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Sheet Pan Honey Harissa Chicken with Roasted Vegetables

Close-up of glazed harissa chicken pieces served with roasted sweet potatoes and red onions on a white plate.
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Make a flavorful, slightly sweet and spicy chicken dinner using a simple sheet pan method. This recipe is quick for weeknights and great for meal prepping.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1/4 cup harissa paste
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large sweet potato, peeled and cubed
  • 1 red bell pepper, chopped
  • 1 yellow onion, cut into wedges

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, whisk together the harissa paste, honey, olive oil, minced garlic, salt, and pepper to create the marinade.
  3. Add the chicken pieces, sweet potato, bell pepper, and onion to the bowl. Toss everything until the chicken and vegetables are evenly coated with the marinade.
  4. Spread the chicken and vegetables in a single layer onto the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary for better roasting.
  5. Bake for 20 to 25 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the vegetables are tender and slightly caramelized.
  6. Serve immediately over rice or greens for harissa chicken bowls, or enjoy as is.

Notes

  • For a tangier flavor, add 1 tablespoon of lemon juice to the marinade.
  • If you prefer a creamier finish, drizzle with a simple cilantro yogurt sauce after baking.
  • This recipe works well with chicken breasts, but thighs stay juicier during the high heat cooking.

Nutrition

Find it online: https://afripaket.com/sheet-pan-honey-harissa-chicken-recipe/