One pan is all you need for this sheet-pan harissa chicken recipe. With chicken thighs, fresh veggies and herbs and a tangy harissa sauce this sheet pan meal will make the ultimate easy weeknight meal!
I’m currently writing this while the baby naps, and if you have a baby you know that nothing about a nap is guaranteed. If babies were robots she’d wake up at her predictable time, but turns out they aren’t which means wake-up is either imminent or in an hour…we shall see! This also means that I’m on borrowed time writing this post but I just had to share this harissa chicken recipe with you!
These harissa chicken thighs are also a great meal option when your baby is napping because it requires little prep and everything can be made on one sheet-pan. I like to pair it with rice I make in the instant pot so dinner is hands-off and can be made during nap time.
Speaking of which, the baby just woke up 30 minutes early. Thankfully this harissa chicken is prepped, cooked and ready to go for dinner tonight!
What You Need for Harissa Chicken
- Chicken thighs – I like boneless, skinless for this harissa chicken thighs recipe but you can also replace with chicken breasts if you prefer
- Harissa sauce – I love this one from Mina Harissa. I prefer the mild one but you can also use a spicier harissa.
- Spices – paprika, cumin and salt for added flavor
- Fresh lemon juice
- Vegetables – red onion, zucchini, bell pepper and cherry tomatoes. Feel free to replace with whatever veggies you prefer.
- Olive oil – for roasting veggies
- Optional – feta cheese and cilantro or parsley for serving
What is Harissa?
Harissa is a hot chili paste or sauce that is native to Tunisia in North Africa. It is typically used as either a dip or marinade and is comprised of simple ingredients like red peppers, hot peppers, garlic, coriander, cumin and caraway seeds as well as olive oil to bind it all together. You can make your own harissa but I prefer to buy store-bought. It generally comes in either mild or hot.
How to make Harissa Chicken
STEP 1: In a large bowl combine harissa sauce, paprika, cumin, salt and lemon juice and stir to combine. Add in your chicken thighs and coat well. Cover bowl and let chicken marinate in fridge for at least 2 hours or overnight, if preferred.
STEP 2: Preheat oven to 400 degrees F. Spread your red onion, zucchini and bell pepper on a baking sheet and drizzle with olive oil. Roast for 10 minutes.
STEP 3: Remove veggies from oven and empty chicken and any remaining harissa marinade onto sheet-pan. Stir to coat veggies in harissa marinade. Top with cherry tomatoes.
STEP 4: Roast for 30 minutes or until chicken is cooked all the way through. Top with feta cheese and cilantro.
What Do You Serve with Harissa Chicken?
Your options are endless to pair with these harissa chicken thighs. You could eat as is or pair with any of the following:
Rice or Cauliflower Rice – either works great! Cauliflower rice for a low-carb option.
Couscous – traditional or pearled. This will keep you in the mediterranean family if you prefer.
Israeli Quinoa Salad – I love this recipe and it gives you an added dose of veggies!
Roasted Fingerling Potatoes – if you want to stick with sheet pan recipes.
More Sheet-Pan Meals
Sheet-Pan Harissa Chicken
One pan is all you need for this sheet-pan harissa chicken recipe. With chicken thighs, fresh veggies and herbs and a tangy harissa sauce this sheet pan meal will make the ultimate easy weeknight meal!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Tunisian
- Diet: Gluten Free
- 6 boneless, skinless chicken thighs
- 5 tbsp harissa sauce
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp salt
- juice 1 lemon
- 1/2 red onion, chopped
- 1 large zucchini, chopped
- 1 bell pepper, seeded + chopped
- 1 cup cherry tomatoes
- drizzle of olive oil
- 1/4 cup feta cheese, crumbled
- 2 tbsp fresh cilantro (or parsley)
- In a large bowl combine harissa sauce, paprika, cumin, salt and lemon juice and stir to combine. Add in your chicken thighs and coat well. Cover bowl and let chicken marinate in fridge for at least 2 hours or overnight, if preferred.
- Preheat oven to 400 degrees F.
- Spread your red onion, zucchini and bell pepper on a baking sheet and drizzle with olive oil. Roast for 10 minutes.
- Remove veggies from oven and empty chicken and any remaining harissa marinade onto sheet-pan. Stir to coat veggies in harissa marinade. Top with cherry tomatoes.
- Roast for 30 minutes or until chicken is cooked all the way through.
- Top with feta cheese and cilantro.
- Serve over rice or couscous or on its own.
Keywords: harissa chicken, harissa chicken thighs, harissa chicken recipe, sheet-pan harissa chicken, sheet-pan dinner
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