Sheet Pan Harissa-Spiced Chicken with Roasted Cauliflower

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken thighs coated in a smoky harissa marinade roasted alongside caramelized cauliflower florets for an effortless Whole30 meal. This Mediterranean-inspired Whole30 recipe (paleo, gluten free), ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, cauliflower florets, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
4 cups cauliflower florets
3 tbsp harissa paste
3 tbsp extra virgin olive oil
4 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 1/2 tsp sea salt
1/2 tsp black pepper
1 tbsp fresh lemon juice
1/4 cup fresh parsley, chopped

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Instructions

Step 1: Preheat the oven to 425°F. In a large bowl, whisk together 3 tbsp harissa paste, 3 tbsp extra virgin olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 1/2 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice until smooth.
Step 2: Add 6 bone-in, skin-on chicken thighs and 4 cups cauliflower florets to the bowl. Toss well to evenly coat the chicken and cauliflower with the harissa marinade.
Step 3: Arrange the chicken thighs skin-side up on a large rimmed baking sheet, spacing them evenly. Scatter the cauliflower florets around the chicken.
Step 4: Roast in the preheated oven for 35-40 minutes until the chicken skin is crispy and the internal temperature reaches 165°F, and the cauliflower is tender and slightly browned.
Step 5: Remove from oven and sprinkle with 1/4 cup chopped fresh parsley before serving warm.