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–+ servings
Serine Milo

Sheet Pan Harissa Chicken

A vibrant, flavorful dish featuring tender chicken thighs marinated in harissa and roasted with vegetables on a single sheet pan.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Moroccan, North African
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken
  • 2 lbs bone-in, skin-on chicken thighs Feel free to substitute with skinless chicken for a lighter option.
Marinade
  • 3 tablespoons harissa paste Adjust based on your spice preference or use a different chili paste.
  • 2 tablespoons olive oil Avocado oil works well, too.
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
Vegetables
  • 1 red onion, cut into wedges
  • 2 bell peppers, sliced (any color you prefer)
  • 1 zucchini, sliced
Garnish
  • Fresh cilantro or parsley for garnish Optional

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the harissa paste, olive oil, smoked paprika, garlic powder, salt, and pepper, mixing until it's a smooth blend.
  3. Immerse the chicken in the marinade, ensuring each piece is well coated. Allow to marinate for 15-30 minutes.
  4. Chop the veggies: spread the red onion, bell peppers, and zucchini on a large sheet pan. Drizzle lightly with olive oil, season with salt and pepper, and toss.
Cooking
  1. Nestle the marinated chicken thighs among the veggies on the sheet pan and pour any leftover marinade over them.
  2. Bake in the preheated oven for about 35-40 minutes, or until the chicken is golden brown and its internal temperature hits 165°F (75°C).
  3. Remove from the oven and let it rest for a few minutes before garnishing with fresh cilantro or parsley.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 25gSaturated Fat: 5gSodium: 900mgFiber: 4gSugar: 5g

Notes

Serve with fluffy couscous, warm pita bread, or a simple green salad. For meal prep, portion into airtight containers. For a vegan option, substitute chicken with chickpeas or tofu.

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