Easy Sheet Pan Harissa Chicken Thighs Vegetables
A vibrant, one-pan dinner featuring juicy chicken thighs and caramelized vegetables roasted with a smoky, spicy harissa marinade. Perfect for busy weeknights, this dish delivers bold North African flavors with minimal cleanup.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 4-6 pieces, patted dry
- 1 lb baby potatoes halved
- 2 medium red bell peppers cut into 1-inch chunks
- 1 medium red onion cut into wedges
- 3 tbsp harissa paste adjust for spice preference
- 3 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 medium lemon cut into wedges for serving
- 0.25 cup fresh cilantro chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. Make-Ahead: The chicken and vegetables can be marinated in the fridge for up to 24 hours before roasting. Variations: Swap potatoes for sweet potatoes or butternut squash. Add chickpeas in the last 10 minutes of roasting for extra protein. If harissa is too spicy, mix with 1 tbsp tomato paste to mellow the heat.