This sheet pan harissa chicken with roasted vegetables brings a burst of bold and exotic flavors to your weeknight dinner table. The chicken pieces are coated in a vibrant harissa sauce, infusing them with a delightful combination of spicy, smoky, and slightly tangy notes. As they roast on the sheet pan, the chicken takes on a beautiful caramelized char while remaining tender and juicy on the inside. The medley of vegetables alongside, complements the dish with a touch of sweetness and a hint of earthiness. The tahini sauce also adds a tangy creaminess. Did I mention this dish is also meal prep friendly?
This sheet pan harissa chicken is best enjoyed during the cooler seasons, particularly in the fall and winter. The warming and spicy flavors of harissa complement the comfort food cravings that often arise during these times.
If you love this weeknight dinner recipe, you will love my sheet pan pecan crusted chicken with fall harvest vegetables.
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Ingredients
- Chicken Breast, thinly sliced
- Russet Potatoes, Sliced
- Chickpeas, Rinsed and Drained
- Cauliflower, Fresh or Frozen
- Avocado Oil
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Harrisa Paste
For the Dressing:
- Tahini
- Lemon Juice
- Salt
- Pepper
- Water
See recipe card for quantities.
Instructions
- Pre-heat your oven to 400 F and set your rack to the middle position.
- Add your sliced potatoes, rinsed and drained chickpeas, cauliflower (I used frozen) and your chicken breast to an XL baking sheet in an even layer. Drizzle with avocado oil, add your salt and pepper and then a heaping tablespoon of Harrisa paste to the top of each chicken breast. Use your clean hands or a basting brush to evenly distribute your seasonings and harissa paste all over the chicken and vegetables.
- Bake for 20 -23 minutes until your potatoes are fork tender and your chicken has reaches and internal temperature of 165 F.
- While your dish is baking, add in your tahini, lemon juice, salt and pepper and mix until you form a paste. Add in your water slowly and mix thoroughly to thin out your paste to your desired consistency.
- Once your dish is cooked through, let your chicken rest for 5 minutes, slice the chicken, place it back on the pan. Once you’re ready to serve, plate your portion, drizzle with your tahini sauce and serve. If you are meal prepping, let your meal cool down completely before placing in an air tight container, drizzling your tahini sauce over and storing in the fridge until ready to enjoy.
Hint: Make sure that there are no leftover clumps in your tahini sauce by continuing to mix until they disappear.
Hint: If you don’t have an XL baking sheet and you aren’t able to get your chicken and vegetables in an even, single layer, use two separate sheet pans.
Substitutions
If you are interested in making this sheet pan harissa chicken but you have dietary restrictions, you can make the following substitutions:
- Vegan/Vegetarian-skip the chicken and use diced, drained and pressed tofu to make this recipe vegan and vegetarian.
This recipe is already gluten-free and dairy-free.
Variations
- Spicy – Add more or less harissa paste to make this recipe more or less spicy.
If you like this recipe, you will love my vegan mediterranean meal prep recipe.
Equipment
All you need to make this sheet pan meal is an XL (15×21) Sheet Pan.
If you are in the market for a nice extra large sheet pan, I bought mine off amazon and I am obsessed!
If you are meal prepping this sheet pan dish, these are some of my favorite glass bento box containers.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store leftovers of this weeknight dinner or meal prep in an air-tight container in the fridge for up to 5 days.
Top tip
Add fresh herbs such as rosemary, thyme and basil to take this fall harvest dish to the next level.
FAQ
Yes, this recipe is already gluten-free
You can use two half sheet pans if you don’t have one XL pan.
Meal Prep Friendly
Looking for other meal prep recipes like this? Try these:
Fall
Looking for more fall recipes like this? Try these:
Jump to: Recipe
Sheet Pan Harissa Chicken
Equipment
Ingredients
- 1 Pound Chicken Breast 4 thinly sliced fillets
- 1 Pound Russet Potatoes Sliced into 1" pieces
- 1 Can Chickpeas Rinsed and Drained
- 16 Ounces Cauliflower Fresh or Frozen (1 bag)
- 1-2 Tablespoons Avocado Oil
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 4 Heaping Tablespoons Harrisa Paste
- For the Dressing:
- 2 Tablespoons Tahini
- 2 Tablespoons Lemon Juice
- ¼ Teaspoon Salt
- ¼ Teaspoon Pepper
- 2-3 Tablespoons Water
Instructions
- Pre-heat your oven to 400 F and set your rack to the middle position.
- Add your sliced potatoes, rinsed and drained chickpeas, cauliflower (I used frozen) and your chicken breast to an XL baking sheet in an even layer. Drizzle with avocado oil, add your salt and pepper and then a heaping tablespoon of Harrisa paste to the top of each chicken breast. Use your clean hands or a basting brush to evenly distribute your seasonings and harissa paste all over the chicken and vegetables.
- Bake for 20 -23 minutes until your potatoes are fork tender and your chicken has reaches and internal temperature of 165 F.
- While your dish is baking, add in your tahini, lemon juice, salt and pepper and mix until you form a paste. Add in your water slowly and mix thoroughly to thin out your paste to your desired consistency.
- Once your dish is cooked through, let your chicken rest for 5 minutes, slice the chicken, place it back on the pan. Once you’re ready to serve, plate your portion, drizzle with your tahini sauce and serve. If you are meal prepping, let your meal cool down completely before placing in an air tight container, drizzling your tahini sauce over and storing in the fridge until ready to enjoy.
- Hint: Make sure that there are no leftover clumps in your tahini sauce by continuing to mix until they disappear.
- Hint: If you don’t have an XL baking sheet and you aren’t able to get your chicken and vegetables in an even, single layer, use two separate sheet pans.
Video
Notes
Substitutions
If you are interested in making this sheet pan harissa chicken but you have dietary restrictions, you can make the following substitutions:- Vegan/Vegetarian-skip the chicken and use diced, drained and pressed tofu to make this recipe vegan and vegetarian.
Variations
- Spicy – Add more or less harissa paste to make this recipe more or less spicy.
Equipment
All you need to make this sheet pan meal is an XL (15×21) Sheet Pan. If you are in the market for a nice extra large sheet pan, I bought mine off amazon and I am obsessed! If you are meal prepping this sheet pan dish, these are some of my favorite glass bento box containers. Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.Storage
Store leftovers of this weeknight dinner or meal prep in an air-tight container in the fridge for up to 5 days.Top tip
Add fresh herbs such as rosemary, thyme and basil to take this fall harvest dish to the next level.Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Sarah says
Really amazing if you love spicy 🌶️ dishes! Wouldn’t recommend if you don’t!
Lynn Foster says
This is great! My veggies seemed to need a little more cook time though. I’d maybe put it all in and pull the chicken out when it’s done. Yum!