Sheet Pan Harissa Chicken (Printable Version)

Tender chicken thighs roasted with chickpeas, vegetables, and smoky harissa marinade for an easy, vibrant meal.

# What You Need:

→ Protein

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables & Legumes

02 - 1 (15 oz) can chickpeas, drained and rinsed
03 - 1 large red onion, cut into wedges
04 - 1 red bell pepper, sliced
05 - 1 zucchini, sliced into 0.5 inch rounds

→ Marinade & Seasonings

06 - 3 tablespoons harissa paste
07 - 3 tablespoons olive oil
08 - Juice of 1 lemon
09 - 2 garlic cloves, minced
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - ¾ teaspoon kosher salt
13 - ½ teaspoon black pepper

→ Garnish

14 - 2 tablespoons chopped fresh cilantro or parsley

# How to Make It:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil to facilitate cleanup.
02 - In a large bowl, whisk together the harissa paste, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper.
03 - Pat chicken thighs dry and add them to the marinade bowl. Toss thoroughly to coat each piece.
04 - Add chickpeas, red onion wedges, sliced bell pepper, and zucchini rounds to the marinade bowl. Toss well to evenly coat.
05 - Place the chicken thighs skin-side up and spread the marinated vegetables and chickpeas evenly around them on the prepared sheet pan.
06 - Roast in the preheated oven for 30 to 35 minutes, until the chicken reaches an internal temperature of 165°F and vegetables are golden and tender.
07 - For extra crispy skin, broil the chicken for 2 to 3 minutes after roasting.
08 - Remove from oven, sprinkle with chopped cilantro or parsley, and serve with lemon wedges.

# Expert Tips:

01 -
  • Everything roasts on one pan, so cleanup is as easy as crumpling parchment paper.
  • The harissa does all the heavy lifting—bold, smoky, and just spicy enough to wake up your palate.
  • Chicken thighs stay juicy and the chickpeas get crispy edges that you will fight over.
  • It looks impressive but requires almost no skill, just tossing and waiting.
02 -
  • Dry the chicken thighs completely before marinating or the skin will steam instead of crisp.
  • Do not skip the parchment paper, the harissa can bake onto the pan and become a scrubbing nightmare.
  • If your oven runs hot, check the chicken at 25 minutes to avoid drying it out.
03 -
  • Let the chicken sit at room temperature for fifteen minutes before roasting so it cooks more evenly.
  • Save any leftover marinade in the bowl and drizzle it over the finished dish for an extra punch of flavor.
  • If the vegetables start to char before the chicken is done, tent the pan loosely with foil.

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