Sheet Pan Harissa Chicken (Printable Version)

Tender chicken and chickpeas blend with smoky harissa and roasted vegetables in one-pan simplicity.

# What You 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 medium zucchini, sliced into ½-inch rounds

→ Marinade & Seasonings

06 - 3 tablespoons harissa paste
07 - 3 tablespoons olive oil
08 - 1 lemon, juiced (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

# How to Make It:

01 - Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
02 - In a large mixing bowl, whisk together harissa paste, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper until fully combined.
03 - Pat chicken thighs dry with paper towels. Add them to the marinade and toss to coat thoroughly, ensuring even coverage.
04 - Add chickpeas, red onion wedges, sliced red bell pepper, and zucchini rounds to the bowl with remaining marinade. Toss gently to evenly coat all ingredients.
05 - Spread the chicken thighs skin-side up and the marinated vegetables evenly across the prepared sheet pan in a single layer.
06 - Place the pan in the preheated oven and roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
07 - For extra crispy skin, broil for an additional 2 to 3 minutes, watching carefully to avoid burning.
08 - Remove from the oven, sprinkle with chopped fresh cilantro or parsley, and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • Everything roasts on one pan, so you skip the juggling act and the pile of dishes.
  • The harissa marinade does all the work, turning simple ingredients into something that tastes like you planned it days ago.
  • Crispy chicken skin, caramelized chickpeas, and vegetables that actually have flavor instead of just existing on the side.
  • It reheats beautifully, which means lunch the next day feels like a win instead of a compromise.
02 -
  • Pat the chicken dry before coating it, wet skin will never crisp up no matter how long you roast it.
  • Cut the zucchini into thick rounds, thin slices turn to mush and disappear into the pan.
  • Don't crowd the sheet pan, if things overlap they steam instead of roast and you lose that caramelized flavor.
  • Check your harissa paste for heat level, some brands are mild and some will make you reach for water.
03 -
  • Use parchment paper instead of foil if you want even crispier vegetables, it allows better air circulation.
  • Let the chicken sit at room temperature for 15 minutes before roasting, it cooks more evenly that way.
  • If your sheet pan is small, use two and rotate them halfway through so everything cooks at the same rate.
  • Taste your harissa before adding it all, some brands are much spicier than others and you can always add more but you can't take it back.

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