This Roasted Harissa Chicken and Veggies recipe delivers bold, smoky-spicy flavor with minimal effort. Juicy, crispy-skinned chicken thighs are coated in a rich harissa glaze and roasted atop a colorful bed of seasoned vegetables. Everything comes together on one pan, making this dish both visually impressive and incredibly convenient—perfect for casual weeknights or elegant dinners alike.
Why You’ll Love This Recipe
This one-pan meal balances ease with bold flavor. Harissa paste infuses the chicken with a smoky, mildly spicy depth, while roasted vegetables soak up all the delicious juices. The crispy skin contrasts beautifully with the tender, juicy meat and caramelized vegetables. It’s a satisfying, wholesome dinner that’s equally suitable for a busy evening or a casual gathering with guests. Plus, it stores and reheats well for meal prep.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 bone-in, skin-on chicken thighs
- 3 tbsp harissa paste (mild or spicy)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt & black pepper, to taste
For the Veggies:
- 2 cups zucchini, chopped
- 2 cups eggplant, chopped
- 1 ½ cups carrots, sliced
- 2 cups potatoes, cubed
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
Directions
- Marinate chicken: In a medium bowl, combine the harissa paste, olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, and black pepper. Rub the marinade generously over the chicken thighs. Let the chicken marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
- Prep veggies: In a large bowl, toss all the chopped vegetables—zucchini, eggplant, carrots, potatoes, cherry tomatoes, and bell pepper—with olive oil, salt, and pepper to coat evenly.
- Assemble: Spread the seasoned vegetables evenly in a large cast-iron skillet or roasting pan. Place the marinated chicken thighs on top of the vegetables, skin side up.
- Roast: Bake in a preheated oven at 400°F (200°C) for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- Finish and serve: Optionally, broil the chicken for an additional 2–3 minutes to enhance crispiness. Garnish with chopped fresh parsley or cilantro. Serve hot with crusty bread, couscous, or rice.
Servings and timing
This recipe yields 4 servings.
Preparation time: 15 minutes (plus marinating time)
Cooking time: 45 minutes
Total time: About 1 hour (not including marination)
Variations
- Vegetarian Alternative: Replace chicken with halloumi slices or thick tofu slabs marinated in the harissa glaze and roast alongside the vegetables.
- Different Proteins: Try using bone-in chicken breasts, lamb chops, or even salmon fillets (reduce roasting time for seafood).
- Seasonal Veggies: Substitute with seasonal options such as butternut squash, parsnips, or Brussels sprouts.
- Extra Heat: Add crushed red pepper flakes or use extra-spicy harissa for a bolder kick.
- Milder Version: Use mild harissa or reduce the amount to tone down the spice level.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the cooked chicken and vegetables in portions for up to 2 months, though vegetables may soften slightly upon reheating.
Reheating: Reheat in a 350°F (175°C) oven for 15–20 minutes or until warmed through. Alternatively, microwave in 1-minute increments until heated evenly, though the skin may lose some crispness.
FAQs
What is harissa?
Harissa is a North African chili paste made from roasted peppers, spices, and herbs. It adds smoky, spicy, and tangy flavors to dishes.
Can I use boneless chicken thighs?
Yes, though the skin-on, bone-in version gives more flavor and better texture. Adjust cooking time to 30–35 minutes for boneless cuts.
Is this dish spicy?
It depends on the harissa used. Mild versions offer warmth without heat, while spicy varieties bring more intensity.
Can I prep everything ahead of time?
Yes. Marinate the chicken and chop the vegetables a day in advance. Store separately in the fridge until ready to roast.
What sides pair well with this dish?
Crusty bread, couscous, rice, or a light yogurt sauce pair beautifully to balance the flavors.
Can I cook everything in a sheet pan?
Absolutely. A sheet pan works just as well as a skillet or roasting pan—just ensure everything fits in a single layer.
How do I get the chicken skin extra crispy?
Broil the chicken for 2–3 minutes at the end of roasting. Ensure it’s placed skin side up and uncovered.
Can I substitute harissa with something else?
You can use a mix of chili paste, tomato paste, smoked paprika, and cumin if harissa isn’t available, though the flavor will differ slightly.
How do I know when the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). The juices should run clear when pierced.
Are leftovers good for meal prep?
Yes, this dish holds up well and makes a flavorful, reheatable lunch or dinner for the next few days.
Conclusion
Roasted Harissa Chicken and Veggies is a striking, one-pan meal that doesn’t compromise on flavor or simplicity. With its bold spices, crispy skin, and tender roasted vegetables, it’s ideal for both weeknight dinners and special occasions. The versatility, ease of preparation, and meal prep potential make this dish a go-to for flavorful, fuss-free dining.
PrintRoasted Harissa Chicken and Veggies
Juicy, crispy-skinned chicken thighs roasted with colorful vegetables and coated in a smoky-spicy harissa glaze. This bold, one-pan meal is both weeknight-easy and dinner-party worthy.
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasted
- Cuisine: Middle Eastern
Ingredients
- 4 bone-in, skin-on chicken thighs
- 3 tbsp harissa paste (mild or spicy)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt & black pepper, to taste
- 2 cups zucchini, chopped
- 2 cups eggplant, chopped
- 1 ½ cups carrots, sliced
- 2 cups potatoes, cubed
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
Instructions
- In a bowl, whisk together harissa paste, olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, salt, and pepper.
- Rub the mixture generously over the chicken thighs. Let marinate for at least 30 minutes or overnight in the refrigerator.
- Preheat oven to 400°F (200°C).
- In a large bowl, toss zucchini, eggplant, carrots, potatoes, cherry tomatoes, and bell pepper with olive oil, salt, and pepper.
- Spread the vegetables evenly in a cast-iron skillet or roasting pan.
- Place the marinated chicken thighs on top of the vegetables, skin side up.
- Roast for 40–45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
- Optional: Broil for an additional 2–3 minutes for extra crispiness.
- Garnish with fresh parsley or cilantro and serve hot with crusty bread, couscous, or rice.
Notes
- Adjust the amount of harissa paste based on your heat preference.
- Broil at the end for crispier chicken skin.
- Leftovers store well in the fridge for up to 3 days—great for meal prep.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 110mg