Description
Sheet Pan Harissa Chicken Dinner
Ingredients
4 bone-in, skin-on chicken thighs
1 lb baby potatoes, halved
3 carrots, peeled and cut into sticks
1 small head of cauliflower, cut into florets
3 tbsp olive oil
2 tbsp harissa paste (mild or spicy, depending on preference)
1 tsp smoked paprika
1/2 tsp cumin
Salt and pepper to taste
1 lemon, cut into wedges
2 tbsp fresh parsley, chopped (for garnish)
Directions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Season veggies: In a large bowl, toss potatoes, carrots, and cauliflower with 2 tbsp olive oil, 1 tbsp harissa paste, smoked paprika, cumin, salt, and pepper. Spread the veggies evenly on the baking sheet.
Prepare chicken: Rub chicken thighs with the remaining 1 tbsp olive oil, 1 tbsp harissa paste, salt, and pepper. Place the chicken on top of the veggie mixture.
Add lemon wedges: Scatter lemon wedges around the pan for added flavor as it roasts.
Bake: Roast for 40–45 minutes, flipping the veggies halfway through, until the chicken is cooked through (internal temperature 165°F/74°C) and the veggies are tender and caramelized.
Garnish and serve: Sprinkle with fresh parsley before serving and enjoy!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Calories: ~420 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for a perfectly roasted, flavorful dinner with minimal cleanup.
- Prep & Preheat: Line a large, rimmed baking sheet with parchment paper. Preheat your oven to 425°F (220°C). This high heat is key for crispy chicken skin and caramelized vegetables.
- Season the Vegetables: In a large mixing bowl, combine the halved baby potatoes, carrot sticks, and cauliflower florets. Add 2 tablespoons of olive oil, 1 tablespoon of harissa paste, smoked paprika, cumin, salt, and pepper. Toss thoroughly until every piece is evenly coated.
- Arrange the Base: Spread the seasoned vegetables in a single, even layer on your prepared baking sheet. This ensures they roast instead of steam.
- Prepare the Chicken: Pat the chicken thighs dry with a paper towel. In a separate small bowl, mix the remaining 1 tbsp olive oil and 1 tbsp harissa paste. Rub this mixture all over the chicken, then season generously with salt and pepper.
- Assemble the Pan: Nestle the chicken thighs, skin-side up, directly on top of the bed of vegetables. Scatter lemon wedges around the pan.
- Roast to Perfection: Place the sheet pan in the preheated oven. After 20-25 minutes, remove the pan and use a spatula to flip/stir the vegetables (avoid moving the chicken). Return to the oven for another 20-25 minutes, or until the chicken skin is crispy, the internal temperature reaches 165°F, and the vegetables are tender and browned.
- Rest & Garnish: Let the chicken rest for 5 minutes after removing from the oven. Sprinkle with freshly chopped parsley before serving.
Serving Suggestions
This hearty sheet pan meal is excellent on its own. For a complete dining experience, consider these pairings:
- Serve with a dollop of cool, creamy Greek yogurt or tzatziki to balance the harissa’s warmth.
- Spoon the meal over a bed of fluffy couscous or quinoa to soak up the delicious pan juices.
- Add a simple side salad of mixed greens with a lemon vinaigrette for a fresh, crisp contrast.
- Enjoy with warm pita bread or crusty bread to scoop up every last bit.
How-to Summary
This one-pan dinner involves coating vegetables and chicken thighs with a spiced harissa-olive oil blend, roasting them together on a single sheet pan at 425°F for 40-45 minutes until the chicken is cooked and the veggies are caramelized. It’s a simple, hands-off method for a flavorful and healthy weeknight meal.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs? Yes, but reduce the cooking time by 5-10 minutes to prevent drying out, as they cook faster without the bone and skin.
My vegetables aren’t browning. What happened? They may be overcrowded. Ensure they are in a single layer with space between pieces. Also, verify your oven temperature with an oven thermometer.
How can I make this dish less spicy? Use a mild harissa paste and reduce or omit the smoked paprika. You can also increase the olive oil in the vegetable coating to dilute the spice.
Can I prepare this ahead of time? Yes. You can chop the vegetables and coat both them and the chicken in the harissa mixture up to 24 hours in advance. Store separately in airtight containers in the refrigerator. Assemble and bake when ready.
What are good vegetable substitutes? Broccoli, sweet potatoes, bell peppers, red onions, or Brussels sprouts are all excellent alternatives. Adjust cutting sizes for even cooking.
Common Mistakes to Avoid
- Not Preheating the Oven: A hot oven is crucial for proper searing and caramelization. Always let it fully preheat.
- Overcrowding the Pan: Piling ingredients leads to steaming, not roasting. Use two pans if necessary.
- Skipping the Vegetable Flip: Stirring the veggies halfway ensures even browning on all sides.
- Using Wet Vegetables: Pat washed vegetables dry before tossing with oil and seasoning; moisture prevents crisping.
- Underseasoning: Harissa paste varies by brand. Taste your mix and season the chicken and vegetables adequately with salt and pepper.
Conclusion
This Sheet Pan Harissa Chicken Dinner is the ultimate solution for a busy weeknight. It delivers maximum flavor with minimal effort and cleanup, combining tender, spiced chicken with perfectly roasted vegetables. By following the step-by-step guide and avoiding common pitfalls, you can create a restaurant-quality, healthy meal right in your own kitchen. It’s a versatile recipe that invites customization, making it a reliable staple you’ll return to again and again.