. Is this recipe suitable for meal prep? Yes, this dish is great for meal prep. You can store it in individual containers for easy lunches or dinners throughout the week. What to serve with Harissa Chicken Sheet Pan Dinner? Serve this dish with couscous, rice, or a fresh salad. You can also add flatbreads or yogurt for extra flavor. This Harissa Chicken Sheet Pan Dinner is a winning dish. We covered key ingredients, preparation steps, and tips for storing leftovers. Quality matters, so always pick fresh ingredients. Adjust spice levels to suit your taste. You can easily modify this recipe for meal prep or dietary needs. Remember, marinating adds great flavor, and reheating should be done gently to keep everything tasty. Enjoy making this simple, flavorful meal with your favorite sides!

Harissa Chicken Sheet Pan Dinner

A flavorful and easy sheet pan dinner featuring marinated chicken thighs and roasted vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 4 thighs bone-in chicken thighs, skin on
  • 2 tablespoons harissa paste
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 lemon zested and juiced
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 red onion cut into wedges
  • 2 cups baby potatoes, halved
  • to taste Salt and pepper
  • for garnish Fresh cilantro or parsley

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a small bowl, mix together the harissa paste, olive oil, smoked paprika, garlic powder, ground cumin, lemon zest, and lemon juice to form a marinade.
  • Pat the chicken thighs dry with paper towels and place them in a large mixing bowl. Pour half of the marinade over the chicken, season with salt and pepper, and toss to coat evenly. Set aside to marinate for at least 15 minutes.
  • On a large sheet pan, spread the halved baby potatoes, sliced bell peppers, and onion wedges evenly. Drizzle with the remaining marinade and toss to coat the vegetables.
  • Push the vegetables to one side of the pan to create space for the chicken. Place the marinated chicken thighs skin side up on the other side of the pan.
  • Bake in the preheated oven for about 30-35 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the skin is crispy. The vegetables should be tender and slightly charred.
  • Once cooked, remove the pan from the oven and let it rest for a few minutes.
  • Garnish the dish with fresh cilantro or parsley before serving.

Notes

Let the chicken marinate for more flavor if time allows.
Keyword chicken, dinner, harissa, sheet pan