Harissa Chicken thighs & Veggies Sheet Pan
I love a meal that comes together all on one sheet pan and this Harissa Chicken Thighs & Veggies Sheet Pan is a new easy dinner favorite! It’s loaded with veggies, flavor and perfect for the weeknight rotation.
I love finding ways to keep dinner as simple as possible around here. I mean when dinner time rolls around, I generally want something that’s made with simple ingredients and takes minimal time too. Even better if it means minimal clean up too! The flavors of harissa are one of my favorite so I knew I wanted to make a sheet pan meal combining them with a protein and veggie packed meal that’s perfect to add to the dinner rotation!
The best part about a sheet pan meal is having everything cook together without needing to pull out multiple dishes or make much of a mess. They are versatile with how you serve them too. I love to use this and top on rice, quinoa or serve on it’s own. I can’t wait for you to try this!
What you need for Harissa Chicken Thighs & Veggies Sheet pan:
- Boneless & Skinless Chicken Thighs
- Harissa
- Lemon
- Chickpeas
- Cauliflower
- Red Bell Pepper
- Red Onion
- Garlic cloves
- Extra Virgin Olive Oil
- Cumin Powder
- Paprika
- Garlic Powder
- Sea Salt
- Black Pepper
For the lemon garlic sauce:
- Plain Greek Yogurt
- Lemon
- Minced Garlic
- Lemon zest
- Salt
How to make this sheet pan:
- Preheat oven to 400 degrees.
- In a large bowl, combine ingredients for harissa marinade: harissa, lemon juice, lemon zest, olive oil, minced garlic, salt, cumin and paprika. Mix to combine and place in the fridge for up to 30 minutes.
- Chop up all veggies.
- In a large bowl, combine all veggies with olive oil, salt, pepper, cumin, garlic powder. Mix to combine.
- On a large sheet pan, add chicken thighs. Pour in veggies to completely cover the sheet pan.
- Place in the oven to bake for 37-40 minutes until temperature reaches an internal temperature of 165 degrees.
- While that is in the oven, prepare the lemon garlic sauce by combining ingredients. Set aside.
- Remove from the oven and top with fresh green onion and cilantro. Drizzle with lemon garlic sauce.
- Enjoy!
If you want to switch it up, try doing this instead:
Drizzle a different sauce on top!
Top with crumbled feta
Use different veggies that you like!
How to store your leftover sheet pan dinner:
It’s best to store any leftovers in a sealed container in the fridge. I like using these for easy fridge storage!
FAQS:
I like using this one for all of my harissa recipes!
This one is my favorite to use! You want to make sure you’re using a large sheetpan!!
You could switch this up with adding in zucchini, squash or variety of bell peppers!
If you like this recipe, you may also enjoy these on One Balanced Life:
- Harissa Honey Salmon Bowls
- Chicken Sausage Sheetpan Dinner
- Southwestern Pasta Salad
- Street Corn Inspired Shrimp Tostadas
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Harissa Chicken Thighs & Veggies Sheetpan
This Harissa Chicken Thighs & Veggies Sheet pan is perfect for an easy weeknight dinner and packed with so much flavor!
Ingredients
- for the chicken marinade:
- 1.5lbs boneless skinless chicken thighs
- ¼ cup harissa paste
- 2 tbsp olive oil
- 1 tsp salt
- 6 garlic cloves
- Juice of 1 lemon
- 1/2 tsp zest of lemon
- 1 tsp cumin
- 1 tsp paprika
- for the veggies:
- 4 cups (1 head) Cauliflower, chopped
- 1 can Chickpeas, rinsed & drained
- 1 small Red onion, diced
- 1 Red bell pepper, diced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ½ tsp cumin
- 1 tsp garlic powder
- lemon yogurt sauce:
- Lemon yogurt sauce
- 1/3 cup plain greek yogurt
- ½ lemon
- 1 garlic clove, minced
- 1/4 tsp zest
- ¼ tsp Salt
- To serve: cilantro
Instructions
- Preheat oven to 400 degrees.
- In a large bowl, combine ingredients for harissa marinade: harissa, lemon juice, lemon zest, olive oil, minced garlic, salt, cumin and paprika. Mix to combine and place in the fridge for up to 30 minutes.
- Chop up all veggies.
- In a large bowl, combine all veggies with olive oil, salt, pepper, cumin, garlic powder. Mix to combine.
- On a large sheet pan, add chicken thighs. Pour in veggies to completely cover the sheet pan.
- Place in the oven to bake for 37-40 minutes until temperature reaches an internal temperature of 165 degrees.
- While that is in the oven, prepare the lemon garlic sauce by combining ingredients. Set aside.
- Remove from the oven and top with fresh green onion and cilantro. Drizzle with lemon garlic sauce.
- Enjoy!
