Sheet Pan Harissa Chicken (Printable)

Tender chicken, roasted chickpeas, and vegetables infused with smoky harissa in a vibrant one-pan meal.

# What you'll need:

→ Protein

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables & Legumes

02 - 1 (15 oz) can chickpeas, drained and rinsed
03 - 1 large red onion, cut into wedges
04 - 1 red bell pepper, sliced
05 - 1 zucchini, sliced into ½-inch rounds

→ Marinade & Seasonings

06 - 3 tablespoons harissa paste
07 - 3 tablespoons olive oil
08 - Juice of 1 lemon (plus extra wedges for serving)
09 - 2 garlic cloves, minced
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ¾ teaspoon kosher salt
13 - ½ teaspoon black pepper

→ Garnish

14 - 2 tablespoons chopped fresh cilantro or parsley

# Directions:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk together harissa paste, olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and black pepper.
03 - Pat the chicken thighs dry and add them to the bowl with the marinade. Toss to coat thoroughly.
04 - Add chickpeas, red onion, bell pepper, and zucchini to the bowl. Toss well to evenly coat with the marinade.
05 - Arrange chicken thighs skin-side up and vegetables evenly on the prepared sheet pan.
06 - Roast for 30–35 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and golden.
07 - Broil for 2–3 minutes to achieve extra crispy skin if desired.
08 - Remove from oven, sprinkle with fresh cilantro or parsley, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so cleanup is as easy as dinner itself.
  • The harissa marinade does all the work, turning simple ingredients into something deeply flavorful.
  • It's flexible enough to handle whatever vegetables you have lingering in the crisper drawer.
02 -
  • Pat the chicken dry before marinating or the skin won't crisp, it'll just turn rubbery.
  • Don't crowd the pan or everything will steam instead of roast, and you'll lose that caramelized edge.
  • If your harissa is particularly spicy, start with 2 tablespoons and taste the marinade before committing.
03 -
  • Use a meat thermometer to check doneness instead of guessing, it's the only way to be sure.
  • Toss the chickpeas in a little extra salt and paprika before roasting if you want them especially crispy.
  • Save any leftover marinade in the fridge and use it on roasted vegetables or grilled fish later in the week.

Return