This Sheet Pan Harissa Chicken is going to be your new favorite sheet pan recipe! Juicy marinated chicken thighs are roasted with veggies and then finished with creamy tahini yogurt sauce. Everything comes together on one sheet pan and is baked in under an hour for an easy weeknight dinner!
Why You’ll Love This Harissa Chicken Recipe
- Easy – this recipe comes together on one sheet for the ultimate easy weeknight dinner meal. Plus, you can do a little prep ahead of time to save even more time!
- Flavorful – if you’re looking for a flavor packed sheet pan meal then this is ti! The chicken thighs are marinated in a flavorful harissa marinade, the veggies are tossed in spices, and the whole dish is drizzled with a tahini yogurt sauce for the perfect finish.
- Great for meal prep – leftovers store and reheat really well! So, you can prep this recipe for quick lunches throughout the week.
More Reader Favorite Sheet Pan Recipes
- Sheet Pan Chicken Burrito Bowls
- Sheet Pan Chicken Fajitas
- Sheet Pan Shrimp Fajitas
- Sheet Pan Chicken Shawarma
- Sheet Pan Steak Fajitas
- Sheet Pan Chicken Sausage and Veggies
What is Harissa?
If you’re unfamiliar, harissa is a spicy, smokey, and garlicky paste or sauce that originates from Tunisia and is commonly used in North African recipes. Harissa is made from dry red chiles, garlic, citrus, extra virgin olive oil, and warm spices like cumin, coriander, and caraway seeds.
It’s bold in flavor with a slightly sweet, smokey, spicy, taste that pairs well with a variety of meats and veggies.
Recipe Ingredients
Chicken: we’re using bone-in, skin-on chicken thighs for this recipe, and you’ll need 6 equal-sized pieces.
Harissa: you can typically find this in the international aisle of your local grocery store or in the refrigerated section. I used this harissa paste.
Spices: salt, pepper, paprika and cumin all add delicious flavor to the chicken and veggies.
Garlic: for the best results, use fresh garlic cloves that are finely grated or pressed!
Lemon: we’re using both lemon juice and lemon zest to add bright notes to help balance some of the spice and tenderize the meat.
Olive Oil: this forms the base of the marinade, combining all the ingredients and helping them stick to the chicken.
Veggies: red onion and cauliflower roast alongside the chicken and soak up so much flavor.
Chickpeas: use canned chickpeas, and make sure to rinse and drain them first.
Dijon Mustard: I like to add a bit of this to the veggies before roasting.
Tahini: tahini is a thick paste made from roasted ground sesame seeds and a common ingredient in Middle Eastern dishes. It has a deep, nutty taste that adds lots of depth and flavor to the vegetables.
Apple Cider Vinegar: adds a touch of tang to the veggies.
Tahini Yogurt Sauce: my homemade tahini yogurt sauce combines Greek yogurt, tahini, lemon juice, garlic, salt, and water for a quick sauce that adds so much flavor.
Can I Use Chicken Breasts Instead?
If you decide to use boneless, skinless chicken breast you’ll likely need to reduce the cooking time for the chicken to ensure that it does not dry out. I’d recommend letting the vegetables bake for 10-15 minutes first and then adding the chicken breast. This will help the chicken stay juicy and ensure the veggies are still tender.
Can I Use Boneless Skinless Chicken Thighs?
If you don’t have bone-in, skin-on chicken thighs you can easily swap them for boneless skinless chicken thighs instead!
How to Make This Spicy Harissa Chicken Recipe
Step One: Add the harissa, spices, lemon juice, lemon zest, and olive oil to a large mixing bowl. Whisk until smooth. Then, add the chicken thighs, and toss to coat them in the marinade. Cover the bowl, and marinate the chicken in the fridge for at least 30 minutes or up to overnight.
Step Two: Place the marinated chicken on a large sheet pan lined with parchment paper. Roast at 425 degrees on the middle rack of the oven for 10 minutes.
Step Three: While the chicken bakes, add the veggies, chickpeas, garlic, spices, Dijon, tahini, vinegar, and oil to a large mixing bowl. Toss to combine and coat the ingredients.
Step Four: After the chicken thighs have roasted for 10 minutes, remove the sheet pan from the oven, and scatter the prepped veggies in an even layer around the chicken. Try to place the cauliflower cut side down to ensure it browns well!
Step Five: Return the sheet pan to the oven, and continue to roast for 25 to 30 minutes, tossing the veggies every 7 to 10 minutes or so to prevent them from becoming too brown. Once the veggies are tender and the chicken reaches an internal temperature of 165 degrees, remove the pan from the oven, and set it aside to cool.
Step Six: When you’re ready to serve, drizzle the tahini yogurt sauce over the harissa chicken thighs and veggies. Then, garnish with fresh herbs, and serve the dish with more sauce on the side. Enjoy warm!
Ways to Serve
This recipe is plenty filling enough to serve on its own. However, it also pairs well with a variety of side dishes. Some of my favorite additions include:
- Rice
- Cauliflower Rice
- Quinoa
- Greek Salad
How to Store
Store any leftovers in an airtight container in the fridge for up to 4 days.
When you’re ready to eat, reheat the harissa chicken thighs and veggies on the stovetop in a skillet over medium heat, or in the microwave. Then, drizzle the tahini sauce on top, and enjoy!
More Delicious Chicken Recipes
- Greek Yogurt Chicken
- Greek Chicken Meatballs
- Thai-Inspired Green Curry with Chicken and Vegetables
- Sheet Pan Honey Mustard Chicken Thighs
- Sweet and Sticky Chicken Wings
- Cilantro Lime Chicken Thighs
I hope you give this Sheet Pan Harissa Chicken Thighs and Veggies a try! It’s so easy to make and packed with flavor! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Sheet Pan Harissa Chicken Thighs and Veggies
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Oven
- Cuisine: North African, Mediterranean
- Diet: Gluten Free
Description
This Sheet Pan Harissa Chicken is going to be your new favorite sheet pan recipe! Juicy marinated chicken thighs are roasted with veggies and then finished with creamy tahini yogurt sauce. Everything comes together on one sheet pan and is baked in under an hour for an easy weeknight dinner!
Ingredients
For the Chicken
- 6 bone-in, skin-on chicken thighs
- 1/4 cup harissa
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 4 cloves garlic, finely minced or pressed
- 1/2 teaspoon cumin
- juice and zest of 1 lemon
- 2 tablespoons olive oil
- dill, for serving
- mint, for serving
- sliced scallion, for serving
For the Veggies
- 1 large red onion, diced into large chunks
- 1 large head cauliflower, cut into florets
- 1 – 15oz can chickpeas, rinsed, drained, and patted dry
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon dijon mustard
- 1 tablespoon tahini
- 1 tablespoon apple cider vinegar
- 2 tablespoons oil
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper
For Serving
Instructions
- Prep the chicken: Add the harissa, salt, pepper, spices, lemon juice, lemon zest, and olive oil to a large mixing bowl. Whisk together until well combined. Next, add the chicken thighs and toss until the chicken is well coated in the marinade. Cover and set aside in the fridge for at least 30 minutes or up to overnight.
- Preheat the oven to 425 degrees.
- After the chicken has marinated place it on a large sheet pan that has been lined with parchment paper. Roast at 425 degrees, on the middle rack of your oven, for 10 minutes.
- Prep the veggies: While chicken is cooking, add the veggies, chickpeas, garlic, spices, dijon mustard, tahini, vinegar, oil, salt, and pepper to a large mixing bowl. Toss until everything is combined and the veggies are coated.
- After the chicken thighs have roasted for 10 minutes, remove the sheet pan from the oven and scatter the prepped veggies in an even layer around the chicken. Try to place the cauliflower cut side down to ensure it browns well.
- Return the sheet pan to the oven and roast for another 25-30 minutes, tossing the veggies every 7-10 minutes or so to prevent them from becoming too brown. Once the veggies are tender and the chicken reaches an internal temp of 165 degrees remove from the oven and let cool for 5-10 minutes.
- Drizzle the tahini yogurt sauce over the chicken and veggies on the sheet pan and garnish with fresh herbs. Serve with more sauce and enjoy!
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat
