Sheet Pan Harissa-Spiced Chicken Thighs with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Juicy chicken thighs rubbed with fiery harissa paste and roasted alongside colorful vegetables for an effortless flavorful dinner. This Middle Eastern-inspired chicken recipe, ready in about 55 minutes, pairs bone-in 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 460 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.

Ingredients

• 6 pieces, skin on bone-in chicken thighs
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 2 medium, peeled and cut into 1-inch cubes sweet potatoes
• 1 large, sliced into strips red bell pepper
• 1 large, cut into wedges red onion
• 4, whole peeled garlic cloves
• 1, sliced into rounds lemon
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 3 tbsp harissa paste, 2 tbsp olive oil, 1 tsp ground cumin, 1 1/2 tsp salt, and 1 tsp black pepper. Add 6 bone-in chicken thighs and toss to coat evenly with the spice mixture.
2. Step 2: On a large rimmed baking sheet, spread out 2 peeled and cubed medium sweet potatoes, 1 large sliced red bell pepper, 1 large cut red onion into wedges, and 4 whole peeled garlic cloves. Drizzle vegetables with a little olive oil and season with salt and pepper to taste, tossing to combine.
3. Step 3: Nestle the harissa-coated chicken thighs among the vegetables on the sheet pan. Arrange 1 sliced lemon in rounds over the chicken and vegetables.
4. Step 4: Roast in the preheated oven for 35-40 minutes until chicken skin is crispy and internal temperature reaches 165°F, and vegetables are tender and caramelized.
5. Step 5: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over everything, and let rest for 5 minutes before serving.