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
Scale
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!
