Herby Harissa Roasted Chicken Sheet Pan
Why make this recipe
Herby Harissa Roasted Chicken Sheet Pan is a delightful meal that brings the warmth of roasted flavors right to your table. The mix of herbs and spices creates a delicious marinade for the chicken, while the variety of colorful vegetables makes this dish not only tasty but visually appealing. It’s a one-pan meal, which means fewer dishes to wash and more time to enjoy with family and friends.
How to make Herby Harissa Roasted Chicken Sheet Pan
Making this dish is simple and straightforward. You will bring together bold flavors from the harissa and fresh herbs, coat the chicken thighs, and roast everything to perfection on a sheet pan.
Ingredients:
- 3 tbsp harissa paste (the good stuff from a jar, not the dry mix)
- 1/4 cup fresh cilantro (roughly chopped)
- 2 tbsp fresh mint (chopped)
- 2 tbsp fresh parsley (chopped)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 8 pieces bone-in, skin-on chicken thighs (trust me, thighs are the way)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb baby potatoes (halved)
- 1 large red onion (cut into wedges)
- 1 large zucchini (sliced into half-moons)
- 1 red bell pepper (chunked up)
- 8 oz cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper (to taste)
- Extra fresh herbs (for serving)
- Lemon wedges
- Greek yogurt or labneh (optional but highly recommended)
Directions:
Preparation:
- Preheat your oven to 425°F (220°C).
- In a bowl, mix together the harissa paste, cilantro, mint, parsley, garlic, olive oil, lemon juice, honey, and salt to create a marinade.
- In another bowl, toss the baby potatoes, red onion, zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and black pepper.
Cooking:
4. Coat the chicken thighs with the harissa marinade.
5. On a large sheet pan, place the marinated chicken thighs in the center. Surround them with the seasoned vegetables.
6. Roast everything in the oven for about 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Serving:
7. Once done, remove the sheet pan from the oven. Let it cool for a few minutes before serving. Garnish with extra fresh herbs and serve with lemon wedges and a dollop of Greek yogurt or labneh if you like.
How to serve Herby Harissa Roasted Chicken Sheet Pan
Serve the chicken and vegetables straight from the sheet pan for a rustic and casual dining experience. You can plate the chicken with a scoop of vegetables on the side. Squeeze fresh lemon juice over the top for a bright and zesty flavor. The Greek yogurt or labneh adds a creamy touch that pairs well with the spices.
How to store Herby Harissa Roasted Chicken Sheet Pan
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the dish for up to 3 months. Just make sure to let it cool completely before sealing it up in a freezer-safe container.
Tips to make Herby Harissa Roasted Chicken Sheet Pan
- Use bone-in, skin-on chicken thighs for the best flavor and juiciness.
- Feel free to add other vegetables like carrots or asparagus based on your preference.
- Marinating the chicken for a few hours or overnight enhances the flavor.
- Make sure to cut the vegetables evenly to ensure they cook at the same rate.
Variation
For a lighter version, you can substitute chicken thighs with chicken breasts, but be careful not to overcook them as they tend to dry out. You can also experiment with different herbs like dill or basil for a unique twist.
FAQs
1. Can I use fresh harissa instead of paste?
Yes, fresh harissa can be used, but you might need to adjust the quantity to match your taste preference since it can vary in heat and flavor intensity.
2. What can I serve with this dish?
This dish pairs well with rice, couscous, or a light salad for a complete meal.
3. How do I know when the chicken is cooked?
The chicken is ready when it reaches an internal temperature of 165°F (75°C). You can also check if the juices run clear when you cut into it.
Herby Harissa Roasted Chicken Sheet Pan
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a bowl, mix together the harissa paste, cilantro, mint, parsley, garlic, olive oil, lemon juice, honey, and salt to create a marinade.
- In another bowl, toss the baby potatoes, red onion, zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and black pepper.
- Coat the chicken thighs with the harissa marinade.
- On a large sheet pan, place the marinated chicken thighs in the center. Surround them with the seasoned vegetables.
- Roast everything in the oven for about 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Once done, remove the sheet pan from the oven. Let it cool for a few minutes before serving. Garnish with extra fresh herbs and serve with lemon wedges and a dollop of Greek yogurt or labneh if you like.
Notes
