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Crispy Sheet Pan Harissa Chicken Thighs Easy Roasted Veggies Recipe

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A quick and easy sheet pan recipe featuring crispy, spicy harissa chicken thighs paired with roasted root vegetables and bell peppers. Perfect for busy weeknights, this dish delivers bold flavors and comforting textures with minimal fuss.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs
  • 3 tablespoons harissa paste
  • 2 tablespoons extra virgin olive oil, plus 2 tablespoons for veggies
  • 3 garlic cloves, minced
  • Juice and zest of 1 lemon
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 3 medium carrots, cut into 1-inch pieces
  • 2 sweet potatoes, cut into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • Fresh parsley or cilantro, chopped for garnish

Instructions

  1. Preheat the oven to 425°F (220°C) to get the pan hot for roasting.
  2. In a mixing bowl, combine harissa paste, 2 tablespoons olive oil, minced garlic, lemon juice and zest, smoked paprika, salt, and pepper. Mix until smooth.
  3. Pat chicken thighs dry with paper towels. Coat each thigh thoroughly with the harissa marinade. Marinate for at least 10 minutes or up to 1 hour.
  4. Chop carrots, sweet potatoes, bell pepper, and red onion into roughly 1-inch pieces.
  5. Place veggies in a large bowl. Drizzle with 2 tablespoons olive oil, salt, and pepper. Toss to coat evenly.
  6. Spread veggies in a single layer on a rimmed baking sheet, leaving space for chicken thighs.
  7. Place marinated chicken thighs skin-side up on the sheet pan, ensuring skin does not touch the veggies.
  8. Roast in the oven for 35-40 minutes, flipping chicken and turning veggies halfway through. Chicken skin should be golden and crisp; veggies tender and caramelized.
  9. Remove from oven and let chicken rest for 5 minutes.
  10. Sprinkle chopped fresh parsley or cilantro over chicken and veggies before serving.
  11. Optional: For extra crispiness, broil for 2-3 minutes watching closely to avoid burning.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Spread veggies in a single layer to avoid steaming. Use a meat thermometer to check chicken reaches 165°F (74°C). For extra crisp skin, broil 2-3 minutes at the end. Leftovers reheat best in oven at 350°F to maintain crispiness. Can marinate chicken up to 1 day ahead.

Nutrition

Keywords: harissa chicken, sheet pan dinner, roasted veggies, easy weeknight meal, spicy chicken thighs, one-pan recipe, gluten-free, healthy dinner

Find it online: https://twinkletaste.com/crispy-sheet-pan-harissa-chicken-thighs-easy-roasted-veggies-recipe/