Smoky Harissa Sheet Pan Chicken and Vegetables

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 2.5 lb (about 1.1 kg) bone-in, skin-on chicken thighs (4–6 pieces)
• 3 Tbsp harissa paste
• 3 Tbsp extra-virgin olive oil
• 1 Tbsp fresh lemon juice + lemon wedges for serving
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tsp honey (optional but recommended)
• 1 lb baby or small yellow potatoes, halved
• 3 medium carrots, cut into 1/2-inch chunks
• 1 large red onion, cut into wedges
• 1 red bell pepper, cut into 1-inch strips
• 2 Tbsp chopped fresh cilantro or parsley (for garnish)
• 1/2 cup plain Greek yogurt (optional for serving)

Do This

• 1. Heat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup.
• 2. In a bowl, whisk harissa, olive oil, lemon juice, garlic, paprika, cumin, salt, pepper, and honey.
• 3. Pat chicken dry, score the thickest parts, and rub with about 2/3 of the harissa mixture. Marinate while prepping vegetables (or up to 12 hours in the fridge).
• 4. In a separate bowl, toss potatoes, carrots, onion, and bell pepper with remaining harissa mixture until evenly coated.
• 5. Spread vegetables in a single layer on the sheet pan. Nestle chicken thighs skin-side up on top of and among the vegetables.
• 6. Roast 35–40 minutes, rotating the pan once, until chicken is deeply browned and reaches 165°F (74°C) and vegetables are tender and caramelized.
• 7. Rest 5–10 minutes. Scatter chopped herbs on top, serve straight from the pan with lemon wedges and a spoonful of Greek yogurt, if using.

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Why You’ll Love This Recipe

• Big, bold flavor from smoky harissa, garlic, and spices that sink into juicy chicken and caramelized vegetables.
• Everything cooks on one sheet pan for an easy, hands-off dinner and almost no cleanup.
• Customizable heat level: use more or less harissa to suit mild or spicy preferences.
• Leftovers reheat beautifully for lunch or a fast second-night dinner.

Grocery List

• Produce: Garlic, lemons, baby/yellow potatoes, carrots, red onion, red bell pepper, fresh cilantro or parsley.
• Dairy: Plain Greek yogurt (optional, for serving).
• Pantry: Bone-in, skin-on chicken thighs; harissa paste; extra-virgin olive oil; honey; smoked paprika; ground cumin; kosher salt; black pepper; parchment or foil for lining the pan.

Full Ingredients

For the Harissa Marinade

• 3 Tbsp harissa paste (use mild or hot depending on preference)
• 3 Tbsp extra-virgin olive oil
• 1 Tbsp fresh lemon juice (about 1/2 lemon)
• 3 garlic cloves, minced or grated
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp honey or maple syrup (optional, balances the heat and adds caramelization)

For the Chicken & Vegetables

• 2.5 lb (about 1.1 kg) bone-in, skin-on chicken thighs (4–6 pieces, similar in size)
• 1 lb (450 g) baby or small yellow potatoes, halved (or quartered if large)
• 3 medium carrots, peeled and cut into 1/2-inch thick chunks on a slight diagonal
• 1 large red onion, peeled and cut into 8 wedges (root end left slightly intact so wedges hold together)
• 1 red bell pepper, seeds and ribs removed, cut into 1-inch wide strips
• 1–2 Tbsp extra-virgin olive oil (only if needed, see instructions)
• Additional kosher salt and black pepper, to taste

For Serving (Optional but Recommended)

• 1/2 cup (120 g) plain Greek yogurt (full-fat or 2%)
• 1–2 Tbsp fresh lemon juice (to loosen and brighten the yogurt)
• 2–3 Tbsp chopped fresh cilantro or flat-leaf parsley
• Extra lemon wedges

Step-by-Step Instructions

Step 1: Preheat the oven and prep the pan

Place a rack in the center of your oven and preheat to 425°F (220°C). This relatively high heat helps the chicken skin crisp and encourages the vegetables to caramelize instead of steaming.

Line a large rimmed sheet pan (about 12×18 inches / 30×45 cm) with parchment paper or foil for easier cleanup. If you have an extra-large pan, use it; giving everything a bit of space helps achieve better browning.

Step 2: Make the smoky harissa marinade

In a medium bowl, whisk together the harissa paste, 3 Tbsp olive oil, 1 Tbsp lemon juice, minced garlic, smoked paprika, ground cumin, 1 tsp kosher salt, 1/2 tsp black pepper, and honey (if using) until smooth and well combined. Taste a tiny bit (it will be spicy) to gauge heat and salt. If you want more punch, add another teaspoon of harissa. If it tastes too intense, remember it will be spread over chicken and vegetables and mellow out in the oven.

Set aside about 1/3 of the marinade in a small bowl to use for the vegetables. The remaining 2/3 will coat the chicken.

Step 3: Season and marinate the chicken

Pat the chicken thighs very dry on all sides with paper towels; dry skin is the key to crisping. If the thighs are very thick, use a small sharp knife to make 1–2 shallow cuts in the thickest part of the meat (do not cut all the way through). This helps the marinade penetrate and ensures the meat cooks evenly.

Place the chicken in a large bowl or shallow dish. Spoon the larger portion of the harissa marinade over the thighs. Use your hands or tongs to thoroughly rub the paste into the chicken, making sure it gets under the skin where possible and into any cuts you made. Every surface should be coated in a thin, even layer.

Let the chicken sit at room temperature while you prep the vegetables, about 15–20 minutes. If you have more time, cover and refrigerate for up to 12 hours for deeper flavor. If marinating longer than 30 minutes, store in the fridge, then bring the chicken out while the oven preheats so it is not ice cold when it goes in.

Step 4: Toss the vegetables in the remaining harissa mixture

Add the halved potatoes, carrot chunks, red onion wedges, and red bell pepper strips to a large mixing bowl. Drizzle over the reserved 1/3 portion of harissa marinade. Toss well with your hands or a large spoon, making sure every piece is coated. The vegetables should be lightly glossy; if they still look dry, add up to 1–2 Tbsp additional olive oil and a pinch of salt and pepper, then toss again.

Check seasoning by tasting a small piece of bell pepper. Adjust with a bit more salt, pepper, or lemon juice if you like a brighter flavor.

Step 5: Arrange chicken and vegetables on the sheet pan

Spread the vegetables out in an even layer on the prepared sheet pan. Try to keep them in a single layer with minimal overlap so they can brown nicely. Place the onion wedges cut-side down where possible; this helps them caramelize.

Now nestle the marinated chicken thighs skin-side up on top of and among the vegetables, leaving a little space between each piece of chicken so hot air can circulate. Spoon over any extra marinade left in the chicken bowl, dividing it among the thighs and a few vegetables. This concentrated paste will create delicious, smoky, caramelized spots as it roasts.

Step 6: Roast until deeply browned and caramelized

Transfer the sheet pan to the oven and roast for 35–40 minutes, rotating the pan front to back halfway through for even cooking. You do not need to stir the vegetables during baking; leaving them mostly undisturbed helps them develop color.

Begin checking at the 30-minute mark. The chicken is done when the skin is a deep brick-red-brown from the harissa, the juices run clear, and an instant-read thermometer inserted into the thickest part (not touching bone) registers at least 165°F (74°C). The potatoes and carrots should be fork-tender with golden, crisped edges, and the onions and peppers should be soft and lightly charred in spots.

If the chicken is done but you want more color on the vegetables, remove the chicken to a plate and tent with foil, then return the pan with just the vegetables to the oven for another 5–10 minutes.

Step 7: Finish, garnish, and serve

Once everything is cooked, remove the sheet pan from the oven and let the chicken rest on the pan for 5–10 minutes. This short rest helps the juices redistribute and keeps the meat tender.

While the chicken rests, if you are serving yogurt on the side, stir together 1/2 cup Greek yogurt with a squeeze (about 1–2 Tbsp) of fresh lemon juice and a pinch of salt in a small bowl until smooth and slightly tangy.

Sprinkle the chicken and vegetables with the chopped fresh cilantro or parsley. Serve straight from the sheet pan or transfer to a warm platter. Offer lemon wedges and a bowl of lemony yogurt for dolloping over the spicy chicken and roasted vegetables. Spoon some of the harissa-tinged pan juices over everything just before serving for maximum flavor.

Pro Tips

• Dry chicken = crisp skin. Pat the chicken thighs very dry before adding the marinade, and always roast them skin-side up so the fat can render and the skin can blister.
• Do not crowd the pan. Use a large sheet pan and spread ingredients in a single layer. Overcrowding causes steaming instead of caramelization.
• Control the heat level. Harissa varies in spiciness. Start with 3 Tbsp; if your harissa is very mild, you can increase to 4 Tbsp. For sensitive palates, use 2 Tbsp and serve extra on the side.
• Cut vegetables to similar thickness. Aim for 1/2-inch carrot pieces and halved small potatoes so they roast in roughly the same time as the chicken.
• Use a hot oven and leave the door closed. Frequent peeking lets out heat and slows browning. Rely on the oven light until it is time to check doneness.

Variations

• Harissa chicken breasts: Use bone-in, skin-on chicken breasts instead of thighs. Roast at 425°F (220°C) for about 30–35 minutes, covering loosely with foil if the skin browns too quickly. Check that the thickest part reaches 165°F (74°C).
• Different veggies: Swap in chunks of sweet potato, butternut squash, or cauliflower florets (cut into large pieces so they do not overcook). Keep the total vegetable volume similar so the pan is not overcrowded.
• Extra saucy: Stir 1–2 Tbsp harissa into 1/2 cup Greek yogurt with a squeeze of lemon and pinch of salt for a creamy harissa yogurt sauce to drizzle over everything.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer the chicken and vegetables (along with any pan juices) to an airtight container. Refrigerate for up to 4 days. Reheat on a sheet pan in a 375°F (190°C) oven for 10–15 minutes, until the chicken is hot and the vegetables are warmed through and re-crisped at the edges. For a faster option, microwave in short bursts, though the skin will be less crisp.

For make-ahead prep, you can marinate the chicken and chop the vegetables up to 1 day in advance. Store the marinated chicken in a covered container in the fridge, and keep the cut vegetables in a separate container or bag. Toss the vegetables with the reserved marinade just before roasting so they do not release too much moisture while sitting.

Nutrition (per serving)

Approximate values per serving (1 chicken thigh plus a generous portion of vegetables, based on 4 servings): about 620 calories, 38 g fat, 32 g carbohydrates, 7 g fiber, 12 g sugar, and 42 g protein. Actual values will vary depending on the exact size of the chicken thighs, amount of pan juices consumed, and specific harissa brand used.