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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 minutes
Cook Time 30 minutes
Total Time 40 minutes
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
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine chicken and mixed vegetables.
  3. Add harissa paste, olive oil, salt, and pepper. Mix until well coated.
  4. Spread the mixture on a sheet pan in a single layer.
Cooking
  1. Bake for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.
  2. 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.