Description
So picture this: you want something that tastes like you spent hours in the kitchen, but you also want to throw everything on one pan and call it a day. Enter this absolute beauty of a sheet pan dinner. We’re talking juicy, perfectly roasted chicken thighs getting cozy with whatever vegetables decided to show up to the party, all smothered in a harissa-herb mixture that’ll make your neighbors start asking what smells so incredible.
This isn’t just roasted chicken. This is roasted chicken that went to flavor boot camp and came back with a North African attitude and a Mediterranean herb garden’s worth of freshness. It’s the kind of meal that makes people think you have your life together, when really you just dumped everything on a pan and let the oven do the heavy lifting.
Ingredients
For the Herby Harissa Paste:
- 3 tbsp harissa paste (the good stuff from a jar, not the dry mix)
- 1/4 cup fresh cilantro, roughly chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp fresh parsley, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
For the Chicken Situation:
- 8 bone-in, skin-on chicken thighs (trust me, thighs are the way)
- 1 tsp salt
- 1/2 tsp black pepper
For the Veggie Brigade:
- 1 lb baby potatoes, halved
- 1 large red onion, cut into wedges
- 1 large zucchini, sliced into half-moons
- 1 red bell pepper, chunked up
- 8 oz cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
For the Grand Finale:
- Extra fresh herbs for serving
- Lemon wedges
- Greek yogurt or labneh (optional but highly recommended)
Instructions
Crank your oven to 425°F (220°C). Yes, it’s hot. Yes, it’s necessary for that crispy skin we’re after.
In a small bowl, mix together harissa paste, all the chopped herbs, minced garlic, olive oil, lemon juice, honey, and salt. This paste is going to be doing some serious flavor work, so make sure everything’s well combined. It should look like the most beautiful, fragrant, slightly spicy pesto you’ve ever seen.
Pat those chicken thighs dry with paper towels. This is crucial for crispy skin, so don’t skip it. Season both sides with salt and pepper. Now take about half of your harissa herb paste and rub it all over the chicken, getting under the skin where you can. Let the chicken sit and think about its life choices while you prep the vegetables.
Toss halved potatoes, onion wedges, zucchini slices, bell pepper chunks, and cherry tomatoes with olive oil, salt, and pepper on your largest sheet pan. Make sure everything’s in a single layer – overcrowding is the enemy of proper roasting.
Nestle the marinated chicken thighs skin-side up among the vegetables. Don’t flip them or move them around – let them be. Dollop the remaining harissa herb paste over the vegetables, giving them some of that flavor love too.
Roast for 35-40 minutes, until the chicken skin is golden and crispy, the internal temperature hits 165°F (74°C), and the vegetables are tender and slightly caramelized around the edges. The potatoes should be fork-tender, and those cherry tomatoes should be bursting with concentrated sweetness.
Let everything rest for 5 minutes (this is when you pour yourself a well-deserved drink). Sprinkle with fresh herbs, serve with lemon wedges, and maybe a dollop of Greek yogurt to cool things down if the heat’s getting to you.
Notes
Don’t Crowd the Pan: If your vegetables are playing Tetris, use two pans. Overcrowded vegetables steam instead of roast, and nobody wants sad, soggy vegetables.
Skin Side Up Always: Putting chicken skin-side down will give you rubber skin, and we’re not about that life.
Temperature is Your Friend: Use a meat thermometer. Guessing is for amateurs.
Harissa Variations: Not all harissa pastes are created equal. Some are smokier, some are spicier. Adjust the honey accordingly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~35g
- Carbohydrates: ~32g
- Protein: ~35g