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Harissa Sheet Pan Chicken & Veggies

This harissa sheet pan chicken recipe has perfectly juicy and tender chicken thighs, roasted veggies and finished with my lemon garlic tahini dressing. Packed with protein, gluten free and perfect for a simple weeknight meal!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 30 minutes
Servings: 4
Calories: 679
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 bone in skin on chicken thighs
  • 4 tablespoons harissa paste
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 3 tablespoons lemon juice (1 large lemon)
  • 1 15 ounce can chickpeas
  • 4 large carrots
  • 1 small red onion
  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Add the chicken thighs to a large mixing bowl.
  2. In a small dish, combine all ingredients for the chicken marinade. Pour the marinade on top of the chicken, and use yours hands to coat each piece of chicken in the sauce. Set aside to marinate in the fridge for at least 30 minutes or up to 24 hours.
  3. Preheat the oven to 425 degrees Fahrenheit.
  4. Add the chicken to a grease baking sheet and bake for 10 minutes.
  5. Meanwhile, add the chickpeas, diced onion and carrots to a mixing bowl. Whisk together the olive oil, dijon, garlic, paprika, salt and pepper in a small dish. Toss the chickpeas and veggies with the sauce until well combined.
  6. After the chicken has cooked for 10 minutes, remove from the oven and add in the veggies.
  7. Place back in the oven and cook for an additional 30 minutes or until the chicken reaches 165 degrees Fahrenheit.
  8. Remove from the oven and let cool for a few minutes, then drizzle with my lemon tahini dressing and any fresh herbs such as thyme, chives, parsley etc. Enjoy!

Nutrition

Serving: 1gCalories: 679kcalCarbohydrates: 12gProtein: 37gFat: 54gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 212mgSodium: 1272mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 180IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

  • For a juicy chicken, ensure the internal temperature reaches 165°F; the skin should be crispy and golden brown.
  • If using boneless, skinless chicken thighs, reduce the cooking time by about 10 minutes to prevent dryness.
  • Feel free to swap out the carrots for other veggies like zucchini or bell peppers, but keep an eye on cooking times as they may roast faster.
  • This dish keeps well in the fridge for 3-4 days; store the lemon tahini dressing separately to maintain freshness until serving.
  • To reheat, the air fryer is your best friend for keeping the chicken crispy, but you can also warm it gently in the oven at 300°F until heated through.

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