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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
Ingredients
  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
Instructions
  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
Adapted from Dinner: Changing the Game by Melissa Clark
The Defined Dish https://thedefineddish.com/

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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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21 Comments

    1. I second this and following and posting for visibility 🙂

      We’ve been making this dish for about 6 months as part of our clean eating and make almost every 2 weeks and trying to figure out the detail on per serving. I may have to try to break down manually but I’m still new at logging meals

      Reply

      1. I analyzed it online. I typically don’t add nutritional labels to my recipes– so I am not certain of the accuracy as this was generated online 🙂

        Reply

  4. OMG THIS IS DELICIOUS!! Super super easy to throw together. Was able to prep it all while the oven preheated. Swapped the thighs for breasts and did as suggested in another comment of cooking the veggies first for 10min and then added the chicken for the final 20min. This was a meal the whole family enjoyed – this includes our 3yo and 5yo. Don’t skip the aioli. Brings it all together!

    Reply

  5. This was amazing!! The second time I’ve made it and the second time I’ve liked Brussel sprouts. So, so good!!

    Reply

  6. I LOVED this. I couldn’t find harissa so I went without it, and it was amazing. I also added raisins to the sheet for a bit of sweetness.

    Reply

    1. Yes, but they will only take like 20 minutes to cook through so keep an eye on them. I’d roast the veggies for 10 mins, add the breasts and toss the veggies, go back in oven for 20 more mins.

      Reply

  8. This was delicious! I wasn’t sure what to expect, but the flavor a with the added harissa was fabulousl! The aioli took it over the top!! And so super easy too. Thanks!

    Reply

  9. Do you think it’s possible to make this just using a harissa seasoning spice mix (organic by Frontier Co-op)? My local whole foods didn’t have that specific harissa…

    Reply

    1. Yes! I’d just add the harissa seasoning when you do the curry powder and cumin. I’d do 1 tbsp. of it. It won’t be the exact same but all the flavors will still taste great!

      Reply