why make this recipe

Sheet Pan Harissa Chicken and Vegetables is a great choice for a quick and tasty meal. It combines flavorful chicken and colorful veggies, all cooked on one pan for easy cleanup. The harissa paste adds a spicy kick that elevates this dish, making it perfect for those who enjoy a bit of heat. Plus, it’s a healthy option packed with protein and nutrients.

how to make Sheet Pan Harissa Chicken and Vegetables

Ingredients:

4 chicken thighs or breasts
2 cups mixed vegetables (bell peppers, zucchini, carrots)
3 tablespoons harissa paste
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (optional, for garnish)

Directions:

Preheat the oven to 400°F (200°C).
In a large bowl, combine chicken and mixed vegetables.
Add harissa paste, olive oil, salt, and pepper. Mix until well coated.
Spread the mixture on a sheet pan in a single layer.
Bake for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
Garnish with fresh herbs if desired and serve warm.

how to serve Sheet Pan Harissa Chicken and Vegetables

You can serve Sheet Pan Harissa Chicken and Vegetables right from the oven. It goes well with rice, quinoa, or a side salad. You can also serve it with warm flatbreads to soak up the delicious juices.

how to store Sheet Pan Harissa Chicken and Vegetables

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply place in the oven or microwave until warmed through.

tips to make Sheet Pan Harissa Chicken and Vegetables

Cut the vegetables into similar sizes to ensure even cooking.
If you like it spicier, add more harissa paste or sprinkle some red pepper flakes.
Try marinating the chicken in the harissa paste for a few hours before cooking for even more flavor.

variation

For a different twist, you can swap out the mixed vegetables for your favorites. Broccoli, asparagus, or sweet potatoes can be great substitutes. You can also use shrimp instead of chicken for a seafood version.

FAQs

Can I use chicken breasts instead of thighs? Yes, chicken breasts work well too. Just be careful not to overcook them, as they can dry out more easily than thighs.

Is harissa spicy? Yes, harissa has some spice to it, but you can adjust the amount based on your taste preference.

Can I make this dish ahead of time? You can prepare everything in advance, but it’s best to cook it fresh. If you need to prep ahead, mix the chicken and veggies with the harissa and store them in the fridge until you’re ready to bake.

Sheet Pan Harissa Chicken and Vegetables

A quick and tasty meal with flavorful chicken and colorful veggies roasted with harissa paste for a spicy kick.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, North African

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken thighs or breasts Use thighs for juiciness; breasts are a leaner option.
2 cups mixed vegetables (bell peppers, zucchini, carrots) Cut into similar sizes for even cooking.
3 tablespoons harissa paste Add more for extra spiciness.
2 tablespoons olive oil For coating and flavor.
to taste none Salt and pepper Season to preference.
optional none Fresh herbs (for garnish) Such as parsley or cilantro.

Method

Preparation

Preheat the oven to 400°F (200°C).
In a large bowl, combine chicken and mixed vegetables.
Add harissa paste, olive oil, salt, and pepper. Mix until well coated.
Spread the mixture on a sheet pan in a single layer.

Cooking

Bake for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
Garnish with fresh herbs if desired and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. To enhance flavor, consider marinating the chicken in harissa for a few hours before cooking.