Herby Harissa Roasted Chicken Sheet Pan
Why make this recipe
Herby Harissa Roasted Chicken Sheet Pan is a fantastic dish that brings together bold flavors and simple preparation. The chicken is juicy and fragrant, thanks to a blend of fresh herbs and spicy harissa. Plus, it all cooks on a single sheet pan, making clean-up a breeze. This recipe is perfect for busy weeknights or when you want to impress friends and family with minimal effort.
How to make Herby Harissa Roasted Chicken Sheet Pan
Making this delicious meal is straightforward. You’ll start by preparing the marinade and coating the chicken with it. While the chicken marinates, you can prep the vegetables. Finally, everything roasts together to create a hearty, colorful dish.
Ingredients:
- 3 tbsp harissa paste (the good stuff from a jar, not the dry mix)
- 1/4 cup fresh cilantro (roughly chopped)
- 2 tbsp fresh mint (chopped)
- 2 tbsp fresh parsley (chopped)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 8 pieces bone-in, skin-on chicken thighs (trust me, thighs are the way)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb baby potatoes (halved)
- 1 large red onion (cut into wedges)
- 1 large zucchini (sliced into half-moons)
- 1 red bell pepper (chunked up)
- 8 oz cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper (to taste)
- Extra fresh herbs (for serving)
- Lemon wedges
- Greek yogurt or labneh (optional but highly recommended)
Directions:
Preparation:
- Preheat your oven to 425°F (220°C).
- In a bowl, combine the harissa paste, cilantro, mint, parsley, garlic, olive oil, lemon juice, honey, and 1/2 tsp salt. Mix well.
- Add the chicken thighs to the bowl, coating them evenly with the marinade. Allow them to marinate for at least 15 minutes.
Cooking:
- While the chicken is marinating, prepare the vegetables. In a large bowl, toss the baby potatoes, red onion, zucchini, red bell pepper, and cherry tomatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
- Spread the vegetables out on a baking sheet. Place the marinated chicken thighs on top of the vegetables.
- Roast in the preheated oven for about 35-40 minutes, or until the chicken is cooked thoroughly and the skin is crispy. Ensure the internal temperature reaches 165°F (75°C).
Serving:
- Once cooked, remove the sheet pan from the oven. Let it rest for a few minutes.
- Serve the chicken and vegetables warm, garnished with extra fresh herbs and lemon wedges. A dollop of Greek yogurt or labneh on the side adds creaminess and balances the flavors.
How to serve Herby Harissa Roasted Chicken Sheet Pan
This dish is best served warm directly from the oven. It can be served as a main course alongside a simple green salad or your favorite grain like rice or quinoa. The extra herbs and lemon wedges bring freshness and brightness to each plate.
How to store Herby Harissa Roasted Chicken Sheet Pan
To store leftovers, let the dish cool completely. Transfer any uneaten chicken and vegetables to an airtight container and refrigerate. It will keep well for 3-4 days in the fridge. Reheat in the oven or microwave before serving.
Tips to make Herby Harissa Roasted Chicken Sheet Pan
- For even more flavor, let the chicken marinate longer, even overnight if you have time.
- Try mixing in other vegetables like carrots or sweet potatoes for variety.
- Adjust the amount of harissa based on how spicy you like your food.
Variation
You can switch from chicken thighs to chicken breasts if you prefer, just be careful not to overcook them as they can dry out faster. Alternatively, this recipe works well with firm fish like salmon or even plant-based proteins like tofu.
FAQs
Can I use skinless chicken thighs?
Yes, you can, but skin-on provides better flavor and moisture. If using skinless, keep an eye on cooking time to avoid drying out.
What can I substitute for harissa paste?
If you cannot find harissa, a mix of chili paste and spices can work. Alternatively, you can use sriracha for a different flavor profile.
Can I make this recipe in advance?
Yes, you can marinate the chicken and prep the vegetables a day ahead. Just store them separately in the fridge until you’re ready to cook.
Herby Harissa Roasted Chicken Sheet Pan
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a bowl, combine the harissa paste, cilantro, mint, parsley, garlic, olive oil, lemon juice, honey, and 1/2 tsp salt. Mix well.
- Add the chicken thighs to the bowl, coating them evenly with the marinade. Allow them to marinate for at least 15 minutes.
- While the chicken is marinating, prepare the vegetables. In a large bowl, toss the baby potatoes, red onion, zucchini, red bell pepper, and cherry tomatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
- Spread the vegetables out on a baking sheet. Place the marinated chicken thighs on top of the vegetables.
- Roast in the preheated oven for about 35-40 minutes, or until the chicken is cooked thoroughly and the skin is crispy. Ensure the internal temperature reaches 165°F (75°C).
- Once cooked, remove the sheet pan from the oven. Let it rest for a few minutes.
- Serve the chicken and vegetables warm, garnished with extra fresh herbs and lemon wedges. A dollop of Greek yogurt or labneh on the side adds creaminess and balances the flavors.
