Pan-Seared Chicken Thighs with Harissa and Roasted Vegetables

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Juicy pan-seared chicken thighs glazed with smoky harissa complemented by a medley of oven-roasted vegetables. This Mediterranean-inspired chicken recipe (gluten free), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 3 tbsp harissa paste
• 3 tbsp olive oil
• 1 large red bell pepper (cut into 1-inch pieces)
• 1 medium zucchini (cut into 1-inch pieces)
• 1 medium red onion (cut into wedges)
• 3 garlic cloves (minced)
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley (chopped)

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 large chopped red bell pepper, 1 medium chopped zucchini, and 1 medium red onion cut into wedges with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread vegetables on a baking sheet and roast for 25 minutes until tender and slightly caramelized.
2. Step 2: Meanwhile, pat dry 4 bone-in, skin-on chicken thighs and rub evenly with 3 tbsp harissa paste. Season with 1/2 tsp salt and 1/2 tsp black pepper.
3. Step 3: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6-7 minutes until skin is crisp and golden. Flip and cook another 5 minutes.
4. Step 4: Transfer chicken to the oven for 10 minutes to finish cooking through. Remove chicken and roasted vegetables from oven. Sprinkle 3 minced garlic cloves over vegetables and toss with 2 tbsp chopped fresh parsley before serving alongside chicken.