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Harissa Sheet Pan Chicken & Veggies

Harissa Sheet Pan Chicken & Veggies

This Harissa Sheet Pan Chicken & Veggies recipe features juicy chicken thighs and roasted veggies, 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 Dinner
Cuisine Mediterranean
Servings 1 serving
Calories 679 kcal

Equipment

  • mixing bowl
  • baking sheet
  • whisk
  • oven

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 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 teaspoon 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 your 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 my lemon tahini dressing and any fresh herbs such as thyme, chives, parsley etc. Enjoy!

Notes

This recipe calls for bone-in and skin-on chicken thighs, but you can use boneless and skinless if that's all you have. However, the bake time will be a bit shorter and you won't get the same crispy skin since well, there is no skin! Otherwise, proceed with the recipe as usual!

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, gluten-free, Harissa, sheet pan, Vegetables
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