Sheet Pan Harissa Chicken & Rainbow Veggies Delight

ByJasmine
- 4 chicken thighs, bone-in and skin-on - 2 tablespoons harissa paste - 1 tablespoon olive oil - 1 teaspoon honey - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 1 cup cherry tomatoes - Fresh parsley, chopped (for garnish) For this dish, we use simple measurements. The chicken thighs should be bone-in and skin-on for extra flavor and moisture. Harissa paste adds a warm kick, while honey balances it with sweetness. Use one tablespoon of olive oil for the veggies. The smoked paprika brings a delightful depth. For veggies, slice the bell peppers and zucchini evenly. Cut the onion into nice wedges. Cherry tomatoes stay whole for juiciness. Always choose fresh ingredients. Look for vibrant bell peppers, firm zucchini, and ripe tomatoes. The chicken should feel cold and firm, with no off smells. For harissa, select a brand with simple, quality ingredients. Fresh parsley adds a bright finish, so look for crisp, green leaves. Quality matters; it enhances the taste and makes every bite special. Start by preheating your oven to 425°F (220°C). This high heat helps the chicken crisp up nicely. Line a rimmed baking sheet with parchment paper. This makes cleanup easy and helps prevent sticking. In a medium bowl, mix together the harissa paste, olive oil, honey, smoked paprika, salt, and pepper. This marinade adds great flavor to the chicken. Make sure it is well combined; you want every bite to taste delicious. Take the chicken thighs and coat them with the marinade. Make sure every part is covered. For best results, let the chicken marinate for at least 15 minutes. If you have time, marinating for up to 2 hours in the fridge gives even more flavor. While the chicken marinates, prepare your veggies. On a separate plate, toss the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle them with olive oil, then sprinkle with salt and pepper. This simple mix brings out their natural sweetness. Now it’s time to arrange everything on the baking sheet. Place the marinated chicken thighs on one side of the sheet. On the other side, lay out the colorful veggies. This setup allows everything to roast evenly while keeping the flavors separate. Bake the pan in your preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the veggies should be tender and caramelized. For extra crispiness, broil the chicken for 2-3 minutes at the end. After baking, let everything rest for 5 minutes. Finally, garnish with fresh parsley before serving. This makes the dish pop with color! For the best flavor, use fresh ingredients. Mix the harissa paste, olive oil, honey, smoked paprika, salt, and pepper well. Coat the chicken thighs evenly. Let them marinate for at least 15 minutes. If you have time, marinate for up to 2 hours. This makes the chicken juicy and full of flavor. Preheat your oven to 425°F (220°C) for proper cooking. Line your baking sheet with parchment paper to catch drips. Place the chicken and veggies on opposite sides of the sheet. This helps the chicken brown while the veggies soften. Check the chicken's internal temperature. It should be 165°F (74°C). If you want crispy skin, broil for 2-3 minutes at the end. To make your dish pop, use fresh parsley as a garnish. Chop it finely and sprinkle it on top. Serve the chicken and veggies on a large platter. Nestle the chicken among the colorful veggies for a stunning look. Drizzle extra olive oil or a squeeze of lemon for added brightness. This will enhance the flavors and make the dish look appealing. {{image_2}} You can swap chicken for turkey or tofu. Turkey thighs work well with harissa. They cook similarly to chicken and stay juicy. For a plant-based option, use firm tofu. Press it to remove extra water. Cut it into thick cubes. Marinate it the same way as chicken. Bake until golden and crispy. Feel free to mix the veggies. Broccoli, carrots, or asparagus add great colors. You can also try sweet potatoes or cauliflower. Just cut them into similar sizes. Toss them in olive oil, salt, and pepper. This way, they roast evenly with the chicken. If you want less heat, use less harissa paste. You can also add yogurt or sour cream after cooking. This cools down the dish nicely. For more spice, add extra harissa or a pinch of cayenne. Always taste your marinade before using it. Adjust to your liking for the perfect balance. After enjoying your meal, let any leftovers cool down. Place the chicken and veggies in an airtight container. Store them in the fridge for up to three days. Keeping them sealed helps retain flavor and moisture. To reheat, preheat your oven to 350°F (175°C). Spread the chicken and veggies on a baking sheet. Heat for about 15 minutes or until warmed through. You can also use a microwave for quick reheating. Just cover the dish to keep it moist. If you want to save leftovers for later, freezing is a great option. Wrap the chicken and veggies tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. This way, you keep the flavors intact and enjoy a quick meal later! Yes, you can use chicken breasts. They will cook faster than thighs. Adjust the cooking time to about 20-25 minutes. Make sure they reach 165°F (74°C) for safety. You can use sriracha or red pepper flakes. Mix them with olive oil and a bit of honey. This will give you some heat and flavor. Adjust the amount based on your spice level. This meal takes about 45 minutes from start to finish. You spend 15 minutes prepping and marinating. Then, it bakes for 25-30 minutes. Yes, this recipe is great for meal prep. You can cook extra chicken and veggies. Store them in airtight containers in the fridge for up to four days. This dish pairs well with rice or quinoa. You could also serve it with a fresh salad. A tangy yogurt sauce can add a nice touch too. Enjoy the colors and flavors together! This article provided a clear guide on making a tasty chicken dish. We covered ingredients, measurements, and how to choose quality items. You learned the step-by-step process, from marinating to baking. I shared useful tips for cooking and presentation. We explored variations for proteins and veggies, plus storage and reheating methods. Now, you're ready to create a delicious meal. Enjoy experimenting with flavors and make it your own!

WANT TO SAVE THIS RECIPE?

Looking to spice up your dinner routine? Try my Sheet Pan Harissa Chicken & Rainbow Veggies Delight. This easy recipe packs bold flavors and vibrant colors into one simple dish. You’ll love how harissa brings warmth to juicy chicken and crisp veggies. Follow along as I share each step, from crafting the marinade to roasting everything perfectly. Let’s dive into this fun and tasty meal that’s sure to impress!

Why I Love This Recipe

  1. Flavor Explosion: The combination of harissa paste, honey, and smoked paprika creates a rich and spicy marinade that elevates the chicken to a whole new level.
  2. One-Pan Wonder: This recipe requires minimal cleanup, as everything cooks together on a single sheet pan, making it perfect for busy weeknights.
  3. Colorful Veggies: The rainbow of vegetables not only adds visual appeal but also provides a variety of textures and flavors, making each bite exciting.
  4. Quick and Easy: With just 15 minutes of prep time and a total cooking time of 45 minutes, you can have a delicious, home-cooked meal on the table in no time.

Ingredients

List of Ingredients

  • 4 chicken thighs, bone-in and skin-on
  • 2 tablespoons harissa paste
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced into half-moons
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • Fresh parsley, chopped (for garnish)

Measurement Details

For this dish, we use simple measurements. The chicken thighs should be bone-in and skin-on for extra flavor and moisture. Harissa paste adds a warm kick, while honey balances it with sweetness. Use one tablespoon of olive oil for the veggies. The smoked paprika brings a delightful depth. For veggies, slice the bell peppers and zucchini evenly. Cut the onion into nice wedges. Cherry tomatoes stay whole for juiciness.

Notes on Ingredient Quality

Always choose fresh ingredients. Look for vibrant bell peppers, firm zucchini, and ripe tomatoes. The chicken should feel cold and firm, with no off smells. For harissa, select a brand with simple, quality ingredients. Fresh parsley adds a bright finish, so look for crisp, green leaves. Quality matters; it enhances the taste and makes every bite special.

Step-by-Step Instructions

Preheating and Preparing the Baking Sheet

Start by preheating your oven to 425°F (220°C). This high heat helps the chicken crisp up nicely. Line a rimmed baking sheet with parchment paper. This makes cleanup easy and helps prevent sticking.

Making the Marinade for Chicken

In a medium bowl, mix together the harissa paste, olive oil, honey, smoked paprika, salt, and pepper. This marinade adds great flavor to the chicken. Make sure it is well combined; you want every bite to taste delicious.

Marinating the Chicken

Take the chicken thighs and coat them with the marinade. Make sure every part is covered. For best results, let the chicken marinate for at least 15 minutes. If you have time, marinating for up to 2 hours in the fridge gives even more flavor.

Preparing the Rainbow Veggies

While the chicken marinates, prepare your veggies. On a separate plate, toss the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle them with olive oil, then sprinkle with salt and pepper. This simple mix brings out their natural sweetness.

Arranging and Baking

Now it’s time to arrange everything on the baking sheet. Place the marinated chicken thighs on one side of the sheet. On the other side, lay out the colorful veggies. This setup allows everything to roast evenly while keeping the flavors separate.

Finishing Touches

Bake the pan in your preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the veggies should be tender and caramelized. For extra crispiness, broil the chicken for 2-3 minutes at the end. After baking, let everything rest for 5 minutes. Finally, garnish with fresh parsley before serving. This makes the dish pop with color!

Pro Tips

  1. Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours in the refrigerator. This will enhance the flavor and tenderness of the meat.
  2. Customize Your Veggies: Feel free to swap in your favorite vegetables, such as asparagus or carrots, to suit your taste or seasonal availability.
  3. Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  4. Presentation Matters: For a beautiful presentation, serve the dish on a large platter with the chicken nestled among the colorful vegetables and a sprinkle of fresh herbs.

Tips & Tricks

Tips for Marinating Chicken

For the best flavor, use fresh ingredients. Mix the harissa paste, olive oil, honey, smoked paprika, salt, and pepper well. Coat the chicken thighs evenly. Let them marinate for at least 15 minutes. If you have time, marinate for up to 2 hours. This makes the chicken juicy and full of flavor.

Cooking Tips for Even Roasting

Preheat your oven to 425°F (220°C) for proper cooking. Line your baking sheet with parchment paper to catch drips. Place the chicken and veggies on opposite sides of the sheet. This helps the chicken brown while the veggies soften. Check the chicken’s internal temperature. It should be 165°F (74°C). If you want crispy skin, broil for 2-3 minutes at the end.

Suggestions for Garnishing and Presentation

To make your dish pop, use fresh parsley as a garnish. Chop it finely and sprinkle it on top. Serve the chicken and veggies on a large platter. Nestle the chicken among the colorful veggies for a stunning look. Drizzle extra olive oil or a squeeze of lemon for added brightness. This will enhance the flavors and make the dish look appealing.

Variations

Alternative Proteins: Turkey or Tofu

You can swap chicken for turkey or tofu. Turkey thighs work well with harissa. They cook similarly to chicken and stay juicy. For a plant-based option, use firm tofu. Press it to remove extra water. Cut it into thick cubes. Marinate it the same way as chicken. Bake until golden and crispy.

Different Vegetable Combinations

Feel free to mix the veggies. Broccoli, carrots, or asparagus add great colors. You can also try sweet potatoes or cauliflower. Just cut them into similar sizes. Toss them in olive oil, salt, and pepper. This way, they roast evenly with the chicken.

How to Modify Spice Levels

If you want less heat, use less harissa paste. You can also add yogurt or sour cream after cooking. This cools down the dish nicely. For more spice, add extra harissa or a pinch of cayenne. Always taste your marinade before using it. Adjust to your liking for the perfect balance.

Storage Info

How to Store Leftovers

After enjoying your meal, let any leftovers cool down. Place the chicken and veggies in an airtight container. Store them in the fridge for up to three days. Keeping them sealed helps retain flavor and moisture.

Reheating Instructions

To reheat, preheat your oven to 350°F (175°C). Spread the chicken and veggies on a baking sheet. Heat for about 15 minutes or until warmed through. You can also use a microwave for quick reheating. Just cover the dish to keep it moist.

Freezing Tips

If you want to save leftovers for later, freezing is a great option. Wrap the chicken and veggies tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. This way, you keep the flavors intact and enjoy a quick meal later!

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts. They will cook faster than thighs. Adjust the cooking time to about 20-25 minutes. Make sure they reach 165°F (74°C) for safety.

What can I substitute for harissa paste?

You can use sriracha or red pepper flakes. Mix them with olive oil and a bit of honey. This will give you some heat and flavor. Adjust the amount based on your spice level.

How long does this meal take to cook?

This meal takes about 45 minutes from start to finish. You spend 15 minutes prepping and marinating. Then, it bakes for 25-30 minutes.

Is this recipe suitable for meal prep?

Yes, this recipe is great for meal prep. You can cook extra chicken and veggies. Store them in airtight containers in the fridge for up to four days.

What sides pair well with this dish?

This dish pairs well with rice or quinoa. You could also serve it with a fresh salad. A tangy yogurt sauce can add a nice touch too. Enjoy the colors and flavors together!

This article provided a clear guide on making a tasty chicken dish. We covered ingredients, measurements, and how to choose quality items. You learned the step-by-step process, from marinating to baking. I shared useful tips for cooking and presentation. We explored variations for proteins and veggies, plus storage and reheating methods.

Now, you’re ready to create a delicious meal. Enjoy experimenting with flavors and make it your own!

- 4 chicken thighs, bone-in and skin-on - 2 tablespoons harissa paste - 1 tablespoon olive oil - 1 teaspoon honey - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 1 cup cherry tomatoes - Fresh parsley, chopped (for garnish) For this dish, we use simple measurements. The chicken thighs should be bone-in and skin-on for extra flavor and moisture. Harissa paste adds a warm kick, while honey balances it with sweetness. Use one tablespoon of olive oil for the veggies. The smoked paprika brings a delightful depth. For veggies, slice the bell peppers and zucchini evenly. Cut the onion into nice wedges. Cherry tomatoes stay whole for juiciness. Always choose fresh ingredients. Look for vibrant bell peppers, firm zucchini, and ripe tomatoes. The chicken should feel cold and firm, with no off smells. For harissa, select a brand with simple, quality ingredients. Fresh parsley adds a bright finish, so look for crisp, green leaves. Quality matters; it enhances the taste and makes every bite special. Start by preheating your oven to 425°F (220°C). This high heat helps the chicken crisp up nicely. Line a rimmed baking sheet with parchment paper. This makes cleanup easy and helps prevent sticking. In a medium bowl, mix together the harissa paste, olive oil, honey, smoked paprika, salt, and pepper. This marinade adds great flavor to the chicken. Make sure it is well combined; you want every bite to taste delicious. Take the chicken thighs and coat them with the marinade. Make sure every part is covered. For best results, let the chicken marinate for at least 15 minutes. If you have time, marinating for up to 2 hours in the fridge gives even more flavor. While the chicken marinates, prepare your veggies. On a separate plate, toss the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle them with olive oil, then sprinkle with salt and pepper. This simple mix brings out their natural sweetness. Now it’s time to arrange everything on the baking sheet. Place the marinated chicken thighs on one side of the sheet. On the other side, lay out the colorful veggies. This setup allows everything to roast evenly while keeping the flavors separate. Bake the pan in your preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the veggies should be tender and caramelized. For extra crispiness, broil the chicken for 2-3 minutes at the end. After baking, let everything rest for 5 minutes. Finally, garnish with fresh parsley before serving. This makes the dish pop with color! For the best flavor, use fresh ingredients. Mix the harissa paste, olive oil, honey, smoked paprika, salt, and pepper well. Coat the chicken thighs evenly. Let them marinate for at least 15 minutes. If you have time, marinate for up to 2 hours. This makes the chicken juicy and full of flavor. Preheat your oven to 425°F (220°C) for proper cooking. Line your baking sheet with parchment paper to catch drips. Place the chicken and veggies on opposite sides of the sheet. This helps the chicken brown while the veggies soften. Check the chicken's internal temperature. It should be 165°F (74°C). If you want crispy skin, broil for 2-3 minutes at the end. To make your dish pop, use fresh parsley as a garnish. Chop it finely and sprinkle it on top. Serve the chicken and veggies on a large platter. Nestle the chicken among the colorful veggies for a stunning look. Drizzle extra olive oil or a squeeze of lemon for added brightness. This will enhance the flavors and make the dish look appealing. {{image_2}} You can swap chicken for turkey or tofu. Turkey thighs work well with harissa. They cook similarly to chicken and stay juicy. For a plant-based option, use firm tofu. Press it to remove extra water. Cut it into thick cubes. Marinate it the same way as chicken. Bake until golden and crispy. Feel free to mix the veggies. Broccoli, carrots, or asparagus add great colors. You can also try sweet potatoes or cauliflower. Just cut them into similar sizes. Toss them in olive oil, salt, and pepper. This way, they roast evenly with the chicken. If you want less heat, use less harissa paste. You can also add yogurt or sour cream after cooking. This cools down the dish nicely. For more spice, add extra harissa or a pinch of cayenne. Always taste your marinade before using it. Adjust to your liking for the perfect balance. After enjoying your meal, let any leftovers cool down. Place the chicken and veggies in an airtight container. Store them in the fridge for up to three days. Keeping them sealed helps retain flavor and moisture. To reheat, preheat your oven to 350°F (175°C). Spread the chicken and veggies on a baking sheet. Heat for about 15 minutes or until warmed through. You can also use a microwave for quick reheating. Just cover the dish to keep it moist. If you want to save leftovers for later, freezing is a great option. Wrap the chicken and veggies tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. This way, you keep the flavors intact and enjoy a quick meal later! Yes, you can use chicken breasts. They will cook faster than thighs. Adjust the cooking time to about 20-25 minutes. Make sure they reach 165°F (74°C) for safety. You can use sriracha or red pepper flakes. Mix them with olive oil and a bit of honey. This will give you some heat and flavor. Adjust the amount based on your spice level. This meal takes about 45 minutes from start to finish. You spend 15 minutes prepping and marinating. Then, it bakes for 25-30 minutes. Yes, this recipe is great for meal prep. You can cook extra chicken and veggies. Store them in airtight containers in the fridge for up to four days. This dish pairs well with rice or quinoa. You could also serve it with a fresh salad. A tangy yogurt sauce can add a nice touch too. Enjoy the colors and flavors together! This article provided a clear guide on making a tasty chicken dish. We covered ingredients, measurements, and how to choose quality items. You learned the step-by-step process, from marinating to baking. I shared useful tips for cooking and presentation. We explored variations for proteins and veggies, plus storage and reheating methods. Now, you're ready to create a delicious meal. Enjoy experimenting with flavors and make it your own!

Sheet Pan Harissa Chicken & Rainbow Veggies

Discover the vibrant flavors of Sheet Pan Harissa Chicken & Rainbow Veggies! This easy recipe features juicy chicken thighs marinated in bold harissa paste, paired with colorful bell peppers, zucchini, and cherry tomatoes. Perfect for busy weeknights, this dish is not only delicious but also visually stunning. Click to explore this quick and healthy recipe that will delight your taste buds and brighten your dinner table!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, bone-in and skin-on

2 tablespoons harissa paste

1 tablespoon olive oil

1 teaspoon honey

1 teaspoon smoked paprika

Salt and pepper to taste

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced into half-moons

1 red onion, cut into wedges

1 cup cherry tomatoes

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper for easy cleanup.

    In a bowl, mix the harissa paste, olive oil, honey, smoked paprika, salt, and pepper to create a marinade.

      Coat the chicken thighs thoroughly with the marinade, ensuring that they are well covered. Let them marinate for at least 15 minutes if time allows, or up to 2 hours in the refrigerator for deeper flavor.

        While the chicken marinates, prepare the vegetables. On a separate plate, toss the sliced bell peppers, zucchini, red onion, and cherry tomatoes with a drizzle of olive oil, a pinch of salt, and a sprinkle of pepper.

          Arrange the marinated chicken thighs on one side of the prepared baking sheet. Place the rainbow veggies on the other side of the sheet.

            Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and slightly caramelized.

              Optional: For extra crispiness, broil the chicken for an additional 2-3 minutes at the end of cooking.

                Once cooked, remove from the oven and let it rest for 5 minutes before serving.

                  Garnish with freshly chopped parsley before plating.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                      – Presentation Tips: Serve on a large platter with the chicken pieces nestled among the colorful vegetables for a vibrant display. Drizzle with a bit more olive oil or a squeeze of fresh lemon juice for added brightness.

                        - 4 chicken thighs, bone-in and skin-on - 2 tablespoons harissa paste - 1 tablespoon olive oil - 1 teaspoon honey - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced into half-moons - 1 red onion, cut into wedges - 1 cup cherry tomatoes - Fresh parsley, chopped (for garnish) For this dish, we use simple measurements. The chicken thighs should be bone-in and skin-on for extra flavor and moisture. Harissa paste adds a warm kick, while honey balances it with sweetness. Use one tablespoon of olive oil for the veggies. The smoked paprika brings a delightful depth. For veggies, slice the bell peppers and zucchini evenly. Cut the onion into nice wedges. Cherry tomatoes stay whole for juiciness. Always choose fresh ingredients. Look for vibrant bell peppers, firm zucchini, and ripe tomatoes. The chicken should feel cold and firm, with no off smells. For harissa, select a brand with simple, quality ingredients. Fresh parsley adds a bright finish, so look for crisp, green leaves. Quality matters; it enhances the taste and makes every bite special. Start by preheating your oven to 425°F (220°C). This high heat helps the chicken crisp up nicely. Line a rimmed baking sheet with parchment paper. This makes cleanup easy and helps prevent sticking. In a medium bowl, mix together the harissa paste, olive oil, honey, smoked paprika, salt, and pepper. This marinade adds great flavor to the chicken. Make sure it is well combined; you want every bite to taste delicious. Take the chicken thighs and coat them with the marinade. Make sure every part is covered. For best results, let the chicken marinate for at least 15 minutes. If you have time, marinating for up to 2 hours in the fridge gives even more flavor. While the chicken marinates, prepare your veggies. On a separate plate, toss the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes. Drizzle them with olive oil, then sprinkle with salt and pepper. This simple mix brings out their natural sweetness. Now it’s time to arrange everything on the baking sheet. Place the marinated chicken thighs on one side of the sheet. On the other side, lay out the colorful veggies. This setup allows everything to roast evenly while keeping the flavors separate. Bake the pan in your preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the veggies should be tender and caramelized. For extra crispiness, broil the chicken for 2-3 minutes at the end. After baking, let everything rest for 5 minutes. Finally, garnish with fresh parsley before serving. This makes the dish pop with color! For the best flavor, use fresh ingredients. Mix the harissa paste, olive oil, honey, smoked paprika, salt, and pepper well. Coat the chicken thighs evenly. Let them marinate for at least 15 minutes. If you have time, marinate for up to 2 hours. This makes the chicken juicy and full of flavor. Preheat your oven to 425°F (220°C) for proper cooking. Line your baking sheet with parchment paper to catch drips. Place the chicken and veggies on opposite sides of the sheet. This helps the chicken brown while the veggies soften. Check the chicken's internal temperature. It should be 165°F (74°C). If you want crispy skin, broil for 2-3 minutes at the end. To make your dish pop, use fresh parsley as a garnish. Chop it finely and sprinkle it on top. Serve the chicken and veggies on a large platter. Nestle the chicken among the colorful veggies for a stunning look. Drizzle extra olive oil or a squeeze of lemon for added brightness. This will enhance the flavors and make the dish look appealing. {{image_2}} You can swap chicken for turkey or tofu. Turkey thighs work well with harissa. They cook similarly to chicken and stay juicy. For a plant-based option, use firm tofu. Press it to remove extra water. Cut it into thick cubes. Marinate it the same way as chicken. Bake until golden and crispy. Feel free to mix the veggies. Broccoli, carrots, or asparagus add great colors. You can also try sweet potatoes or cauliflower. Just cut them into similar sizes. Toss them in olive oil, salt, and pepper. This way, they roast evenly with the chicken. If you want less heat, use less harissa paste. You can also add yogurt or sour cream after cooking. This cools down the dish nicely. For more spice, add extra harissa or a pinch of cayenne. Always taste your marinade before using it. Adjust to your liking for the perfect balance. After enjoying your meal, let any leftovers cool down. Place the chicken and veggies in an airtight container. Store them in the fridge for up to three days. Keeping them sealed helps retain flavor and moisture. To reheat, preheat your oven to 350°F (175°C). Spread the chicken and veggies on a baking sheet. Heat for about 15 minutes or until warmed through. You can also use a microwave for quick reheating. Just cover the dish to keep it moist. If you want to save leftovers for later, freezing is a great option. Wrap the chicken and veggies tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. This way, you keep the flavors intact and enjoy a quick meal later! Yes, you can use chicken breasts. They will cook faster than thighs. Adjust the cooking time to about 20-25 minutes. Make sure they reach 165°F (74°C) for safety. You can use sriracha or red pepper flakes. Mix them with olive oil and a bit of honey. This will give you some heat and flavor. Adjust the amount based on your spice level. This meal takes about 45 minutes from start to finish. You spend 15 minutes prepping and marinating. Then, it bakes for 25-30 minutes. Yes, this recipe is great for meal prep. You can cook extra chicken and veggies. Store them in airtight containers in the fridge for up to four days. This dish pairs well with rice or quinoa. You could also serve it with a fresh salad. A tangy yogurt sauce can add a nice touch too. Enjoy the colors and flavors together! This article provided a clear guide on making a tasty chicken dish. We covered ingredients, measurements, and how to choose quality items. You learned the step-by-step process, from marinating to baking. I shared useful tips for cooking and presentation. We explored variations for proteins and veggies, plus storage and reheating methods. Now, you're ready to create a delicious meal. Enjoy experimenting with flavors and make it your own!

                        Sheet Pan Harissa Chicken & Rainbow Veggies

                        A vibrant and flavorful dish featuring marinated chicken thighs and colorful vegetables roasted on a single sheet pan.
                        Print Recipe Pin Recipe
                        Prep Time 15 minutes
                        Cook Time 30 minutes
                        Total Time 45 minutes
                        Course Main Course
                        Cuisine Mediterranean
                        Servings 4 servings
                        Calories 350 kcal

                        Ingredients
                          

                        • 4 thighs chicken thighs, bone-in and skin-on
                        • 2 tablespoons harissa paste
                        • 1 tablespoon olive oil
                        • 1 teaspoon honey
                        • 1 teaspoon smoked paprika
                        • to taste salt and pepper
                        • 1 each red bell pepper, sliced
                        • 1 each yellow bell pepper, sliced
                        • 1 each zucchini, sliced into half-moons
                        • 1 each red onion, cut into wedges
                        • 1 cup cherry tomatoes
                        • to taste fresh parsley, chopped (for garnish)

                        Instructions
                         

                        • Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper for easy cleanup.
                        • In a bowl, mix the harissa paste, olive oil, honey, smoked paprika, salt, and pepper to create a marinade.
                        • Coat the chicken thighs thoroughly with the marinade, ensuring that they are well covered. Let them marinate for at least 15 minutes if time allows, or up to 2 hours in the refrigerator for deeper flavor.
                        • While the chicken marinates, prepare the vegetables. On a separate plate, toss the sliced bell peppers, zucchini, red onion, and cherry tomatoes with a drizzle of olive oil, a pinch of salt, and a sprinkle of pepper.
                        • Arrange the marinated chicken thighs on one side of the prepared baking sheet. Place the rainbow veggies on the other side of the sheet.
                        • Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender and slightly caramelized.
                        • Optional: For extra crispiness, broil the chicken for an additional 2-3 minutes at the end of cooking.
                        • Once cooked, remove from the oven and let it rest for 5 minutes before serving.
                        • Garnish with freshly chopped parsley before plating.

                        Notes

                        Serve on a large platter with the chicken pieces nestled among the colorful vegetables for a vibrant display. Drizzle with a bit more olive oil or a squeeze of fresh lemon juice for added brightness.
                        Keyword chicken, harissa, sheet pan, vegetables

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