Make a flavorful, slightly spicy chicken dinner quickly using this easy sheet pan method. This recipe balances the heat of harissa with sweet honey for a balanced glaze.
Author:maddie-thompson
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:North African
Diet:Low Fat
Ingredients
Scale
2 lbs boneless, skinless chicken thighs or breasts
1/4 cup harissa paste
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 red bell pepper, cut into chunks
1 zucchini, chopped
1 red onion, cut into wedges
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
In a medium bowl, whisk together the harissa paste, honey, olive oil, lemon juice, salt, and pepper to create the marinade.
Place the chicken pieces in the bowl and toss to coat them completely in the marinade. Let the chicken sit for at least 10 minutes, or up to 4 hours in the refrigerator for deeper flavor.
Arrange the marinated chicken pieces on one side of the prepared baking sheet.
Toss the chopped bell pepper, zucchini, and red onion with any remaining marinade or a drizzle of olive oil and spread them on the other side of the baking sheet.
Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) and the vegetables are tender.
Serve the harissa chicken and roasted vegetables immediately over rice, couscous, or as part of a bowl.
Notes
For a CAVA-style bowl, serve this chicken over brown rice with chopped cucumber, feta cheese, and a dollop of plain Greek yogurt.
If you prefer crispier edges, switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning the honey glaze.
You can substitute chicken thighs for breasts; thighs stay juicier during roasting.