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herby harissa roasted chicken sheet pan 2026 05 07 201213 683x1024 1

Herby Harissa Roasted Chicken Sheet Pan

A delightful one-pan meal featuring roasted chicken thighs marinated in a mix of harissa and fresh herbs, paired with colorful vegetables.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the marinade
  • 3 tbsp harissa paste Use high-quality harissa from a jar.
  • 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
For the chicken and vegetables
  • 8 pieces bone-in, skin-on chicken thighs For best flavor and juiciness.
  • 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 large 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.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, mix together the harissa paste, cilantro, mint, parsley, garlic, olive oil, lemon juice, honey, and salt to create a marinade.
  3. In another bowl, toss the baby potatoes, red onion, zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and black pepper.
Cooking
  1. Coat the chicken thighs with the harissa marinade.
  2. On a large sheet pan, place the marinated chicken thighs in the center. Surround them with the seasoned vegetables.
  3. 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
  1. 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

Store any leftovers in an airtight container in the refrigerator for about 3-4 days. You can also freeze the dish for up to 3 months.