Easy Harissa Orange Chicken

This easy sheet pan harissa orange chicken recipe brings a burst of bright citrus and smoky spice in one simple meal. It’s designed for busy weeknights when you want flavor without fuss. The combination of harissa and fresh orange creates a lively marinade that infuses the chicken with a vibrant taste while roasting all the vegetables alongside keeps the cleanup minimal.

I first made this on a busy weeknight when I needed a flavorful dinner fast. Now it’s a regular request around here because of the balance between warm spices and refreshing citrus that feels bright but comforting.

Ingredients

• Chicken thighs with or without bone: choose quality meat for tenderness, bone-in adds more flavor as it roasts
• Harissa paste: the key spice element that gives smoky heat and depth, mild or spicy depending on your preference
• Orange zest: provides aromatic citrus oils that brighten the dish naturally
• Fresh orange juice: adds natural sweetness and acidity for tenderizing and flavor balance
• Olive oil: helps marry the ingredients and promotes caramelization when roasting
• Garlic: crunchy roasted garlic adds savory depth, use fresh and finely minced
• Salt: essential for seasoning and bringing out the natural flavors
• Black pepper: gives a mild heat and complexity to the marinade
• Optional additions: chickpeas add protein and texture, red onion brings mild sweetness, carrots and sweet potatoes lend earthiness and color
• Fresh cilantro or parsley: fresh herb finish for brightness and a pop of green, choose vibrant, leafy bunch

Instructions

Make the Marinade:

Whisk together harissa paste, orange zest, fresh orange juice, olive oil, minced garlic, salt, and black pepper in a medium bowl. This tangy spicy blend forms the flavorful base for your chicken.

Marinate the Chicken:

Add chicken thighs to the bowl and coat each piece thoroughly with the marinade. Allow to marinate for at least 30 minutes or for deeper flavor refrigerate up to 12 hours. This step helps the meat soak up the bright and spicy flavors.

Prepare the Sheet Pan:

Preheat your oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper or aluminum foil for easier cleanup. Arrange the marinated chicken pieces evenly on the pan, spacing them so they roast properly without crowding.

Add Optional Vegetables:

If using, scatter chickpeas, sliced red onions, carrots, and cubed sweet potatoes around the chicken. Drizzle lightly with olive oil and season with a pinch of salt and pepper to enhance their natural flavors as they roast.

Roast:

Place the sheet pan in the preheated oven and roast for 25 to 35 minutes depending on the size of your chicken thighs. The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit and the edges develop a nice caramelized color.

Broil for Crispiness:

For an extra crispy finish, switch your oven to broil and cook for 1 to 2 minutes. Keep a close watch to prevent burning while the chicken skin crisps up beautifully.

Serve:

Garnish the chicken and vegetables with fresh cilantro or parsley. Serve alongside couscous, quinoa, or rice. Flatbreads or roasted veggies are also delicious partners for this meal.

I always look forward to the moment when the harissa mingles with fresh orange in the marinade — it gives chicken such a lively flavor punch that instantly brightens the whole kitchen. Serving this at family dinners always sparks compliments and requests for seconds.

Storage Tips

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to four days. To reheat, warm gently in the oven or microwave until heated through, keeping the skin crispy by using the oven.

Ingredient Substitutions

If harissa paste is hard to find, you can substitute with a combination of smoked paprika, cayenne pepper, and a bit of tomato paste for that smoky heat. Use lemon juice instead of orange juice but keep the zest if you want to retain the sweet citrus aroma.

Serving Suggestions

Pair this dish with fluffy couscous or nutty quinoa to soak up the flavorful juices. A simple cucumber and yogurt salad also complements the warm spices and bright orange flavors perfectly.

This sheet pan harissa orange chicken is perfect for busy nights and transforms simple ingredients into a vibrant meal you’ll crave again and again.

FAQs about Recipes

→ What cut of chicken works best for this dish?

Chicken thighs, either bone-in or boneless, are ideal as they stay juicy and absorb the marinade flavors well.

→ Can I adjust the spiciness of the harissa marinade?

Yes, you can use mild or spicy harissa paste depending on your heat preference.

→ What vegetables complement the chicken in this dish?

Red onions, carrots, chickpeas, and sweet potatoes add texture and absorb the marinade flavors beautifully.

→ How long should the chicken marinate for best flavor?

Marinate at least 30 minutes, or up to 12 hours in the refrigerator for deeper flavor penetration.

→ What is the best way to finish the chicken for crispiness?

After roasting, broil the chicken for 1-2 minutes to get a crispy, caramelized skin without drying out the meat.

→ What sides pair well with this chicken dish?

Serve alongside couscous, quinoa, rice, roasted vegetables, or flatbread for a complete meal.