Sheet Pan Harissa-Spiced Chicken with Carrots and Cauliflower

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted with North African harissa, sweet carrots, and tender cauliflower for a vibrant, one-pan meal. This mediterranean-inspired sheet pan 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 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1.5 lbs chicken thighs with 2 tbsp harissa paste, 1 tbsp olive oil, and 1 tsp smoked paprika until evenly coated, then season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Add 1 lb peeled, 1/2-inch diced carrots and 1 head cauliflower, cut into small florets, to the bowl and toss until vegetables are evenly coated with the spice mixture.
  3. Step 3: Spread chicken and vegetables in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, flipping halfway through, until chicken is golden brown and internal temperature reaches 165°F and carrots are tender when pierced.
  4. Step 4: Transfer to a serving plate and sprinkle with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Sheet Pan Harissa-Spiced Chicken with Carrots and Cauliflower take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Harissa-Spiced Chicken with Carrots and Cauliflower?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Sheet Pan Harissa-Spiced Chicken with Carrots and Cauliflower?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Harissa-Spiced Chicken with Carrots and Cauliflower for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet Pan Harissa-Spiced Chicken with Carrots and Cauliflower?

Mediterranean sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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