Sheet-Pan Harissa Chicken Thighs with Roasted Root Vegetables (40-Minute)
Crisp-skinned chicken thighs glaze in a sticky, chile-forward harissa sauce while sweet carrots and golden potatoes caramelize at the pan edges, creating a pleasing contrast of crunchy edges and tender interiors. The bright hit of lemon and a cool mint-yogurt drizzle balance the heat, making each bite layered and lively. This single-sheet-pan meal delivers bold North African–inspired flavors with minimal cleanup.
Swap root vegetables to match the season—use sweet potato, turnip, or beets for a heartier winter version, or add bell pepper and zucchini for summer. If you prefer less heat, reduce harissa by half and boost smoked paprika for smokiness; for gluten-free or paleo diets, confirm your harissa paste brand and use coconut yogurt instead of dairy yogurt.
Serve with fluffy couscous, warm flatbreads, or a crisp green salad for a full meal. It's weeknight-friendly yet attractive enough for casual entertaining; leftover chicken shreds easily for wraps or grain bowls. Practical tip: roast vegetables cut to similar sizes so everything finishes at the same time, and rest the chicken 5 minutes before serving to retain juices.
How to Make It
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1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and set a wire rack on the sheet if you have one (helps crisp the skin).
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2
Toss potatoes, carrots, parsnips, and red onion with 2 tbsp olive oil, 1 tsp salt, 1/4 tsp black pepper, smoked paprika, and cumin on the prepared sheet so they form a single layer with space for chicken pieces.
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3
Pat chicken thighs dry with paper towels. In a small bowl whisk harissa paste, 1 tbsp olive oil, honey, lemon zest, lemon juice from half the lemon, 1/2 tsp salt, and remaining black pepper.
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4
Brush or rub the harissa mixture all over the chicken thighs, getting some under the skin where possible. Arrange chicken thighs skin-side up among the vegetables on the sheet, leaving space between pieces.
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5
Scatter whole garlic cloves around the pan and drizzle any leftover marinade over the vegetables. Roast for 25–30 minutes until vegetables are tender and chicken reaches 165°F (74°C) and skin is browned; rotate the pan once halfway through if needed.
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6
While the sheet pan roasts, combine plain yogurt, chopped mint, parsley, extra virgin olive oil, and the juice of the remaining lemon in a small bowl; season with a pinch of salt and stir to make the cooling sauce.
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7
Remove the pan from the oven and let chicken rest 5 minutes. Spoon the mint-yogurt sauce over the chicken and vegetables or serve it on the side. Sprinkle extra chopped parsley and a light dusting of smoked paprika to finish.
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