Harissa Orange Chicken Sheet Pan (Printable Version)
Tender harissa-spiced chicken thighs with bright orange and roasted veggies on a single pan.
# What You'll Need:
→ Chicken and Marinade
01 -
1.5 - 2 pounds bone-in or boneless chicken thighs
02 -
3 tablespoons harissa paste (mild or spicy)
03 -
1 tablespoon orange zest
04 -
⅓ cup fresh orange juice
05 -
3 tablespoons olive oil
06 -
3 cloves garlic, minced
07 -
1 teaspoon salt
08 -
½ teaspoon black pepper
→ Optional Add-Ins
09 -
1 cup drained and rinsed chickpeas
10 -
1 large red onion, sliced
11 -
2 large carrots, sliced
12 -
1 sweet potato, cubed
13 -
Fresh cilantro or parsley for garnish
# Step-by-Step Guide:
01 -
In a medium bowl, whisk together harissa paste, orange zest, orange juice, olive oil, minced garlic, salt, and black pepper.
02 -
Add the chicken thighs to the marinade and coat thoroughly. Allow to marinate for at least 30 minutes or refrigerate up to 12 hours for enhanced flavor.
03 -
Preheat the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil and arrange the chicken pieces evenly, leaving space between them.
04 -
If desired, scatter sliced red onions, carrots, chickpeas, and cubed sweet potatoes around the chicken. Drizzle with olive oil and season lightly with salt and pepper.
05 -
Roast in the oven for 25 to 35 minutes, depending on chicken thickness, until the internal temperature reaches 165°F and edges are caramelized.
06 -
Switch the oven to broil and cook for 1 to 2 minutes to achieve extra browning. Monitor closely to prevent burning.
07 -
Garnish with cilantro or parsley and accompany with couscous, quinoa, rice, roasted vegetables, or flatbread.
# Additional Notes:
01 -
Marinating the chicken overnight enhances depth of flavor.