Sheet Pan Spicy Harissa Chicken and Butternut Squash
Sheet Pan Spicy Harissa Chicken and Butternut Squash is a vibrant one-pan dish that brings together tender chicken thighs and sweet, caramelized butternut squash, all infused with the bold flavors of harissa. This recipe is perfect for busy weeknights or gatherings, offering maximum flavor with minimal cleanup. Each bite delivers a delightful balance of spicy and sweet, making it a family favorite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: North African
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups butternut squash, peeled and cubed
- 3 tbsp harissa paste
- 2 tbsp olive oil (plus more for drizzling)
- 3 cloves fresh garlic, minced
- 1 tsp cumin powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a bowl, mix harissa paste, olive oil, minced garlic, cumin powder, and paprika. Coat chicken thighs in the marinade.
- Peel and cube the butternut squash into uniform pieces.
- On a baking sheet, arrange marinated chicken on one side and cubed squash on the other. Drizzle with olive oil and season with salt and pepper.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and squash is tender.
- Let rest for a few minutes before serving; drizzle with pan juices.
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 475
- Sugar: 5g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 140mg
Keywords: - For added variety, substitute butternut squash with sweet potatoes or carrots. - You can use skinless chicken breasts for a lighter option. - Marinate chicken up to 24 hours ahead for deeper flavor.