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Herby Harissa Roasted Chicken Sheet Pan

A flavorful and easy weeknight dinner featuring marinated chicken thighs roasted with vibrant vegetables, all on a single sheet pan.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the marinade
  • 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 for marinade
For the chicken and vegetables
  • 8 pieces bone-in, skin-on chicken thighs thighs are recommended for juiciness
  • 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 for tossing vegetables
  • Salt and pepper to taste
For serving
  • Extra fresh herbs for serving
  • Lemon wedges for serving
  • Greek yogurt or labneh optional but highly recommended

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, combine the harissa paste, cilantro, mint, parsley, garlic, olive oil, lemon juice, honey, and 1/2 tsp salt. Mix well.
  3. Add the chicken thighs to the bowl, coating them evenly with the marinade. Allow them to marinate for at least 15 minutes.
Cooking
  1. 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.
  2. Spread the vegetables out on a baking sheet. Place the marinated chicken thighs on top of the vegetables.
  3. 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
  1. Once cooked, remove the sheet pan from the oven. Let it rest for a few minutes.
  2. 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.

Notes

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. 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.