Simple Harissa Chicken Sheet Pan Dinner
A flavorful and convenient dish featuring succulent chicken coated in harissa, accompanied by roasted vegetables.
Servings: 4 servings
Equipment
- Mixing Bowl
- Sheet Pan
Ingredients
Protein
- 2 pounds Chicken Thighs Bone-in or boneless, marinated in harissa.
Marinade
- 3 tablespoons Harissa Paste Adjust based on heat tolerance.
- 3 tablespoons Olive Oil Extra virgin for best flavor.
- 4 cloves Garlic Minced.
- 2 tablespoons Lemon Juice Freshly squeezed from one lemon.
Vegetables
- 4 cups Chopped Seasonal Vegetables Such as bell peppers, zucchini, red onions, or carrots.
Seasoning
- Salt To taste.
- Black Pepper Freshly cracked, to taste.
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine harissa paste, olive oil, minced garlic, and lemon juice. Mix well.
- Add chicken thighs to the bowl and coat them thoroughly with the marinade. Marinate for at least 30 minutes.
- Prepare your vegetables by washing and chopping them into bite-sized pieces.
- Arrange the marinated chicken thighs on a sheet pan and scatter the chopped vegetables around them.
- Drizzle any remaining marinade over the vegetables and season with salt and pepper.
- Roast in the preheated oven for 35 to 40 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Stir the vegetables halfway through roasting for even cooking.
- Let the dish rest for 5 minutes before serving.
- Serve warm, garnished with fresh herbs if desired.
Notes
Store leftovers in an airtight container for up to three days. Reheat in the oven for best results.