Harissa Chicken Sheet Pan: Easy One-Pan Dinner Recipe

Harissa Chicken Sheet Pan: Prepare to be amazed by this vibrant and flavorful dish that will transform your weeknight dinners! Imagine tender, juicy chicken and perfectly roasted vegetables, all infused with the smoky, spicy magic of harissa paste. This isn’t just a meal; it’s an experience that will tantalize your taste buds and leave you craving more.

Harissa, a fiery chili paste originating from North Africa, particularly Tunisia, has a rich history deeply intertwined with the region’s culinary traditions. Passed down through generations, each family often boasts its own unique recipe, adding subtle variations in spices and heat levels. It’s more than just a condiment; it’s a symbol of hospitality and warmth, often served alongside couscous, tagines, and grilled meats.

What makes this harissa chicken sheet pan so irresistible? It’s the perfect balance of flavors – the earthy sweetness of the vegetables complements the bold, spicy kick of the harissa, creating a symphony of taste that dances on your palate. The sheet pan method also makes it incredibly convenient. Simply toss everything together, roast, and enjoy! Plus, the minimal cleanup is a definite bonus. People love this dish because it’s a delicious, healthy, and hassle-free way to enjoy a restaurant-quality meal at home. Get ready to add this to your regular rotation!

Ingredients:

• For the Chicken and Vegetables:
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large red onion, cut into wedges
• 2 bell peppers (any color), seeded and cut into 1-inch pieces
• 1 lb baby potatoes, halved or quartered if large
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon harissa paste (adjust to your spice preference)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• Fresh cilantro or parsley, chopped (for garnish)
• Lemon wedges (for serving, optional)
• For the Harissa Marinade (Optional, for extra flavor):
• 2 tablespoons olive oil
• 2 tablespoons harissa paste
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparing the Harissa Chicken and Vegetables:

1. Preheat the Oven: Get your oven ready by preheating it to 400°F (200°C). This ensures even cooking and beautiful caramelization of the vegetables and chicken.
2. Prepare the Vegetables: While the oven is heating, let’s get the vegetables ready. Wash and chop the red onion into wedges, bell peppers into 1-inch pieces, and baby potatoes into halves or quarters, depending on their size. Mince the garlic cloves and set aside.
3. Prepare the Chicken: Cut the boneless, skinless chicken thighs into 1-inch pieces. This size is perfect for quick and even cooking on the sheet pan.

Marinating the Chicken (Optional, but Recommended):

If you have the time, marinating the chicken will infuse it with even more flavor. This step is optional, but I highly recommend it for the best results!

1. Combine Marinade Ingredients: In a medium bowl, whisk together the olive oil, harissa paste, lemon juice, minced garlic, smoked paprika, salt, and pepper.
2. Marinate the Chicken: Add the chicken pieces to the bowl and toss to coat them evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the chicken will be!

Seasoning and Assembling the Sheet Pan:

1. Combine Vegetables and Chicken: In a large bowl, combine the chopped red onion, bell peppers, and baby potatoes. If you marinated the chicken, add it to the bowl along with the vegetables. If not, add the chicken now.
2. Add Seasonings: Drizzle the olive oil over the chicken and vegetables. Add the harissa paste, smoked paprika, cumin, salt, and pepper. Toss everything together thoroughly to ensure that the chicken and vegetables are evenly coated with the seasonings.
3. Arrange on the Sheet Pan: Spread the chicken and vegetables in a single layer on a large baking sheet. Make sure they are not overcrowded, as this can cause them to steam instead of roast. If necessary, use two baking sheets.

Cooking the Harissa Chicken and Vegetables:

1. Roast in the Oven: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
2. Check for Doneness: After 25 minutes, check the chicken and vegetables for doneness. If the vegetables are browning too quickly, you can loosely cover the sheet pan with aluminum foil to prevent them from burning.
3. Broil for Extra Color (Optional): If you want a little extra color and crispness, you can broil the chicken and vegetables for the last 2-3 minutes of cooking time. Keep a close eye on them to prevent burning.

Serving the Harissa Chicken Sheet Pan:

1. Remove from Oven: Once the chicken is cooked through and the vegetables are tender, remove the sheet pan from the oven.
2. Let Rest Briefly: Allow the chicken and vegetables to rest for a few minutes before serving. This will help the juices redistribute, resulting in more tender and flavorful chicken.
3. Garnish and Serve: Garnish the sheet pan with fresh chopped cilantro or parsley. Serve the Harissa Chicken Sheet Pan hot, with lemon wedges on the side for squeezing over the top, if desired.

Tips and Variations:

• Spice Level: Adjust the amount of harissa paste to your liking. If you’re sensitive to spice, start with a smaller amount and add more to taste. You can also use a milder harissa paste.
• Vegetable Variations: Feel free to substitute or add other vegetables to the sheet pan. Some great options include carrots, sweet potatoes, zucchini, broccoli, and cauliflower.
• Protein Variations: You can also use other types of protein in this recipe, such as chicken sausage, shrimp, or tofu. Adjust the cooking time accordingly.
• Make it a Bowl: Serve the Harissa Chicken and Vegetables over rice, quinoa, or couscous for a complete and satisfying meal.
• Add Chickpeas: Toss a can of drained and rinsed chickpeas with the vegetables before roasting for added protein and fiber.
• Lemon Zest: Add a teaspoon of lemon zest to the marinade or to the vegetables before roasting for a bright, citrusy flavor.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.
• Freezing: While the texture of the potatoes might change slightly, you can freeze the cooked chicken and vegetables for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Harissa Paste Substitute: If you don’t have harissa paste, you can make a substitute by combining chili powder, smoked paprika, cumin, coriander, garlic powder, and a pinch of cayenne pepper.
• Sheet Pan Liner: For easy cleanup, line the sheet pan with parchment paper or aluminum foil before adding the chicken and vegetables.

Serving Suggestions:

This Harissa Chicken Sheet Pan is delicious on its own, but it also pairs well with a variety of side dishes. Here are a few suggestions:

• Couscous or Quinoa: A light and fluffy grain like couscous or quinoa is a perfect complement to the spicy chicken and vegetables.
• Greek Yogurt or Tzatziki Sauce: A dollop of Greek yogurt or tzatziki sauce can help cool down the heat from the harissa paste.
• Pita Bread: Serve with warm pita bread for scooping up the chicken and vegetables.
• Simple Salad: A simple green salad with a lemon vinaigrette provides a refreshing contrast to the richness of the sheet pan.
• Roasted Asparagus: Roast some asparagus alongside the chicken and vegetables for a complete and healthy meal.

Why This Recipe Works:

This Harissa Chicken Sheet Pan recipe is a winner for several reasons:

• Easy and Convenient: It’s a one-pan meal, which means minimal cleanup.
• Flavorful: The harissa paste adds a delicious smoky and spicy flavor that is irresistible.
• Versatile: You can easily customize the recipe to your liking by using different vegetables, proteins, and spices.
• Healthy: It’s packed with protein and vegetables, making it a nutritious and satisfying meal.
• Quick: It’s ready in under an hour, making it perfect for busy weeknights.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: Approximately 400-500 per serving
• Protein: 30-40 grams per serving
• Fat: 20-30 grams per serving
• Carbohydrates: 20-30 grams per serving

Enjoy this flavorful and easy Harissa Chicken Sheet Pan! I hope you love it as much as I do!

Conclusion:

This Harissa Chicken Sheet Pan recipe is truly a game-changer, and I wholeheartedly believe it deserves a permanent spot in your regular dinner rotation. Why? Because it delivers an explosion of flavor with minimal effort and maximum satisfaction. The vibrant harissa paste infuses the chicken and vegetables with a smoky, spicy, and slightly sweet complexity that’s simply irresistible. It’s a one-pan wonder that simplifies weeknight cooking without sacrificing taste. Forget slaving over multiple pots and pans – this recipe streamlines the entire process, leaving you with more time to relax and enjoy your delicious creation.

But the best part? It’s incredibly versatile! While I’ve outlined my favorite combination of chicken thighs, bell peppers, red onion, and potatoes, feel free to experiment with your own preferred vegetables. Broccoli, zucchini, sweet potatoes, or even Brussels sprouts would all be fantastic additions. For a lighter meal, you could swap the potatoes for cauliflower florets. And if you’re feeling adventurous, try adding a squeeze of fresh lemon juice over the finished dish for a burst of brightness.

Serving suggestions are endless! I love serving this Harissa Chicken Sheet Pan directly from the pan, family-style, with a dollop of cool Greek yogurt or a sprinkle of fresh cilantro to balance the heat. It’s also incredible served over couscous, quinoa, or rice to soak up all those flavorful pan juices. For a complete meal, consider adding a simple side salad with a light vinaigrette. Leftovers (if there are any!) are fantastic in wraps, sandwiches, or even as a topping for salads the next day. You can shred the chicken and use it in tacos or quesadillas for a quick and easy lunch.

Don’t be intimidated by the harissa paste – it’s readily available in most supermarkets and online retailers. You can also adjust the amount to suit your personal spice preference. Start with a smaller amount if you’re sensitive to heat and gradually increase it until you reach your desired level of spiciness. Remember, you can always add more, but you can’t take it away!

I’m so confident that you’ll love this recipe as much as I do. It’s the perfect combination of convenience, flavor, and versatility. It’s a guaranteed crowd-pleaser that’s sure to impress your family and friends.

So, what are you waiting for? Grab your sheet pan, gather your ingredients, and get ready to experience the magic of this Harissa Chicken Sheet Pan recipe. I truly believe it will become a staple in your kitchen.

I can’t wait to hear about your experience! Please, try this recipe and share your photos and feedback in the comments below. Let me know what variations you tried and how you made it your own. Did you add any unique vegetables? Did you adjust the spice level? I’m always eager to learn from your culinary adventures. Happy cooking!

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