Harissa-Roasted Chicken with Bell Peppers and Zucchini

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Tender chicken thighs marinated in smoky harissa and lemon, roasted with seasonal vegetables until caramelized and golden. This Mediterranean-inspired one-pot recipe, ready in about 55 minutes, pairs chicken thighs, harissa paste, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Ingredients

• 1.5 lbs (bone-in, skin-on) chicken thighs
• 3 tbsp harissa paste
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2 medium (sliced into 1-inch pieces) bell peppers
• 2 medium (sliced into 1/2-inch rounds) zucchini
• 4 cloves (minced) garlic
• 1 medium (sliced) onion
• 1 tsp salt
• 1/2 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. In a medium bowl, combine 2 tbsp olive oil, 3 tbsp harissa paste, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lbs chicken thighs (bone-in, skin-on), turning to coat evenly; let marinate for 15 minutes.
2. Step 2: In a separate bowl, toss 2 medium bell peppers (sliced into 1-inch pieces), 2 medium zucchini (sliced into 1/2-inch rounds), 1 medium onion (sliced), and 4 minced garlic cloves with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Step 3: Arrange marinated chicken thighs in a single layer on a parchment-lined baking sheet. Surround with vegetable mixture. Roast for 25-30 minutes until chicken reaches 165°F internal temperature and vegetables are tender and slightly browned.