Description

Craving a vibrant, spicy dinner that comes together with minimal cleanup? Sheet Pan Harissa Chicken Dinner combines juicy bone-in chicken thighs with colorful vegetables, all infused with the bold, smoky heat of harissa and a fresh parsley-garlic-orange zest finish

Ingredients

Scale

Sheet Pan Harissa Chicken Dinner uses vibrant ingredients for a bold, balanced meal. Here’s what you’ll need for 4 servings:

2 tablespoons harissa sauce, divided: Adds smoky, spicy flavor.
4 (5-ounce) bone-in chicken thighs: Juicy, flavorful protein base.
8 ounces multicolored carrots, peeled, halved lengthwise and crosswise: Provides sweet, colorful crunch.
8 ounces cauliflower florets: Adds hearty, neutral texture.
8 ounces baby potatoes, halved: Contributes starchy heartiness.
2 tablespoons olive oil: Enhances roasting and flavor.
½ teaspoon kosher salt: Seasons evenly.
¼ teaspoon ground black pepper: Adds mild warmth.
2 tablespoons chopped fresh parsley: Brings fresh, herbaceous notes.
2 cloves garlic, minced: Infuses bold, aromatic flavor.
½ teaspoon grated orange zest: Adds bright, citrusy lift.

Why These Ingredients Matter

Harissa Sauce: A North African chili paste that delivers smoky, spicy complexity.
Bone-In Chicken Thighs: Stay juicy and absorb harissa’s bold flavors.
Vegetables: Carrots, cauliflower, and potatoes create a colorful, hearty medley.
Parsley-Garlic-Orange Zest: Adds a fresh, zesty finish to balance the heat.

Substitutions and Variations

Harissa Sauce: Swap with sriracha, gochujang, or a mix of 1 tablespoon tomato paste and ½ teaspoon chili powder.
Chicken Thighs: Use boneless thighs (reduce cooking time to 30-35 minutes) or drumsticks.
Carrots: Replace with parsnips or sweet potatoes.
Cauliflower: Swap with broccoli, zucchini, or Brussels sprouts.
Baby Potatoes: Use fingerling potatoes or cubed russet potatoes.
Olive Oil: Substitute with avocado oil or melted butter.
Parsley: Swap with cilantro or basil.
Garlic: Use ½ teaspoon garlic powder.
Orange Zest: Replace with lemon zest or omit for simplicity.
Gluten-Free: Naturally gluten-free; ensure harissa is gluten-free.
Flavor Variations:
- Mild Harissa Chicken: Reduce harissa to 1 tablespoon and mix with 1 teaspoon olive oil.
- Spicy Harissa Chicken: Add ½ teaspoon red pepper flakes with the vegetables.
- Mediterranean Harissa Chicken: Sprinkle 1 teaspoon dried oregano and crumbled feta after roasting.
- Sweet Harissa Chicken: Add 1 teaspoon honey to the harissa under the skin.
- Veggie-Packed Harissa Dinner: Include 4 ounces sliced bell peppers or green beans with vegetables.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 2 tablespoons harissa sauce, 4 chicken thighs, 8 ounces each carrots, cauliflower, and baby potatoes, 2 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 2 tablespoons parsley, 2 cloves garlic, ½ teaspoon orange zest.
Peel and cut carrots, halve potatoes, break cauliflower into florets, chop parsley, mince garlic, zest orange.

Tip: Prep vegetables uniformly for even cooking; pat chicken dry for better browning.

Step 2: Preheat and Prepare Pan

Preheat the oven to 375°F (190°C).
Line a 10×15-inch baking pan with foil for easy cleanup.

Tip: Use parchment paper if preferred; ensure the pan is large enough to avoid overcrowding.

Step 3: Season Chicken and Vegetables

Spoon 1 teaspoon harissa sauce under the skin of each chicken thigh (4 teaspoons total); spread gently.
Place chicken thighs on the prepared pan.
Arrange 8 ounces each of carrots, cauliflower, and baby potatoes around the chicken.
Drizzle vegetables evenly with 2 tablespoons olive oil; sprinkle with ½ teaspoon kosher salt and ¼ teaspoon black pepper.

Tip: Loosen chicken skin gently to avoid tearing; toss vegetables to coat evenly with oil and seasonings.

Step 4: Roast

Roast in the preheated oven for 40-50 minutes, stirring vegetables halfway through, until chicken is no longer pink at the bone and juices run clear (165°F/74°C near the bone, checked with an instant-read thermometer).
Ensure vegetables are tender and slightly caramelized.

Tip: Stir vegetables at 20 minutes to promote even roasting; check chicken at 40 minutes to avoid overcooking.

Step 5: Make Parsley Mixture

In a small bowl, stir together 2 tablespoons chopped parsley, 2 cloves minced garlic, and ½ teaspoon grated orange zest.

Tip: Prep this mixture while the chicken roasts to save time; adjust garlic to taste.

Step 6: Finish and Serve

Toss roasted vegetables with the remaining 2 teaspoons harissa sauce.
Sprinkle parsley-garlic-orange zest mixture over the vegetables and chicken.
Serve hot, about 1 chicken thigh and 1 cup vegetables per serving, with couscous or rice if desired.

Tip: Slice chicken off the bone for easier serving; drizzle with pan juices for extra flavor.