Easy Harissa Chicken Recipe
This Harissa Chicken Recipe is simple, filling and will be on your dinner table in under 30 minutes. Juicy chicken thighs, cauliflower florets and diced mini tri-color potatoes are seasoned to perfection and then coated with harissa paste and extra virgin olive oil. This Harissa Chicken pairs beautifully with Garlic Turmeric Rice for a complete meal.
Just like in my Harissa Cottage Cheese Dip, I love the spice level of harissa. I’m using store bought harissa paste to make this recipe easy. Harissa is a hot chile paste that consists of roasted red peppers, spices and olive oil.
Why this recipe works
- Meal Prep Friendly: Similar to my Greek Yogurt Chicken, Pumpkin Glazed Chicken, Italian Chicken Thighs, and my Sheet-Pan Za’atar Chicken , this Harissa Chicken Thighs recipe is perfect for meal prep.
- Versatile : Serve with side dishes like Roasted Za’atar Potatoes, Rosemary Carrots or Rosemary Sweet Potato Mash or enjoy these Harissa Chicken Thighs over a salad.
- Nutritious and Balanced: This dish is high in protein. It’s a great clean eating meal that will satisfy you for longer.
- One Pan Convenience: Sheet-pan meals are always a win for easy clean up and less time spent in the kitchen.
Ingredients needed for Harissa Roasted Chicken
- Boneless skinless chicken thighs.
- Colorful potatoes. Use mini tri-color potatoes with red, yellow and purple.
- Cauliflower florets.
- Harissa paste. I recommend Trader Joe’s or Mina.
- Extra virgin olive oil.
- Salt and pepper.
- Garlic powder.
- Paprika.
- Onion powder.
- Fresh parsley. Optional garnish.
How to make this Harissa Chicken Recipe
Step One: Start with preheating your oven to 400 degrees F. Line a sheet pan with foil or parchment paper for easy clean up.
Step Two: Gather all of the dry spices into a small bowl and mix well to combine. This will be your seasoning for this dish.
Step Three: Place the chicken thighs, cauliflower florets and the diced potatoes onto the prepared sheet pan. Sprinkle the spice mix evenly over everything .Drizzle with the olive oil then add the harissa paste and toss to coat everything.
Step Four: Roast in the oven for about 23-25 minutes until chicken reaches internal temp of 165 degrees F and potatoes and cauliflower are golden.
Storing and reheating
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for 1-2 minutes.
Helpful tips for this Sheet Pan Harissa Chicken
- Use boneless skinless chicken thighs for best results.
- Don’t over crowd the pan. This will cause the cauliflower and potato to steam and not roast.
- Use parchment paper or foil for easy clean-up.
- Store-bought harissa can range from mild to very spicy depending on the brand. If you are sensitive to heat, start with a little bit and adjust the spice level to your liking.
- Use a meat thermometer for accurate temperature.
Serving suggestions
- Serve on top of a salad like Cauliflower Tabbouleh , rice such as Garlic Turmeric Rice , quinoa or couscous.
- Pair with more potatoes such as Roasted Za’atar Potatoes, Whole30 Mashed Potatoes, Root Vegetable Mash or Cumin Sweet Potatoes.
- Enjoy with more roasted vegetables such as Rosemary Carrots, Whole30 Brussel Sprouts with Peppers or Roasted Carrots with Brussel Sprouts.
- Add in more protein and fiber and toss in chickpeas or top with crunchy Turmeric Chickpeas.
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Harissa Chicken Recipe
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Equipment
Ingredients
- 2 pound chicken thighs boneless skinless
- 5 potato
- ½ head of cauliflower cut into florets
- 2 tbsp harissa paste
- 4 tbsp extra virgin olive oil
- 3/4 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
Instructions
- Start with preheating your oven to 400 degrees F. Line a sheet pan with foil or parchment paper for easy clean up.
- Gather all of the dry spices into a small bowl and mix well to combine. This will be your seasoning for this dish.
- Place the chicken thighs, cauliflower florets and the diced potatoes onto the prepared sheet pan. Sprinkle the spice mix evenly over everything. Drizzle with the olive oil then add the harissa paste. Toss to coat everything.
- Roast in the oven for about 23-25 minutes until chicken reaches internal temp of 165 degrees F and potatoes and cauliflower are golden.
Notes
Store in an airtight container in the fridge for up to 2-3 days. Helpful tips:
Use boneless skinless chicken thighs for best results.
Don’t over crowd the pan. This will cause the cauliflower and potato to steam and not roast.
Store-bought harissa can range from mild to very spicy depending on the brand. If you are sensitive to heat, start with a little bit and adjust the spice level to your liking.
Use a meat thermometer for accurate temperature. If you’re trying to stay organized with meal planning this month, I’ve been using Meals Hero (affiliate link) to save and plan recipes in one place. You can create meal plans using your favorite recipes (even your own handwritten ones, from blogs or social media) and you can order the groceries straight to your door. Click the link above to find out more and give it a try!
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
