A vibrant, easy-to-make dinner featuring tender chicken and roasted vegetables coated in a spicy, aromatic harissa paste, all cooked on a single sheet pan.
Sheet-Pan Harissa Chicken & Veggies
A vibrant, easy-to-make dinner featuring tender chicken and roasted vegetables coated in a spicy, aromatic harissa paste, all cooked on a single sheet pan.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1 lb baby potatoes halved
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion cut into wedges
- 1 medium zucchini sliced
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 1 lemon half juiced half sliced for garnish
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley chopped for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine chicken thighs, halved baby potatoes, sliced bell peppers, red onion wedges, and sliced zucchini.
- Add harissa paste, olive oil, lemon juice, salt, and black pepper to the bowl. Toss everything until the chicken and vegetables are evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet. Place lemon slices among the ingredients.
- Roast for 25-30 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender and slightly caramelized.
- Remove from oven, garnish with fresh chopped parsley, and serve immediately.
Notes
For extra juiciness, use boneless, skinless chicken thighs. Adjust the amount of harissa paste to suit your spice preference. This dish pairs wonderfully with a side of fluffy couscous or rice, or a simple green salad.
