Sheet Pan Harissa Chicken

This easy one-pan dinner has tender chicken, glazed in savory harissa paste, roasted with lots of veggies and drizzled with a lemony herbed yogurt sauce. It’s an easy, healthy, and flavourful meal with minimal effort and clean up!

Suggested substitutions for Harissa Chicken

Chicken – I used boneless, skinless chicken breast, but you could also used chicken thighs, boneless or bone-in, your preference!

Vegetables – For this recipe, I prepared cauliflower and bell peppers. Try cubed sweet potatoes, baby potatoes, broccoli, green beans, or any vegetable that can take roasting.

Yogurt sauce – Greek yogurt is the basis for this sauce. You can use a dairy-free yogurt as a substitute. Don’t skimp on using the lemon, mint, and parsley! 

Harissa paste – Harissa paste is a delicious chili and garlic paste from Northern Africa and the Middle East. It usually comes in a tube. Can’t find it? Try substituting Asian chili garlic sauce.

How to serve Sheet Pan Harissa Chicken

I love this dish, just as is with the chicken and vegetables, and drizzled in the delicious sauce.

You can serve this with some rice, couscous, or wrapped in a flatbread alongside a cucumber salad.

Can you use Sheet Pan Harissa Chicken for meal prep?

Yes! After everything has cooked and cooled slightly, slice the chicken and divide into 4 containers, and divide the vegetables into 4 containers. Refrigerate until cool, then freeze for up to 3 months.

Print Recipe

Sheet Pan Harissa Chicken and Roasted Vegetables

Tender chicken, glazed in savory harissa paste, is roasted on a sheet pan with lots of veggies and drizzled with a lemony herb and garlic yogurt sauce. It’s an easy, healthy, and flavourful meal with minimal effort and clean up!

Prep Time5 minutes mins

Cook Time40 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: American, Mediterranean

Keyword: Chicken, greek yogurt, Harissa, Sheet Pan

Servings: 4 people

Equipment

• 1 Sheet pan
• Bowl for mixing

Ingredients

• 1 head cauliflower cut into small florets
• 1 each red, orange, and yellow bell peppers sliced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1 clove garlic crushed
• 3 teaspoons harissa paste divided
• 1 teaspoon brown sugar
• 2 large chicken breasts boneless skinless, sliced in half horizontally
• ½ cup full fat Greek yogurt
• zest & juice from 1 lemon
• 1 tablespoon fresh mint chopped
• 1 tablespoon fresh parsley chopped
• Black pepper to taste

Instructions

• Preheat oven to 400°F. In a large bowl, add chopped vegetables, 2 tablespoons of the olive oil, and ½ teaspoon of the kosher salt. Add to a sheet pan and spread out in a single layer. Roast veggies for 15 minutes while you prepare the chicken and sauce.
• In a bowl, add 2 teaspoons harissa paste, crushed garlic, brown sugar, 1 tablespoon olive oil, and ½ teaspoon salt. Mix well and set aside.
• Slice chicken breasts in half horizontally. Spread harissa mixture on both sides of the chicken.
• Add chicken to sheet pan with the vegetables, and continuing cooking until chicken is done (internal temperature 165°F).
• While the chicken is cooking, prepare the sauce by adding yogurt to a small bowl with 1 teaspoon of harissa paste, lemon zest and juice, and chopped mint & parsley. Stir to combine and set aside.
• Turn the oven on to broil, and broil for about 5 minutes until the chicken and vegetables get a little browned. Remove from oven and drizzle the yogurt sauce over everything.
• Makes 4 servings.

Notes

Did you make Sheet Pan Harissa Chicken? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.

More Sheet Pan recipes to try