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Harissa Sheet Pan Chicken & Veggies

Harissa Sheet Pan Chicken & Veggies

This harissa sheet pan chicken recipe features juicy chicken thighs, roasted veggies, and a zesty dressing, perfect for a simple weeknight meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Marinate Time 30 minutes
Total Time 1 hour 30 minutes
Course main dish
Cuisine Mediterranean
Servings 1 serving
Calories 679 kcal

Equipment

  • mixing bowl
  • baking sheet
  • Whisk

Ingredients
  

Chicken/Marinade

  • 6 pieces bone-in skin-on chicken thighs
  • 4 tablespoons harissa paste
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 3 tablespoons lemon juice from 1 large lemon

Veggies

  • 1 15-ounce can chickpeas
  • 4 large carrots
  • 1 small red onion
  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 teaspoon garlic powder
  • 1 tablespoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper

Instructions
 

Preparation

  • Add the chicken thighs to a large mixing bowl.
  • In a small dish, combine all ingredients for the chicken marinade. Pour the marinade on top of the chicken, and use yours hands to coat each piece of chicken in the sauce. Set aside to marinate in the fridge for at least 30 minutes or up to 24 hours.
  • Preheat the oven to 425 degrees Fahrenheit.
  • Add the chicken to a grease baking sheet and bake for 10 minutes.
  • Meanwhile, add the chickpeas, diced onion and carrots to a mixing bowl. Whisk together the olive oil, dijon, garlic, paprika, salt and pepper in a small dish. Toss the chickpeas and veggies with the sauce until well combined.
  • After the chicken has cooked for 10 minutes, remove from the oven and add in the veggies.
  • Place back in the oven and cook for an additional 30 minutes or until the chicken reaches 165 degrees Fahrenheit.
  • Remove from the oven and let cool for a few minutes, then drizzle with lemon tahini dressing and fresh herbs. Enjoy!

Notes

You can use boneless and skinless chicken thighs, but bake time will be shorter and won't have crispy skin.

Nutrition

Serving: 1servingCalories: 679kcalCarbohydrates: 12gProtein: 37gFat: 54gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 28gTrans Fat: 0.2gCholesterol: 212mgSodium: 1272mgPotassium: 738mgFiber: 3gSugar: 4gVitamin A: 10616IUVitamin C: 10mgCalcium: 55mgIron: 2mg
Keyword chicken recipes, easy dinners, Gluten-Free, Harissa Sheet Pan Chicken, sheet pan meals
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