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!

Aside from my sheet pan salmon, I don’t have a ton of sheet pan recipes on the blog. But, I will say, they’ve become a recent favorite because they’re so easy to make, make a big batch for meal prep and are a much more hands off approach than a stove top dish. This sheet pan chicken recipe has been on repeat this week!

If you’re not familiar, harissa is a chili pepper paste originating from Africa and is made from a blend of roasted hot peppers, garlic, olive oil, and spices like cumin. It’s one of my favorite pastes to use on chicken because it’s so savory and garlicky. Some brands are spicier than others, so check the label to ensure it’s the level you want.

This harissa chicken thigh recipe is paired with roasted onion, chickpeas, carrots and topped with a tahini dressing to round out all of the flavors. If you love this recipe, try my air fryer chicken thighs next!

Tips before we get started!

• This recipe calls for bone-in and skin-on chicken thighs, but you can use boneless and skinless if that’s all you have. However, the bake time will be a bit shorter and you won’t get the same crispy skin since well, there is no skin! Otherwise, proceed with the recipe as usual!
• For most accurate results, use a meat thermometer to check when the chicken is done. It should be 165 degrees Fahrenheit. Chicken thighs don’t dry out or over cook as easily as chicken breasts, so if it’s more than 165, don’t worry!
• Chicken cooks at different temperatures depending on the recipe and type of chicken used, sometimes 350, sometimes 400 or higher. For these sheet pan chicken thighs, we’ll cook at 425 to get that crispy skin and ensure the veggies cook thoroughly.

How to make harissa sheet pan chicken

Add the chicken thighs to a large mixing bowl.

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.

Preheat the oven to 425 degrees Fahrenheit. Add the chicken to a grease baking sheet and bake for 10 minutes. Cook uncovered so the chicken skin gets crispy!

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.

After the chicken has cooked for 10 minutes, remove from the oven and add in the veggies. Place back in the oven and cook for an additional 30 minutes or until the chicken reaches 165 degrees Fahrenheit.

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 and try my gluten free chicken piccata next!

How to store

Once cooked, this sheet pan chicken and veggies will last in the fridge for about 3-4 days. The veggies and chicken can both be stored together, but I suggest keeping the dressing separate until you’re ready to serve. You can serve it cold over a salad, or reheat and serve warm! If reheating, I usually use my air fryer, but you can also pop everything back in the oven at 300 until warm through the center.

Chicken thighs do not dry out the way chicken breasts do, and especially bone in and skin on ones, so they will still be nice and tender after several days in the fridge.

Variations

I love the onion, chickpea and carrot combo here, but you can swap for green beans, potatoes or sweet potatoes (just give extra time to roast), asparagus, cauliflower, broccoli etc. Here’s some other ideas for serving and roasting:

• Serve on top of cauliflower rice for extra veggies or jasmine rice for more carbs!
• Add a scoop of my roasted red pepper hummus to the side for more flavor and fiber.
• Serve alongside a side kale salad or caesar salad for extra veggies.

More simple dinner recipes!

• Honey Sriracha Salmon Bowls
• Gluten Free Quesadillas
• Steak and Rice Bowls
• Roasted Red Pepper Chicken

For more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!