Honey Harissa Chicken Sheet Pan
Juicy chicken thighs roasted with a sweet and mildly spicy honey-harissa glaze, alongside roasted vegetables. All baked together on one pan for an easy, flavorful Mediterranean meal.
🕒 Time & Serving
Serves: 4
Prep: 15 minutes
Cook: 30–35 minutes
Total: 45–50 minutes
🧺 Ingredients
Chicken & Marinade
4 chicken thighs (bone-in or boneless)
2 tablespoons honey
1 tablespoon harissa paste (adjust for mild heat for kids)
1 tablespoon olive oil
2 garlic cloves, minced
Juice of ½ lemon
Salt & black pepper
Vegetables (Optional)
1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, cut into wedges
1 tablespoon olive oil
Salt & pepper
Garnish
Fresh parsley or cilantro, chopped
Lemon wedges
👩🍳 Instructions
1️⃣ Marinate Chicken
In a bowl, mix honey, harissa, olive oil, garlic, lemon juice, salt, and pepper.
Coat chicken thoroughly and let it sit 10–15 minutes (or up to 1 hour).
2️⃣ Prepare Sheet Pan
Preheat oven to 200°C / 400°F.
Arrange chicken on a lined baking tray.
Toss vegetables with olive oil, salt, and pepper and spread around chicken.
3️⃣ Roast
Bake 30–35 minutes until chicken is cooked through and golden, and vegetables are tender.
Optional: broil 1–2 minutes at the end for extra crispiness.
4️⃣ Serve
Plate chicken and roasted veggies together.
Garnish with fresh parsley or cilantro and a squeeze of lemon.
👶 Kid-Friendly Tips
Reduce harissa for very mild heat
Use more honey if kids prefer sweeter glaze
Serve veggies and chicken separately if picky eaters
🥗 Nutritional Info
Calories: ~380 kcal
Protein: 30 g
Fat: 18 g
Carbs: 20 g
Mediterranean Twist
Add olives or preserved lemons to vegetables for extra Mediterranean flavor
Serve over couscous, quinoa, or rice for a complete meal
Drizzle extra virgin olive oil just before serving for richness