Harissa-Spiced Sheet Pan Chicken with Chickpeas and Roasted Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant North African-inspired sheet pan dinner featuring tender chicken thighs, smoky roasted peppers, and spicy harissa chickpeas. This Mediterranean-inspired sheet-pan recipe, ready in about 50 minutes, pairs chicken thighs, bone-in, skin-on, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 35 min Serves 6 Mediterranean cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk 3 tbsp olive oil with 3 tbsp harissa paste, 1 tsp smoked paprika, 1 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Add 6 chicken thighs, 1 can (15 oz) drained chickpeas, and 2 sliced red bell peppers to the bowl. Toss thoroughly to coat everything evenly with the harissa mixture.
  3. Step 3: Arrange chicken, chickpeas, and peppers in a single layer on a large rimmed sheet pan.
  4. Step 4: Roast in the preheated oven for 30-35 minutes until the chicken skin is crisp and an internal temperature of 165°F is reached.
  5. Step 5: Remove from oven and sprinkle with 1/4 cup chopped fresh parsley before serving warm.

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