Half-Sheet Pan Harissa Chicken with Chickpeas and Carrots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Spicy harissa-marinated chicken thighs roasted on a sheet pan with chickpeas and carrots for an easy, flavorful one-pan meal. This mediterranean-inspired chicken (gluten free) ready in about 55 minutes pairs harissa paste, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 6 Mediterranean cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp harissa paste, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the bowl and toss to coat evenly with the harissa marinade.
  3. Step 3: Arrange the chicken thighs skin-side up on a half sheet pan. Scatter 1 can (15 oz) drained and rinsed chickpeas and 4 medium peeled and cut carrots (1/2-inch sticks) around the chicken.
  4. Step 4: Roast in the oven for 35-40 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
  5. Step 5: Remove the sheet pan from the oven and sprinkle 1/4 cup chopped fresh cilantro over the entire dish before serving.

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Frequently asked questions

How long does Half-Sheet Pan Harissa Chicken with Chickpeas and Carrots take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Sheet Pan Harissa Chicken with Chickpeas and Carrots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in Half-Sheet Pan Harissa Chicken with Chickpeas and Carrots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Sheet Pan Harissa Chicken with Chickpeas and Carrots for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Half-Sheet Pan Harissa Chicken with Chickpeas and Carrots gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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