Sheet-Pan Harissa Chicken

chicken thighs marinated in harissa sauce with veggies on a sheet-pan.

One pan is all you need for this sheet-pan harissa chicken recipe. With chicken thighs, fresh veggies and herbs and a tangy harissa sauce this sheet pan meal will make the ultimate easy weeknight meal!


  • 6 boneless, skinless chicken thighs
  • 5 tbsp harissa sauce
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • juice 1 lemon
  • 1/2 red onion, chopped
  • 1 large zucchini, chopped
  • 1 bell pepper, seeded + chopped
  • 1 cup cherry tomatoes
  • drizzle of olive oil
  • 1/4 cup feta cheese, crumbled
  • 2 tbsp fresh cilantro (or parsley)


  1. In a large bowl combine harissa sauce, paprika, cumin, salt and lemon juice and stir to combine. Add in your chicken thighs and coat well. Cover bowl and let chicken marinate in fridge for at least 2 hours or overnight, if preferred.
  2. Preheat oven to 400 degrees F.
  3. Spread your red onion, zucchini and bell pepper on a baking sheet and drizzle with olive oil. Roast for 10 minutes.
  4. Push veggies to side of baking sheet and empty chicken and any remaining harissa marinade onto sheet-pan. Stir to coat veggies in any remaining harissa marinade. Top with cherry tomatoes.
  5. Roast for 30 minutes or until chicken is cooked all the way through.
  6. Top with feta cheese and cilantro.
  7. Serve over rice or couscous or on its own.

Keywords: harissa chicken, harissa chicken thighs, harissa chicken recipe, sheet-pan harissa chicken, sheet-pan dinner


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