Sheet Pan Harissa-Roasted Chicken with Lemon and Olives
Tender chicken thighs roasted with smoky harissa, plump olives, and zesty lemon for a vibrant one-pan meal. This Mediterranean-inspired sheet-pan recipe (gluten-free), ready in about 40 minutes, pairs 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 420 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
- 1.5 lbs chicken thighs
- 2 tbsp harissa paste
- 3 tbsp olive oil
- 1 lemon
- 1/2 cup kalamata olives
- 4 garlic cloves
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels and place in a single layer on a parchment-lined sheet pan.
- Step 2: Whisk harissa paste, 2 tbsp olive oil, lemon zest, minced garlic, oregano, smoked paprika, salt, and pepper in a small bowl. Rub mixture evenly over chicken thighs.
- Step 3: Scatter olives and remaining 1 tbsp olive oil around chicken. Roast for 25-30 minutes until chicken reaches 165°F internally and edges are golden.
- Step 4: Squeeze fresh lemon juice over chicken and serve immediately with roasted vegetables.
