One-Pan Harissa Chicken with Roasted Vegetables

Spicy, smoky harissa-marinated chicken thighs roasted on a bed of seasonal vegetables. Everything cooks together on one sheet pan, which means incredible flavor with minimal cleanup. A weeknight dinner that tastes like it took hours.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 tbsp honey
• Juice of 1 lemon
• 1 large sweet potato, cubed
• 1 red bell pepper, chunked
• 1 zucchini, sliced into half-moons
• 1 red onion, quartered
• 4 garlic cloves, smashed
• Fresh parsley and flaky salt for finishing
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. In a bowl, whisk together harissa paste, olive oil, honey, lemon juice, salt, and pepper.
3. Toss the sweet potato, bell pepper, zucchini, red onion, and garlic with half of the harissa mixture. Spread in a single layer on the sheet pan.
4. Coat chicken thighs with the remaining harissa mixture and nestle them skin-side up on top of the vegetables.
5. Roast for 35-40 minutes until the chicken skin is crispy and the internal temperature reaches 165°F.
6. Let rest for 5 minutes. Finish with fresh parsley and flaky salt.

Tips

Serve over couscous or with warm flatbread to soak up the pan juices. Adjust harissa quantity to your preferred spice level.