Name: Sheet Pan Harissa Chicken: Amazing 30 Min Meal
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: North African
Ingredients: 3 lb. skin-on, bone-in chicken thighs; Kosher salt, to taste; Freshly ground black pepper, to taste; 3 Tbsp. harissa paste; Juice of 1/2 lemon; 2 cloves garlic, minced; 3 large sweet potatoes, sliced into 1/4″-thick half-moons; 1 large red onion, sliced 1/2″-thick; 2 Tbsp. extra-virgin olive oil; 1 tsp. cumin seeds; 1 tsp. ground cumin; Kosher salt, to taste; Freshly ground black pepper, to taste; Chopped fresh cilantro, for garnish; Lemon wedges, for serving

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Sheet pan harissa chicken has become my absolute go-to for a weeknight dinner that’s both incredibly flavorful and ridiculously easy. I remember the first time I tried it; the aroma of the spicy harissa paste mixed with roasting sweet potatoes and red onions filled my kitchen and had my family practically at the table before I even finished setting it. This sheet pan harissa chicken recipe is a lifesaver when I need a delicious meal with minimal cleanup. The tender chicken thighs and perfectly caramelized vegetables make it a complete meal that feels special, even on a Tuesday. Let’s get cooking!

Why You’ll Love This Sheet Pan Harissa Chicken

There are so many reasons this recipe is a winner:

Minimal cleanup is the biggest perk – everything cooks on one pan!
It’s an incredibly easy harissa chicken sheet pan dinner, perfect for busy weeknights.
The spicy harissa marinade infuses the chicken with amazing flavor.
You get tender, juicy chicken thighs and beautifully roasted vegetables all at once.
It’s a complete one pan harissa chicken recipe, meaning fewer dishes and less fuss.
The sweet potatoes caramelize perfectly, offering a lovely sweet contrast to the spicy chicken.
This dish is aromatic and deeply satisfying, creating a truly comforting meal.
It’s a fantastic way to enjoy a flavorful, home-cooked dinner with minimal effort.

Sheet Pan Harissa Chicken Ingredients

Here’s what you’ll need for this fantastic sheet pan harissa chicken recipe. Having all your sheet pan harissa chicken ingredients ready makes the cooking process smooth and enjoyable. I find that using skin-on, bone-in chicken thighs really helps keep everything super juicy and flavorful, which is key for a truly delicious meal.

3 lb. skin-on, bone-in chicken thighs – these are my favorite for juiciness
Kosher salt, to taste – essential for drawing out moisture and flavor
Freshly ground black pepper, to taste – adds a little punch
3 Tbsp. harissa paste – this is where the magic happens! Adjust to your spice preference.
Juice of 1/2 lemon – brightens up all the flavors
2 cloves garlic, minced – because garlic makes everything better
3 large sweet potatoes, sliced into 1/4″-thick half-moons – they caramelize beautifully
1 large red onion, sliced 1/2″-thick – adds a nice sweetness and depth
2 Tbsp. extra-virgin olive oil – for roasting the vegetables
1 tsp. cumin seeds – for a wonderful toasted flavor
1 tsp. ground cumin – complements the harissa perfectly
Chopped fresh cilantro, for garnish – adds a burst of freshness
Lemon wedges, for serving – a final squeeze of brightness

How to Make Sheet Pan Harissa Chicken

Let’s get this simple weeknight dinner going! Making this sheet pan harissa chicken recipe is a breeze, and the aroma as it cooks is just incredible. I love that it minimizes dishes, making cleanup a cinch.

Step 1: First, let’s prep the chicken. Season your 3 lb. skin-on, bone-in chicken thighs generously with kosher salt and freshly ground black pepper. In a large bowl, combine the harissa paste, fresh lemon juice, and minced garlic. Add the chicken thighs to the bowl and use your hands to really rub that delicious marinade all over them, making sure every piece is coated. Let them sit at room temperature for about 30 minutes to really soak up those wonderful flavors. This marinating time is crucial for that deep harissa taste!
Step 2: While the chicken marinates, preheat your oven to 425°F (220°C). Grab a large, rimmed baking sheet – this is key to catching any juices. On the baking sheet, toss the sliced sweet potatoes and red onion with extra-virgin olive oil, cumin seeds, ground cumin, and more salt and pepper. I like to make sure everything is evenly coated so it roasts beautifully. Spread the vegetables out into a single layer.

Sheet Pan Harissa Chicken: Amazing 30 Min Meal - Sheet Pan Harissa Chicken - additional detail

Step 3: Now, nestle the marinated chicken thighs among the vegetables on the sheet pan. Try to space them out evenly so everything cooks properly. Place the sheet pan into your preheated oven. The total sheet pan harissa chicken cooking time is usually between 30 to 35 minutes. You’re looking for the sweet potatoes to be tender and nicely golden, and for the chicken to reach an internal temperature of 165°F when you check it with an instant-read thermometer.
Step 4: Once everything is perfectly cooked, carefully remove the sheet pan from the oven. I like to sprinkle a good amount of chopped fresh cilantro over the top for a burst of freshness and color. Serving this sheet pan chicken with harissa marinade right away with some lemon wedges on the side is the best way to enjoy it. A little squeeze of lemon over everything really brightens up the flavors. That’s really all there is to learn about how to make sheet pan harissa chicken – simple, flavorful, and fantastic!

Pro Tips for the Best Sheet Pan Harissa Chicken

Want to elevate your sheet pan harissa chicken game? Here are a few tricks I’ve picked up that make a huge difference:

Ensure your chicken skin is dry before marinating for the crispiest results. Pat it thoroughly with paper towels.
Don’t overcrowd the pan! Give the chicken and vegetables enough space to roast properly; use two pans if necessary.
For an extra kick of flavor, you can add a pinch of cayenne pepper to the harissa marinade.
Let the chicken rest for a few minutes after it comes out of the oven before serving, just like you would a steak.

What’s the secret to perfect Sheet Pan Harissa Chicken?

The secret to the best sheet pan harissa chicken really comes down to a few things: a good quality harissa paste, letting the chicken marinate properly, and not overcrowding the pan. This ensures everything gets beautifully caramelized and tender.

Can I make Sheet Pan Harissa Chicken ahead of time?

Yes, you can definitely prep this dish ahead! Marinate the chicken and chop the vegetables up to 24 hours in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to cook, just arrange everything on the sheet pan and bake as directed.

How do I avoid common mistakes with Sheet Pan Harissa Chicken?

A common mistake is overcrowding the pan, which leads to steaming instead of roasting. Also, ensure your chicken reaches the correct internal temperature of 165°F to avoid undercooking. Lastly, using a good quality harissa paste makes a big difference in flavor! For more on cooking techniques, you can explore resources on culinary science.

Best Ways to Serve Sheet Pan Harissa Chicken

This vibrant sheet pan harissa chicken and vegetables sheet pan dish is so complete on its own, but I love pairing it with a few simple sides to really round out the meal. It’s fantastic served over fluffy couscous or quinoa, which soaks up any extra harissa sauce beautifully. A dollop of plain Greek yogurt or a drizzle of tahini sauce also provides a lovely cooling contrast to the spicy chicken. For an extra touch of freshness, I often serve it with a simple side salad or some warm pita bread.

Nutrition Facts for Sheet Pan Harissa Chicken

When you make this flavorful sheet pan harissa chicken recipe, you’re getting a wonderfully balanced meal. Here’s a breakdown of the estimated nutritional information per serving, which typically includes one chicken thigh and a portion of the roasted vegetables:

Calories: 480 kcal
Fat: 22 g
Saturated Fat: 5 g
Protein: 38 g
Carbohydrates: 35 g
Fiber: 5 g
Sugar: 8 g
Sodium: 520 mg

Nutritional values are estimates and may vary based on specific ingredients used, especially the harissa paste and chicken thigh size. For more information on nutritional content, you can refer to general vegetable benefits.

Sheet Pan Harissa Chicken: Amazing 30 Min Meal - Sheet Pan Harissa Chicken - additional detail

How to Store and Reheat Sheet Pan Harissa Chicken

This delicious harissa baked chicken sheet pan meal is fantastic for leftovers! Once your sheet pan harissa chicken has cooled completely, transfer any remaining portions into an airtight container. Stored properly in the refrigerator, it will stay fresh and tasty for about 3 to 4 days. If you want to keep it even longer, you can freeze individual portions for up to 3 months. To reheat, I find the best method is to place the chicken and veggies back on a baking sheet in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. You can also gently reheat it in a skillet over medium-low heat, adding a splash of water or broth if needed to keep it moist. This method is similar to how one might reheat pasta dishes.

Frequently Asked Questions About Sheet Pan Harissa Chicken

What is sheet pan harissa chicken?

Sheet pan harissa chicken is a simple, flavorful dish where chicken, typically thighs, is marinated in spicy harissa paste and roasted on a single baking sheet alongside vegetables like sweet potatoes and onions. It’s known for its ease of preparation and minimal cleanup, making it a popular weeknight meal.

Can I use different vegetables with sheet pan harissa chicken?

Absolutely! While sweet potatoes and red onions are fantastic, feel free to experiment. Bell peppers, zucchini, broccoli florets, or even Brussels sprouts work wonderfully. Just adjust the roasting time based on the vegetable’s density; heartier veggies might need to go in a few minutes before the chicken. For inspiration on other vegetables, check out this guide to vegetable gardening.

How do I make a sheet pan chicken harissa sauce recipe?

While this recipe focuses on a marinade, you can easily create a complementary sauce. Whisk together a couple of tablespoons of harissa paste with a tablespoon of olive oil, lemon juice, a pinch of salt, and a little water or broth to reach your desired consistency. Drizzle this over the cooked chicken and vegetables for an extra flavor boost!

What kind of chicken works best for sheet pan harissa chicken?

Chicken thighs, especially skin-on and bone-in, are highly recommended as they stay incredibly moist and flavorful during the roasting process. However, boneless, skinless thighs or even chicken breast can be used, though you might need to adjust the cooking time slightly to prevent them from drying out. If you’re interested in other chicken preparations, you might like this ham salad with poached egg recipe.

Variations of Sheet Pan Harissa Chicken You Can Try

This versatile sheet pan harissa chicken is a fantastic base for all sorts of delicious twists! If you love the convenience but want to change things up, I’ve got some easy ideas for you. For a slightly different texture and flavor profile, try using sheet pan harissa chicken breast instead of thighs. Just be sure to slice the breast meat into thick strips or chunks, and keep an eye on the cooking time to prevent them from drying out.

You can also switch up the vegetables. Bell peppers, zucchini, or even cauliflower florets roast beautifully alongside the chicken and absorb that spicy harissa flavor. For a spicier kick, feel free to add a pinch of red pepper flakes to your harissa marinade. And if you’re looking for a vegetarian option, halloumi cheese or firm tofu cubes can be marinated and roasted in place of the chicken for a delicious meatless meal! For another flavorful vegetarian option, consider this mediterranean chickpea salad.