Sheet Pan Harissa-Rubbed Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Tender chicken thighs marinated in smoky harissa and lemon zest, roasted with seasonal vegetables until caramelized and fragrant. This Mediterranean-inspired sheet-pan recipe (gluten-free, whole30), ready in about 40 minutes, pairs chicken thighs, harissa paste, lemon zest 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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
• 3 tbsp harissa paste
• 1 large lemon zest
• 2 tbsp olive oil
• 2 medium zucchini
• 1 large red onion
• 1 cup cherry tomatoes
• 4 garlic cloves
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Pat chicken thighs dry with paper towels, then rub with 2 tbsp olive oil, 3 tbsp harissa paste, and lemon zest from 1 large lemon.
2. Step 2: Slice zucchini into 1/2-inch thick rounds, quarter red onion, and halve cherry tomatoes. Place in a large bowl with 4 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
3. Step 3: Arrange chicken thighs and vegetables in a single layer on a parchment-lined baking sheet. Roast for 25 minutes until chicken reaches 165°F internally and vegetables are tender with browned edges.
4. Step 4: Let rest 5 minutes before serving, drizzling with any pan juices.