Harissa-Spiced Sheet Pan Chicken with Chickpeas and Carrots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Oven-roasted chicken thighs marinated in smoky harissa served with tender chickpeas and carrots all cooked together on one sheet pan for easy cleanup. This mediterranean-inspired chicken ready in about 60 minutes pairs harissa paste, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp harissa paste, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 1/2 tsp salt, and 1 tsp black pepper. Stir well.
  2. Step 2: Add 6 bone-in skin-on chicken thighs to the bowl and coat evenly with the harissa marinade. Let sit for 10 minutes.
  3. Step 3: On a large rimmed baking sheet, spread 4 large peeled and chopped carrots and 2 cups drained chickpeas. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt. Toss to coat.
  4. Step 4: Arrange the marinated chicken thighs on top of the vegetables. Roast in the oven for 35-40 minutes, until chicken skin is crispy and internal temperature reaches 165°F.
  5. Step 5: Remove from oven and drizzle 2 tbsp fresh lemon juice over everything. Sprinkle with 1/4 cup chopped fresh parsley before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 60 minutes (15 min prep + 45 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 Harissa-Spiced Sheet Pan 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 Harissa-Spiced Sheet Pan 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 Harissa-Spiced Sheet Pan Chicken with Chickpeas and Carrots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Harissa-Spiced Sheet Pan Chicken with Chickpeas and Carrots?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes