Sheet Pan Harissa Chicken (Printable)

Tender chicken with spicy harissa, roasted chickpeas, and fresh vegetables baked in one pan.

# What You Need:

→ Protein

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables & Legumes

02 - 1 (15 oz) can chickpeas, drained and rinsed
03 - 1 large red onion, cut into wedges
04 - 1 red bell pepper, sliced
05 - 1 zucchini, sliced into 1/2-inch rounds

→ Marinade & Seasonings

06 - 3 tbsp harissa paste
07 - 3 tbsp olive oil
08 - 1 lemon, juiced (plus extra wedges for serving)
09 - 2 garlic cloves, minced
10 - 1 tsp ground cumin
11 - 1 tsp smoked paprika
12 - 3/4 tsp kosher salt
13 - 1/2 tsp black pepper

→ Garnish

14 - 2 tbsp chopped fresh cilantro or parsley

# How to Make It:

01 - Set oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together harissa paste, olive oil, lemon juice, garlic, cumin, smoked paprika, salt, and black pepper.
03 - Pat chicken thighs dry and add to the marinade bowl. Toss thoroughly to coat each piece.
04 - Add chickpeas, red onion, bell pepper, and zucchini to the bowl. Toss well to combine and evenly coat with marinade.
05 - Place chicken thighs skin-side up and spread vegetables evenly on the prepared sheet pan.
06 - Roast in preheated oven for 30 to 35 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender and golden.
07 - Broil for 2 to 3 minutes to crisp the chicken skin if desired.
08 - Remove from oven, sprinkle with chopped cilantro or parsley, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • Everything roasts on one pan, so cleanup is as easy as crumpling parchment paper.
  • The harissa marinade does all the work, coating chicken and vegetables in smoky, spicy flavor without any babysitting.
  • It tastes like you spent an hour in the kitchen, but youll be sitting down to eat in under fifty minutes.
02 -
  • Pat the chicken thighs and chickpeas completely dry before tossing them in the marinade, moisture is the enemy of crispy skin and crunchy chickpeas.
  • Dont overcrowd the pan or everything will steam instead of roast, use two pans if you need to double the recipe.
  • If your harissa paste is mild, add a pinch of cayenne or red pepper flakes to wake it up.
03 -
  • Let the chicken sit in the marinade for 15 minutes while you prep the vegetables, it makes the flavor even deeper.
  • Save any leftover harissa oil from the pan and toss it with grains or drizzle it over eggs the next morning.
  • If your oven runs cool, bump the temperature to 450°F to get that crispy, golden finish.

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