Sheet Pan Harissa Roasted Chicken with Root Vegetables
Crispy harissa chicken thighs roasted with potatoes, carrots, and onions on one pan. Ready in 50 minutes. Bold, warming spices.
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🕐 Prep: 15 min
|
🔥 Cook: 35 min
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⏱️ Total: 50 min
Equipment
Ingredients
- ▸ 2 tbsp harissa paste
- ▸ 3 tbsp olive oil
- ▸ 2 tbsp honey
- ▸ 1 tbsp lemon juice
- ▸ 4 bone-in, skin-on chicken thighs
- ▸ 1 lb baby potatoes, halved
- ▸ 8 oz baby carrots
- ▸ 1 large red onion, cut into wedges
- ▸ 1.25 tsp kosher salt
- ▸ 0.5 tsp black pepper
- ▸ 1 tsp cumin
- ▸ 0.5 tsp smoked paprika
- ▸ 2 cloves garlic, minced
- ▸ 1 tbsp fresh cilantro, chopped
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Instructions
Prep
- 1. Preheat oven to 425°F.
- 2. In a small bowl, whisk together harissa paste, 2 tbsp olive oil, honey, lemon juice, minced garlic, cumin, and smoked paprika until smooth.
- 3. Pat chicken thighs dry with paper towels. Season both sides with 0.75 tsp salt and 0.25 tsp pepper.
- 4. Toss potatoes, carrots, and red onion with remaining 1 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp pepper on a large sheet pan.
Cook
- 1. Arrange chicken thighs skin-side up among the vegetables, nestling them into the pan without covering the vegetables completely.
- 2. Brush the harissa mixture generously over each chicken thigh, coating the skin.
- 3. Roast for 32–35 minutes, until chicken skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F.
- 4. Remove from oven and let rest for 3 minutes.
- 5. Scatter fresh cilantro over the pan before serving.
Cook's Notes
- 💡 Don't flip the chicken—keeping skin-side up ensures crispy, golden skin. The vegetables underneath steam and soften perfectly.
- 💡 Make the harissa mixture up to 2 hours ahead and store in a covered bowl at room temperature for easy assembly.
- 💡 If your harissa is very spicy, reduce to 1.5 tbsp and add an extra 0.5 tbsp olive oil to balance heat.