Sheet Pan Harissa-Spiced Chicken with Chickpeas and Carrots

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

Roasted chicken thighs coated in smoky harissa spice blend, served with tender chickpeas and sweet carrots all cooked on one sheet pan for easy cleanup. This mediterranean-inspired sheet pan ready in about 50 minutes pairs skin-on 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 480 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.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp harissa paste, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 1/2 tsp salt, and 3/4 tsp black pepper until combined.
  2. Step 2: Add 6 bone-in chicken thighs, 1 can (15 oz) drained chickpeas, and 3 sliced carrots to the bowl. Toss well to evenly coat everything with the harissa mixture.
  3. Step 3: Spread the chicken, chickpeas, and carrots in a single layer on a rimmed baking sheet.
  4. Step 4: Roast in the oven for 30-35 minutes until the chicken skin is crispy and a thermometer inserted into the thickest part reads 165°F, stirring the chickpeas and carrots halfway through roasting.
  5. Step 5: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro. Serve warm with lemon wedges for squeezing over each portion.

Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 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 Chickpeas and Carrots?

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 harissa paste from drying out.

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

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 Chickpeas and Carrots 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 Chickpeas and Carrots?

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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