Sheet Pan Harissa Chicken Dinner
A bold and spicy meal with harissa-marinated chicken and roasted vegetables, all made in one pan!
Ingredients:
4 boneless, skinless chicken thighs or breasts
2 cups mixed vegetables e.g., sweet potatoes, zucchini, carrots, and red onions
2 tbsp harissa paste
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
Lemon wedges and fresh parsley for garnish
Instructions:
Preheat your oven to 400F 200C. Line a large sheet pan with parchment paper.
In a small bowl, mix harissa paste, olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper.
Rub the chicken and vegetables with the harissa mixture until fully coated. Arrange everything on the sheet pan in a single layer.
Roast in the oven for 25-30 minutes, flipping the vegetables halfway through, until the chicken is fully cooked internal temperature of 165F or 74C and the vegetables are tender and slightly caramelized.
Serve with lemon wedges and garnish with fresh parsley for an extra burst of flavor.
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