Sheet Pan Harissa Chicken (Printable)

Tender chicken and roasted chickpeas with smoky harissa and roasted vegetables on one pan.

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

→ Garnish

14 - 2 tbsp chopped fresh cilantro or parsley

# Directions:

01 - Set the oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
02 - Whisk together harissa paste, olive oil, lemon juice, minced garlic, cumin, smoked paprika, kosher salt, and black pepper in a large mixing bowl.
03 - Pat chicken thighs dry, add to the marinade, and toss until thoroughly coated.
04 - Add chickpeas, red onion wedges, sliced bell pepper, and zucchini rounds to the bowl with the remaining marinade and toss until evenly coated.
05 - Place chicken thighs skin-side up and arrange the vegetables and chickpeas evenly around them on the prepared pan.
06 - Roast in the oven for 30 to 35 minutes until the chicken reaches an internal temperature of 165°F and vegetables are golden and tender.
07 - For extra crispy skin, broil the chicken for an additional 2 to 3 minutes.
08 - Remove from the oven, sprinkle with chopped fresh cilantro or parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything roasts together on one pan, so cleanup is just tossing parchment paper and wiping down a bowl.
  • The harissa marinade does all the work, turning simple ingredients into something that tastes like you planned it for days.
  • Chicken thighs stay juicy and the vegetables get caramelized edges that you'll fight over at the table.
02 -
  • Dry the chicken thighs before tossing them in marinade or the skin will never get crispy, just soggy and sad.
  • Don't crowd the pan. If things overlap too much, they'll steam and you'll lose those caramelized edges that make this dish sing.
  • Taste your harissa paste first. Some brands are mild, some will light you up, and you can always add more heat but you can't take it back.
03 -
  • Use a rimmed sheet pan so the juices don't spill over and smoke up your oven.
  • Let the chicken rest on the counter for fifteen minutes before roasting. It cooks more evenly when it's not ice cold.
  • If your oven runs hot, start checking the chicken at 28 minutes. Better to catch it early than dry it out.

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