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Roasted Harissa Chicken and Veggies

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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.

Ingredients

Scale
  • 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

  1. In a bowl, whisk together harissa paste, olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, salt, and pepper.
  2. Rub the mixture generously over the chicken thighs. Let marinate for at least 30 minutes or overnight in the refrigerator.
  3. Preheat oven to 400°F (200°C).
  4. In a large bowl, toss zucchini, eggplant, carrots, potatoes, cherry tomatoes, and bell pepper with olive oil, salt, and pepper.
  5. Spread the vegetables evenly in a cast-iron skillet or roasting pan.
  6. Place the marinated chicken thighs on top of the vegetables, skin side up.
  7. Roast for 40–45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy.
  8. Optional: Broil for an additional 2–3 minutes for extra crispiness.
  9. 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

Find it online: https://yumfoodusa.com/roasted-harissa-chicken-and-veggies/