Sheet Pan Harissa Chicken Dinner with Root Vegetables
Experience a culinary delight with Sheet Pan Harissa Chicken Dinner, where juicy chicken thighs meet a colorful array of root vegetables. This one-pan wonder is not only visually stunning but also packed with bold flavors from harissa paste and fresh ingredients. Perfect for busy weeknights or entertaining guests, this dish simplifies cleanup while delivering an unforgettable dining experience.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: North African
Ingredients
Scale
- 4 bone-in chicken thighs (about 1.5 lbs)
- 3 tbsp harissa paste
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 3 medium carrots, chopped (about 1 cup)
- 1 lb red potatoes, chopped (about 4 small)
- 1 medium red onion, sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, mix harissa paste, olive oil, and lemon juice to create a marinade. Add chicken thighs and coat evenly.
- Chop carrots and red potatoes into similar-sized pieces. Slice the red onion into thick wedges.
- On a sheet pan, spread the vegetables and nestle the marinated chicken among them.
- Roast for 40-45 minutes until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Serve hot, drizzling any remaining sauce over the top.
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approximately 300g)
- Calories: 450
- Sugar: 7g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 120mg
Keywords: Customize your veggies based on seasonal availability—sweet potatoes or Brussels sprouts work well too. For added flavor, consider adding garlic or spices like cumin to the marinade. Store leftovers in an airtight container and reheat in the oven for best results.