Swift Harissa Chicken Sheet Pan Dinner

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

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 developed and reviewed.

Juicy chicken thighs roasted with a spicy North African harissa paste, paired with tender roasted vegetables for a fuss-free dinner. This North African-inspired chicken recipe (gluten free), ready in about 55 minutes, pairs bone-in chicken thighs, harissa paste, extra virgin 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 rice, quinoa, or a quick 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 North African cuisine 420 cal/serving

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Ingredients

6 pieces, skin-on bone-in chicken thighs
3 tbsp harissa paste
2 tbsp extra virgin olive oil
4 cloves, minced garlic cloves
1 large, sliced into 1/2-inch strips red bell pepper
2 medium, cut into 1/2-inch half-moons zucchini
1 medium, cut into wedges red onion
1 tsp salt
1/2 tsp black pepper
for serving, optional lemon wedges

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp harissa paste, 2 tbsp olive oil, and 4 minced garlic cloves until combined.
Step 2: Add 6 bone-in, skin-on chicken thighs to the bowl and toss thoroughly to coat each piece in the harissa marinade. Let marinate 10 minutes at room temperature.
Step 3: On a large rimmed baking sheet, arrange the marinated chicken thighs skin-side up. Scatter 1 large sliced red bell pepper (1/2-inch strips), 2 medium halved zucchinis (1/2-inch thick), and 1 medium red onion cut into wedges around the chicken.
Step 4: Sprinkle 1 tsp salt and 1/2 tsp black pepper evenly over chicken and vegetables. Roast in the preheated oven for 35-40 minutes until chicken skin is crisp and internal temperature reaches 165°F, and vegetables are tender.
Step 5: Remove from oven and let rest 5 minutes before serving with lemon wedges for an added bright finish.