Sheet Pan Harissa Chicken with Roasted Carrots and Chickpeas

Name: Sheet Pan Harissa Chicken with Roasted Carrots and Chickpeas
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Cuisine: Various
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 1 can (15 oz) chickpeas, drained and rinsed; 1 lb carrots, cut into 1.5-inch pieces; 1 large red onion, cut into 8 wedges; 3 tbsp harissa paste; 2 tbsp olive oil; 1 tbsp honey; 2 tsp ground cumin; 1 tsp kosher salt; 1/2 tsp black pepper; 1/4 tsp cayenne pepper; 2 cloves garlic, minced; Juice of 1 lemon (about 2 tbsp); Fresh cilantro for garnish (optional, 2 tbsp)

Spiced harissa chicken thighs with crispy roasted carrots and chickpeas—dinner in one pan, ready in 30 minutes. Vibrant, easy, and packed with flavor.

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🕐 Prep: 15 min | 🔥 Cook: 28 min | ⏱️ Total: 43 min

Sheet Pan Harissa Chicken with Roasted Carrots and Chickpeas

Equipment

Ingredients

Servings 4

▸ 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
▸ 1 can (15 oz) chickpeas, drained and rinsed
▸ 1 lb carrots, cut into 1.5-inch pieces
▸ 1 large red onion, cut into 8 wedges
▸ 3 tbsp harissa paste
▸ 2 tbsp olive oil
▸ 1 tbsp honey
▸ 2 tsp ground cumin
▸ 1 tsp kosher salt
▸ 1/2 tsp black pepper
▸ 1/4 tsp cayenne pepper
▸ 2 cloves garlic, minced
▸ Juice of 1 lemon (about 2 tbsp)
▸ Fresh cilantro for garnish (optional, 2 tbsp)

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Instructions

Prep

1. Preheat oven to 425°F (220°C).
2. Pat chicken thighs dry with paper towels. Trim excess skin and fat, leaving a thin layer for crisping.
3. Cut carrots into 1.5-inch pieces and red onion into 8 wedges. Drain and rinse chickpeas.
4. In a small bowl, whisk together harissa paste, olive oil, honey, cumin, garlic, salt, black pepper, and cayenne until smooth.

Cook

1. Arrange carrots and onion on sheet pan. Drizzle with 1 tbsp of the harissa mixture and toss to coat.
2. Create space in center of pan. Place chicken thighs skin-side up on pan, surrounding vegetables.
3. Brush remaining harissa mixture over chicken thighs, coating all sides. Scatter chickpeas around pan.
4. Roast for 22-26 minutes, until chicken skin is golden brown and thighs reach 165°F (74°C) at the thickest part when tested with an instant-read thermometer.
5. Remove from oven. Drizzle entire sheet pan with lemon juice.
6. Let rest for 3 minutes before serving. Garnish with fresh cilantro if desired.

Cook's Notes

💡 Make-ahead: Prepare the harissa mixture and chop vegetables up to 8 hours ahead. Assemble on sheet pan just before roasting for minimal cleanup.
💡 Chicken thighs stay juicier than breasts on sheet pans—resist the urge to use breast meat here or you'll risk drying them out.
💡 For deeper color, increase oven temp to 450°F and reduce cook time to 20-22 minutes, checking with thermometer at 18 minutes.