Herby Harissa Roasted Chicken Sheet Pan
A comforting family meal featuring juicy chicken thighs coated in herbaceous harissa paste and roasted with vibrant vegetables for a one-pan wonder.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Harissa Herb Paste
- 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 the Chicken and Vegetables
- 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
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a small bowl, mix together the harissa paste, all the chopped herbs, minced garlic, olive oil, lemon juice, honey, and salt to form a paste.
- Pat the chicken thighs dry and season them with salt and pepper. Rub half of the harissa herb paste over the chicken.
- Toss the halved potatoes, onion wedges, zucchini slices, bell pepper chunks, and cherry tomatoes with olive oil, salt, and pepper on a large sheet pan.
Cooking
- Nestle the marinated chicken thighs skin-side up among the vegetables and dollop the remaining harissa herb paste over them.
- Roast in the oven for 35-40 minutes until the chicken is golden and crispy, and its internal temperature hits 165°F (74°C).
- Let everything rest for 5 minutes before serving.
Serving
- Top with extra herbs, serve with lemon wedges, and add a dollop of Greek yogurt if desired.
Notes
To ensure crispy skin, avoid crowding the pan. You may prepare the chicken in advance for enhanced flavors.