Sheet-Pan Harissa Chicken with Carrots and Chickpeas

Why You’ll Love This Recipe

• One pan, big flavors: smoky-sweet harissa, bright lemon, and savory chicken.
• Mild heat that’s family-friendly, with easy ways to dial it up or down.
• Balanced dinner in 35 minutes of cook time—protein, veg, and legumes together.
• Golden, caramelized edges and crispy chickpeas with minimal effort.

Grocery List

• Produce: Carrots, garlic, lemons, fresh parsley, fresh mint, red onion (optional)
• Dairy: Plain whole-milk Greek yogurt; feta (optional for serving)
• Pantry: Bone-in skin-on chicken thighs, mild harissa paste, canned chickpeas, extra-virgin olive oil, honey, ground cumin, smoked paprika, kosher salt, black pepper

Full Ingredients

Chicken & Marinade

• 4 bone-in, skin-on chicken thighs (about 2 to 2.5 lb total)
• 2 tbsp mild harissa paste
• 1/4 cup plain whole-milk Greek yogurt
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, finely grated
• 1 lemon: 1 tsp finely grated zest + 2 tbsp juice
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp honey
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Vegetables & Sheet-Pan Mix-Ins

• 1 lb carrots, peeled and sliced 1/2-inch thick on a bias
• 1 (15-oz) can chickpeas, drained, rinsed, and very well dried
• 1 small red onion, cut into 8 wedges (optional)
• 2 tbsp extra-virgin olive oil
• 1 tsp mild harissa paste
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 lemon, cut into 6–8 wedges

To Finish

• 1/2 cup loosely packed chopped fresh herbs (parsley and mint)
• Optional: 1/2 cup plain Greek yogurt and/or 2 oz crumbled feta for serving
• Optional: 1 tsp extra-virgin olive oil for drizzling
• Flaky sea salt, to taste

Step-by-Step Instructions

Step 1: Mix a mild harissa marinade

In a medium bowl, whisk together the harissa paste, yogurt, 2 tablespoons olive oil, grated garlic, lemon zest and 2 tablespoons juice, cumin, smoked paprika, honey, kosher salt, and black pepper until smooth. This yogurt-based marinade keeps the harissa gentle while tenderizing the chicken.

Step 2: Season and briefly marinate the chicken

Pat the chicken thighs very dry with paper towels. Add them to the bowl and coat thoroughly, rubbing some marinade under the skin and over the meat for flavor. Try to keep the top of the skin mostly free of marinade for crisping later. Let sit for 15 minutes at room temperature while you heat the oven and prep the vegetables.

Step 3: Preheat the pan and prep the vegetables

Place a rimmed half sheet pan (18×13 inches) in the oven and heat to 425°F (220°C) with a rack in the upper third. In a large bowl, toss the carrots, chickpeas, and red onion with 2 tablespoons olive oil, 1 teaspoon harissa, 1/2 teaspoon cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper until evenly coated.

Step 4: Load the hot pan

Carefully remove the hot sheet pan. Quickly spread the vegetables in an even layer, leaving four spaces for the chicken. Nestle the chicken thighs skin-side up on the pan. If any marinade is on the skin, gently wipe it off so the skin can crisp; keep the marinade under and around the thighs. Tuck the lemon wedges around the pan.

Step 5: Roast, toss, and finish cooking

Roast for 20 minutes. Slide the pan out and use a spatula to toss the vegetables (leave the chicken in place), then return to the oven and roast for 12–15 minutes more, until the chicken registers 165–175°F (74–79°C) in the thickest part. For extra-crispy skin, switch to broil on high for 2–3 minutes, watching closely.

Step 6: Add lemon and herbs, then serve

Let the pan rest 5 minutes. Squeeze the roasted lemon wedges over the chicken and vegetables. Shower with the chopped parsley and mint and a pinch of flaky salt. Drizzle with a little olive oil if you like. Serve straight from the pan or transfer to a platter with dollops of yogurt and a sprinkle of feta (optional).

Pro Tips

• Dry those chickpeas thoroughly so they roast instead of steam—spread on a towel and pat well.
• Keep the chicken skin mostly free of marinade; fat + dry skin = better blistering and crispness.
• Preheating the sheet pan jump-starts browning and helps the chickpeas crisp.
• Harissa heat varies by brand—taste yours. For extra-mild, use 1 tbsp in the marinade; for spicier, add up to 3 tbsp.
• Aim for 175°F in thighs if you like them extra tender and juicy; they can handle higher temps than breasts.

Variations

• Boneless swap: Use 2 lb boneless, skinless thighs. Roast at 425°F for 18–22 minutes total, broiling 1–2 minutes if desired.
• Chicken breasts: Use 4 small breasts (about 2 lb). Roast at 425°F for 22–28 minutes to 160°F, rest to 165°F.
• Vegetarian sheet pan: Skip chicken. Add 1 extra can chickpeas and 1 lb cauliflower florets; use the marinade as a veg coating (omit yogurt if desired). Roast 25–30 minutes.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead (refrigerated). Prep and refrigerate the vegetables up to 1 day in advance. Refrigerate leftovers in an airtight container for up to 4 days. Reheat on a sheet pan at 375°F (190°C) for 10–12 minutes; broil briefly to re-crisp. Cooked chicken thighs freeze well for up to 3 months; thaw overnight and reheat as above.

Nutrition (per serving)

Approximate values (without optional yogurt/feta): 550 calories; 33 g protein; 29 g carbohydrates; 32 g fat; 6 g fiber; 780 mg sodium; 10 g sugars.