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Sheet Pan Harissa Chicken + VeggiesTHIS Sheet Pan Harissa Chicken + Veggies, you guys! It was one of those that as I put it in the oven I was thinking, well darn, I really hope this isn’t a fail…but, boy was I wrong! It is a total winner winner chicken dinner! Like, really freaking good. My husband ooh-ed and ahh-ed over it the entire time he ate it. I have a feeling it’s going to be a new go-to!

The best part about it? It’s so easy my 4-year-old could make it. Well, maybe not the chopping the veggies with a sharp knife part…but other than that, it’s as easy as can be. I love the warm flavors of curry and cumin, along with the oh-so-tasty kick from the harissa. 

Speaking of harissa, you all have probably seen me use Mina Harissa in many of my dishes before. It is definitely a condiment that is always in my fridge, ready to elevate any dish I please. I keep it simple and add it on top of grilled protein or fish OR I sometimes get a little festive with it and add it to sauces like my Bang Bang Sauce that I made in my Bang Bang Shrimp Lettuce Wraps. And, as I did here with this fantastic Sheet Pan Harissa Chicken + Veggies. It adds so much flavor and I especially love that it only has 6 simple, clean ingredients. No added junk. Just like I like my food! 

So go, get yourself some Mina Harissa and make this sheet pan meal asap. Trust me on this one.

Sheet Pan Harissa Chicken + Veggies with Lemon Aioli
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
  1. 5-6 Bone-in, Skin-on Chicken Thighs
  2. 2 carrots, peeled and cut into 8 sticks
  3. 1/2 head cauliflower, cut into florets
  4. 1 lb. brussels sprouts, woody ends removed and halved
  5. 1/2 red onion, diced large
  6. 3 tbsp. olive oil
  7. 1 tsp. curry powder
  8. 1/4 tsp. ground cumin
  9. salt and pepper, to taste
  10. 2+ tbsp. Mina Harissa
  11. 1/2 cup fresh dill leaves, for serving
  12. 1/2 cup fresh cilantro leaves, for serving
For the Lemon-Garlic Aioli
  1. 4 tbsp. mayo
  2. 3 cloves garlic, minced
  3. zest of 1/2 a lemon
  4. juice of 1 lemon
  1. Preheat oven to 425 degrees.
  2. Place chicken, carrots, cauliflower, brussels sprouts, and onion on a large sheet pan. Drizzle with olive oil and, using your hands, toss to coat evenly.
  3. Now, season with the curry powder, cumin, and plenty of salt and pepper. Toss once more to coat evenly and spread contents across the sheet pan evenly.
  4. Brush harissa on the tops (skin side) of the chicken thighs to coat the top.
  5. Place in oven and bake for 45 minutes, checking in at 30 minutes and gently tossing the veggies at that time.
  6. While the chicken is baking, combine all of the aioli ingredients in a food processor or just whisk until combined evenly.
  7. Remove sheet pan when cook time is complete. Garnish with fresh cilantro and dill, and drizzle with the aioli.
  8. Serve and enjoy!
Adapted from Dinner: Changing the Game by Melissa Clark
The Defined Dish

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Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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  1. This was really good! It felt fresh and inspired, a fun dish to try if you’re in a cooking slump and need something different in the dinner rotation. The aioli was really key to pulling everything together and I thought the fresh herbs on top were lovely. I will be making this again.

  2. This was super delish! I did use two sheet pans, one for the bone-in thighs and one for the veg. With the cook time of 45 minutes, my veg would be way overcooked for me. I put them in about halfway through. Chicken was so moist and flavorful!

    1. Flavors combinations here were great but next time I would put the cumin and curry powder on everything, not just the veggies. The chicken could’ve just used more well rounded seasoning. I would also recommend using two pans to avoid the veggies overcooking. Some of the best cauliflower I’ve ever had!

  3. Made this for dinner tonight & it was absolutely delicious! Quick to prep, one pan, full of flavor. I used boneless, skinless thighs & pulled them when I tossed the veggies so they didn’t overcook and had time to rest. Don’t skip the aioli!