Sheet Pan Harissa Chicken with Roasted Vegetables and Hummus
This one-pan meal combines juicy, harissa marinated chicken with caramelized roasted vegetables, served alongside creamy hummus for dipping and spreading. It’s bold, wholesome, and fuss-free, with minimal cleanup.
⏱ Time
Prep: 15 minutes
Marinate: 30 minutes (optional, but recommended)
Cook: 30 minutes
Total: 45–60 minutes
Servings: 4
Ingredients
For the Chicken
1 ½ lbs (680 g) boneless skinless chicken thighs (or breasts)
2 tbsp harissa paste (mild or spicy, to taste)
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp cumin
Salt & black pepper, to taste
For the Vegetables
1 red bell pepper, sliced
1 zucchini, sliced into half moons
1 small eggplant, cubed
1 red onion, sliced into wedges
1 large carrot, sliced into sticks
2 tbsp olive oil
1 tsp dried oregano
Salt & black pepper, to taste
For Serving
1 cup hummus (store-bought or homemade)
Fresh parsley or cilantro, chopped
Lemon wedges
Warm pita bread or flatbread (optional)
Instructions
1. Marinate the Chicken
1. In a bowl, whisk harissa paste, olive oil, lemon juice, garlic, paprika, cumin, salt, and pepper.
2. Add chicken, coat well, and marinate at least 30 minutes (or up to overnight).
2. Roast the Vegetables & Chicken
1. Preheat oven to 425°F (220°C).
2. On a sheet pan, toss vegetables with olive oil, oregano, salt, and pepper. Spread into an even layer.
3. Place chicken thighs on the same sheet pan, nestled among the veggies.
4. Roast for 25–30 minutes, flipping chicken halfway, until cooked through (165°F / 74°C internal temperature) and vegetables are tender and slightly charred.
3. Serve
1. Spread a generous layer of hummus onto each plate.
2. Top with roasted chicken and vegetables.
3. Garnish with parsley/cilantro and a squeeze of lemon juice.
4. Serve with warm pita bread or flatbread if desired.
Notes & Tips
Make it a Bowl: Serve over quinoa, couscous, or rice instead of pita.
Vegetable Options: Swap in cauliflower, sweet potatoes, or cherry tomatoes.
Mild Version: Use less harissa or mix it with Greek yogurt for a creamy marinade.
Meal Prep: Store in containers with hummus on the side for up to 3 days.
❓ frequently asked questions FAQ
Q: Can I use bone-in chicken?
A: Yes, but increase roasting time to 40–45 minutes.
Q: What if I don’t have harissa?
A: Substitute with smoked paprika + chili flakes + tomato paste for a quick DIY version.
Q: Can I make it vegetarian?
A: Yes — replace chicken with chickpeas or halloumi and roast alongside the veggies.
Nutrition Information
Calories: 460
Protein: 35 g
Carbs: 22 g
Fiber: 6 g
Fat: 24 g
Sodium: 560 mg