Sheet Pan Harissa Chicken with Roasted Vegetables

Juicy chicken thighs and vibrant root vegetables roasted on a single sheet pan with a spicy, aromatic harissa marinade for a flavorful and easy weeknight meal.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 4
• Cuisine: North African
• Difficulty: Easy

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• one-pot
• sheet pan
• bake
• roast
• spicy
• savory

Ingredients

• 1.5 pound chicken thighs (boneless, skinless)
• 2 tablespoon harissa paste
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 pound small potatoes (cut into 1-inch pieces)
• 1 bell pepper (chopped into 1-inch pieces)
• 1 red onion (cut into wedges)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Preheat oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, combine chicken thighs with harissa paste, 1 tablespoon olive oil, ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
3. On the prepared sheet pan, arrange the small potatoes, bell pepper, and red onion. Drizzle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat.
4. Add the marinated chicken thighs to the sheet pan, nestling them among the vegetables.
5. Roast for 25-30 minutes, flipping vegetables halfway through, or until chicken is cooked through and vegetables are tender and slightly caramelized.
6. Garnish with fresh cilantro if desired before serving.

Notes

For extra spice, you can add a pinch of red pepper flakes to the marinade. Leftovers make for a great lunch the next day.

Nutrition (per serving)

• Calories: 480
• Protein: 40.5 g
• Carbohydrates: 38.2 g
• Fat: 20.3 g
• Fiber: 6.8 g
• Sodium: 590 mg
• Saturated Fat: 4.5 g
• Sugar: 5.1 g
• Cholesterol: 135 mg