Sheet Pan Harissa Chicken Dinner: Effortless Flavor Explosion
Sheet pan dinners are a weeknight savior. They’re easy to prepare, require minimal cleanup, and deliver a delicious, complete meal with minimal fuss. This Sheet Pan Harissa Chicken Dinner takes that convenience to the next level by infusing chicken and vegetables with the vibrant and spicy flavors of harissa. Harissa, a North African chili paste, adds depth, warmth, and a touch of smoky heat that transforms ordinary ingredients into an extraordinary dish. Get ready to experience a symphony of flavors and textures, all on one pan!
Why You’ll Love This Recipe
* **Effortless Weeknight Meal:** Minimal prep, one-pan cleanup – perfect for busy weeknights.
* **Bold and Flavorful:** Harissa paste adds a complex blend of spicy, smoky, and savory notes.
* **Customizable:** Easily adapt the vegetables to your liking or what you have on hand.
* **Healthy and Balanced:** A combination of protein, vegetables, and healthy fats.
* **Impressive Yet Simple:** This dish looks and tastes gourmet but requires minimal effort.
Ingredients You’ll Need
* **Chicken:** Bone-in, skin-on chicken thighs are recommended for their flavor and juiciness. You can also use drumsticks or a whole cut-up chicken. Boneless, skinless chicken breasts can be used, but be mindful of cooking time to avoid overcooking.
* **Vegetables:** A mix of colorful vegetables adds visual appeal and nutritional value. Red onion, bell peppers (any color), and broccoli florets are excellent choices. Other options include potatoes (cut into chunks), carrots, zucchini, Brussels sprouts, or sweet potatoes.
* **Harissa Paste:** The star of the show! Use your favorite brand of harissa paste. The heat level can vary, so start with a smaller amount and add more to taste. You can find harissa paste in most grocery stores, usually in the international aisle or near the other chili pastes.
* **Olive Oil:** Essential for coating the chicken and vegetables, helping them to roast evenly and develop a beautiful golden-brown color.
* **Lemon Juice:** Adds a bright, acidic counterpoint to the richness of the harissa and chicken. Fresh lemon juice is always best.
* **Garlic:** Minced garlic infuses the dish with its pungent aroma and flavor.
* **Spices:** A blend of cumin, coriander, smoked paprika, salt, and pepper enhances the overall flavor profile.
* **Fresh Herbs (optional):** Chopped cilantro or parsley adds a fresh, vibrant finish.
**Detailed Ingredient List:**
* 4 bone-in, skin-on chicken thighs (about 2 pounds)
* 1 red onion, cut into wedges
* 1 red bell pepper, seeded and cut into chunks
* 1 green bell pepper, seeded and cut into chunks
* 1 head of broccoli, cut into florets
* 2-3 tablespoons harissa paste (adjust to taste)
* 3 tablespoons olive oil
* 1 tablespoon lemon juice
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon smoked paprika
* Salt and freshly ground black pepper to taste
* Fresh cilantro or parsley, chopped (for garnish)
Equipment You’ll Need
* Large sheet pan (12×17 inch or larger)
* Parchment paper or aluminum foil (optional, for easier cleanup)
* Large bowl
* Small bowl
* Whisk
* Knife
* Cutting board
Step-by-Step Instructions
Here’s how to make this incredibly easy and flavorful sheet pan dinner:
**1. Preheat the Oven:**
Preheat your oven to 400°F (200°C). This high temperature will ensure that the chicken skin gets crispy and the vegetables roast properly.
**2. Prepare the Vegetables:**
* Wash and chop all the vegetables. Cut the red onion into wedges, the bell peppers into chunks, and the broccoli into florets. If you’re using other vegetables like potatoes or carrots, cut them into similar-sized pieces so they cook evenly.
* Place the chopped vegetables in the large bowl.
**3. Make the Harissa Marinade:**
* In the small bowl, whisk together the harissa paste, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, salt, and pepper. Adjust the amount of harissa paste to your desired level of spice.
**4. Marinate the Vegetables:**
* Pour about half of the harissa marinade over the vegetables in the large bowl. Toss well to ensure that the vegetables are evenly coated with the marinade. This will infuse them with flavor as they roast.
**5. Prepare the Chicken:**
* Pat the chicken thighs dry with paper towels. This helps the skin crisp up during roasting.
* Place the chicken thighs in the same bowl you used for the vegetables (no need to wash it!).
* Pour the remaining harissa marinade over the chicken thighs. Use your hands to rub the marinade all over the chicken, making sure to get it under the skin as well. This will ensure maximum flavor penetration and crispy, flavorful skin.
**6. Arrange on the Sheet Pan:**
* Line the large sheet pan with parchment paper or aluminum foil for easier cleanup (optional). This will prevent the vegetables and chicken from sticking to the pan.
* Spread the marinated vegetables in a single layer on the sheet pan. Make sure they are not overcrowded, as this can cause them to steam instead of roast.
* Arrange the marinated chicken thighs on top of the vegetables, spacing them evenly.
**7. Roast the Chicken and Vegetables:**
* Place the sheet pan in the preheated oven and roast for 35-45 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
* Halfway through the cooking time, you can flip the chicken thighs to ensure even browning and crisping of the skin. You can also toss the vegetables to ensure they are roasting evenly.
**8. Check for Doneness:**
* Use a meat thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the thigh, avoiding the bone. If the temperature is below 165°F (74°C), continue roasting for a few more minutes.
* The vegetables should be tender and slightly caramelized. You can test their doneness by piercing them with a fork. They should be easily pierced but not mushy.
**9. Rest and Garnish:**
* Once the chicken and vegetables are cooked through, remove the sheet pan from the oven.
* Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
* Garnish with fresh chopped cilantro or parsley for a pop of color and freshness.
**10. Serve and Enjoy!**
* Serve the Sheet Pan Harissa Chicken Dinner immediately. You can serve it as is, or with a side of couscous, quinoa, or rice to soak up the delicious pan juices.
Tips for Success
* **Don’t overcrowd the pan:** Overcrowding will cause the vegetables to steam instead of roast, resulting in soggy vegetables. Use a large sheet pan or two smaller ones if necessary.
* **Cut vegetables into similar sizes:** This ensures that they cook evenly. Larger pieces will take longer to cook, while smaller pieces may burn.
* **Pat the chicken dry:** Patting the chicken dry before marinating helps the skin crisp up in the oven.
* **Don’t skip the resting time:** Allowing the chicken to rest for a few minutes before serving allows the juices to redistribute, resulting in a more tender and flavorful chicken.
* **Adjust the harissa paste to your liking:** Harissa paste can vary in heat level, so start with a smaller amount and add more to taste. If you’re sensitive to spice, you can use a mild harissa paste or mix it with a little tomato paste to reduce the heat.
* **Add other vegetables:** Feel free to add other vegetables to the sheet pan, such as potatoes, carrots, zucchini, or Brussels sprouts. Just be sure to cut them into similar-sized pieces so they cook evenly.
* **Use different cuts of chicken:** While bone-in, skin-on chicken thighs are recommended for their flavor and juiciness, you can also use drumsticks or a whole cut-up chicken. Boneless, skinless chicken breasts can be used, but be mindful of cooking time to avoid overcooking.
* **Make it ahead:** You can marinate the chicken and vegetables ahead of time and store them in the refrigerator for up to 24 hours. This is a great way to save time on busy weeknights.
Variations and Substitutions
* **Vegetarian:** Substitute the chicken with chickpeas or tofu. Toss the chickpeas or tofu with the harissa marinade and roast alongside the vegetables.
* **Vegan:** Use tofu instead of chicken and ensure your harissa paste is vegan-friendly (some may contain honey). This makes for a completely plant-based, flavorful meal.
* **Different Vegetables:** Feel free to experiment with different vegetables based on your preferences and what’s in season. Root vegetables like carrots, parsnips, and sweet potatoes are great in the fall and winter, while zucchini and bell peppers are delicious in the summer.
* **Spice Level:** Control the spice level by adjusting the amount of harissa paste. For a milder flavor, use less harissa or mix it with a tablespoon of tomato paste.
* **Herbs:** Experiment with different herbs to add different flavor notes. Rosemary, thyme, or oregano would also be delicious additions.
Serving Suggestions
This Sheet Pan Harissa Chicken Dinner is delicious served on its own, but it’s also great with a variety of sides:
* **Grains:** Serve with couscous, quinoa, rice, or farro to soak up the flavorful pan juices.
* **Salad:** A simple green salad or a more elaborate salad with roasted vegetables would be a great accompaniment.
* **Bread:** Crusty bread is perfect for mopping up the delicious sauce.
* **Yogurt Sauce:** A dollop of Greek yogurt or a yogurt-based sauce with herbs and lemon juice adds a cooling contrast to the spicy harissa.
Make Ahead and Storage Instructions
* **Make Ahead:** You can marinate the chicken and vegetables up to 24 hours in advance. Store them in the refrigerator in a sealed container.
* **Storage:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat leftovers in the oven at 350°F (175°C) until heated through. You can also reheat them in the microwave, but the chicken skin may not be as crispy.
Nutritional Information (Approximate)
(Per serving, based on 4 servings):
* Calories: 450-550
* Protein: 35-45g
* Fat: 25-35g
* Carbohydrates: 20-30g
*Please note that nutritional information can vary depending on the specific ingredients and portion sizes used.*
Sheet Pan Harissa Chicken Dinner Recipe
**Prep time:** 15 minutes
**Cook time:** 35-45 minutes
**Serves:** 4
**Ingredients:**
* 4 bone-in, skin-on chicken thighs (about 2 pounds)
* 1 red onion, cut into wedges
* 1 red bell pepper, seeded and cut into chunks
* 1 green bell pepper, seeded and cut into chunks
* 1 head of broccoli, cut into florets
* 2-3 tablespoons harissa paste (adjust to taste)
* 3 tablespoons olive oil
* 1 tablespoon lemon juice
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon smoked paprika
* Salt and freshly ground black pepper to taste
* Fresh cilantro or parsley, chopped (for garnish)
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Wash and chop the vegetables: red onion into wedges, bell peppers into chunks, and broccoli into florets. Place in a large bowl.
3. In a small bowl, whisk together harissa paste, olive oil, lemon juice, minced garlic, cumin, coriander, smoked paprika, salt, and pepper.
4. Pour half the harissa marinade over the vegetables and toss to coat.
5. Pat chicken thighs dry. Place in the same bowl you used for the vegetables.
6. Pour the remaining harissa marinade over the chicken thighs, rubbing it all over, including under the skin.
7. Line a large sheet pan with parchment paper or aluminum foil (optional).
8. Spread the marinated vegetables in a single layer on the sheet pan.
9. Arrange the marinated chicken thighs on top of the vegetables.
10. Roast for 35-45 minutes, or until chicken is cooked through (165°F/74°C) and vegetables are tender. Flip chicken halfway through for even browning.
11. Let the chicken rest for 5-10 minutes before serving.
12. Garnish with fresh cilantro or parsley.
13. Serve immediately. Enjoy!
This Sheet Pan Harissa Chicken Dinner is a delicious and easy way to enjoy a flavorful and healthy meal. With its vibrant flavors and simple preparation, it’s sure to become a weeknight favorite!