Baked Harissa Chicken Thighs with Roasted Vegetables

Baked harissa chicken thighs are having a moment in my dinner rotation right now. I love sheet pan chicken dinners and this one is... more. Beyond your basic chicken dinner and packed with incredible flavors. With minutes of prep, it's super no-fuss, too, as any sheet pan meal should be.

This baked harissa chicken recipe is a new favorite way to prep chicken thighs with minimal effort. And I've shared lots of keto chicken thigh recipes  (in fact, there's a whole roundup dedicated to them that includes recipes like chipotle air fryer chicken thighs, sun-dried tomato and spinach chicken and this chicken shawarma plate!).

But this meal is quick, simple, and boldly-flavored. Chicken thighs and vegetables roast beautifully in the oven, all smothered in the harissa spice blend, a North African spice that brings a good amount of heat and smokiness to this meal.

Add freshly-squeezed lemon, serve with a cool lemon-cilantro Greek yogurt and a sprinkle of chopped cilantro. This sheet pan dinner is flavor central.

what is harissa?

Harissa is a spicy chili paste (that looks like hot sauce) but you can also find it as a spice blend, which is what I'm using in this recipe.

It is popular in cuisine from North Africa and the Middle East. The main ingredients are hot chile peppers, garlic cloves, olive oil and warm spices.

Harissa is easy to find at most grocery stores but if you're feeling extra ambitious, you can also prepare your own homemade harissa mixture.

It's a fairly new ingredient for me and I have no idea why I've had such a late introduction.

So I'm now catching up on all the missed time I could have been using it, throwing harissa in everything (meat, veggies, soups!) and so far, no regrets. It's wonderfully versatile and has an incredible flavor. Once you try it, you'll be hooked.

why this recipe works

This easy harissa chicken recipe is a wonderful, one-pan meal that roasts together on a large rimmed baking sheet.

The juicy chicken thighs get a lovely crispy skin in the hot oven and the vegetables are perfectly seasoned.

Plus, this recipe is so easy to adapt! While I like choosing bone-in and skin-on chicken thighs for maximum flavor, you can easily use chicken breasts or boneless skinless thighs, too. Simply adjust the cook time as needed (see recipe notes).

I roast the harissa chicken thighs with a medley of low-carb vegetables, but you can certainly swap in your favorites.

The key here is to make sure that they're cut into bite-sized pieces and arranged on the baking pan in a single layer, uncrowded. This will ensure the veggies get nice and tender during the roast time.

ingredients for harissa chicken thighs

Here's a look at the main ingredients you'll need to make harissa chicken thighs.

• Vegetables. I like a mix of yellow or red onion wedges, sliced fennel bulb, zucchini, sweet potato, and bell pepper. You can definitely change this up based on your own preference and what you have on hand.  
• Chicken thighs. Use bone in, skin on chicken pieces. This will ensure that the bake time is the same for the vegetables and the meat. 
• Olive oil or avocado oil. For drizzling the chicken and veggies and getting that perfect, roasted-crisp exterior.  
• Lemon. Fresh lemon adds a brightness to the dish that contrasts the spicy harissa. A little bit of lemon juice adds a tangy flavor to the yogurt sauce. 
  Seasonings. Fine sea salt, ground black pepper and harissa seasoning 
• Plain Greek yogurt. Feel free to use regular or dairy-free yogurt that is low in carbs and sugar.
• Cilantro. Chopped cilantro mixes into the yogurt sauce for a fresh, herbaceous flavor. 

*Note: Harissa chicken thighs are low-carb, gluten-free and also work on a keto diet. If sweet potatoes are too high in carbs for you, add in an extra zucchini or another low-carb veggie. I've also made this with asparagus and sliced cabbage (add them in during the last 10 minutes of baking since they don't require a long time to roast).

a sheet pan harissa chicken recipe

Here's a look at how to make it but be sure to scroll to the bottom of the page to view the printable recipe card.

1. Season chicken and vegetables. Preheat the oven to 425°F and arrange the cut veggies on a large baking sheet in a single layer. Drizzle them with a couple of tablespoons of olive oil and use your hands to coat the veggies with oil. Place each of the chicken pieces on the sheet with the vegetables and drizzle oil over the chicken, using your hands to coat each piece. Squeeze half a lemon across the entire sheet pan and season it generously with the harissa spice blend.
2. Bake. Arrange the lemon slices on top of the veggies and chicken, then bake for 35-40 minutes at 425°F or until the chicken is done (the cooking time may vary slightly so be sure to check the internal temperature; it should be 165°F with a meat thermometer). Remove it from the oven and let it rest for at least 5 minutes before serving.
3. Make the yogurt dip. Place the Greek yogurt in a small bowl and add the lemon juice and chopped cilantro. Stir to combine. Set it in the fridge until it's time to serve

recipe tips for the best results

• Always pat chicken dry with paper towels before seasoning and roasting. Removing any excess moisture will result in a more crisp chicken skin.
• Don't hesitate to use your hands to evenly coat the veggies and chicken pieces with the oil and the spice blend.
• Try not to crowd the sheet pan otherwise the vegetables will steam. If needed, divide the ingredients between two sheet pans and roast them together in the oven, alternating top and bottom pans about halfway through.
• Store leftovers in an airtight container in the refrigerator for up to five days. 

substitutions

• If you're using boneless chicken thighs, you will not need to cook the chicken for as long. This cut of chicken cooks quicker than bone-in thighs so I recommend cutting the vegetables into slightly smaller pieces to help speed up the roast time.
• This harissa chicken recipe is incredibly versatile and can be made with your veggies of choice! A more delicate vegetable like asparagus, broccolini or sliced cabbage will only need about 8-12 minutes of roasting so set them aside and add them to the pan toward the end of the cook time.
• If you don't have lemon, swap in lime juice and sliced limes.
• The heat level will vary slightly between brands of harissa, especially between a seasoning and a harissa paste, which I think tends to be a tad more spicy. (Trader Joe harissa paste is a good one!)

frequently asked questions

​what to serve with harissa chicken

Harissa chicken and vegetables are a sheet pan meal that is great on its own, but you can certainly add a few other sides to the table. Harissa's bold, spicy flavor pairs so well with my cheesy low-carb grits, roasted mashed cauliflower with garlic, or a fresh side like this tangy citrus slaw.

These harissa chicken thighs with roasted vegetables are a must-try! Inspired by Middle Eastern cooking, it's one of my favorite ways to enjoy chicken thighs.

This dish is so easy to toss together in a pan, literally the meal prep takes minutes. Trade in weeknight dinner woes for something simple to prepare yet boldly flavorful.

If you try it out, I'd love to hear what you think! Drop a comment below and give this little recipe a star rating- that helps others find the recipe and I know it's always helpful to read a review. Also, feel free to tag me on Instagram! I'd love to see what you're making.

you might also love...

• This easy keto chicken parmesan, Italian-inspired comfort food to the core!
• This braised pork adobo recipe is perfect for lazy weekends when you're craving something special.
• Shaved Brussels sprouts salad with mustard dill vinaigrette is lighter fare that is full of flavor!
• Whole chicken in the air fryer is another effortless way to prepare chicken and it won't disappoint.

Continue to Content

Sheet Pan Harissa Chicken Thighs with Roasted Vegetables (Low-Carb)

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Additional Time: 5 minutes

Total Time: 50 minutes

Harissa chicken thighs with roasted vegetables is an easy and flavorful sheet pan chicken dinner! Crisp and spicy chicken thighs pair perfectly with a creamy lemon-cilantro Greek yogurt.

Print

Ingredients

• 1 yellow onion, cut into thick wedges
• 1 fennel bulb, sliced (optional)
• 2 medium zucchinis, cut into bite-sized chunks
• 1 small sweet potato, cut into bite-sized pieces (optional)*
• 1 bell pepper, sliced into strips
• 2-½ pounds chicken thighs (about 5-6 pieces, bone-in and skin on)
• 3 tablespoons olive oil or avocado oil
• 1 large lemon, half juiced and the other half cut into slices
• ½-1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• 3 tablespoons harissa seasoning
• ¾ cup plain Greek yogurt (choose a low-sugar variety, either regular or dairy-free)
• 2 tablespoons lemon juice
• ¼ cup chopped cilantro

Instructions

1. Preheat the oven to 425°F. On a large baking sheet, spread the cut veggies in an even layer, then drizzle with 2 tablespoons of olive oil (or avocado oil). Use your hands to spread it around so the veggies are evenly coated.
2. Nestle each chicken piece into the veggies and drizzle the remaining 1 tablespoon of oil onto the chicken. Use your hands again to spread it around.
3. Squeeze half of a lemon over the sheet pan. Sprinkle on the salt and pepper, then dust the entire tray with a generous amount of harissa seasoning. Use your hands to gently toss the veggies in the seasoning and evenly coat the chicken.
4. Arrange the lemon slices on top of the chicken and veggies. Transfer the sheet pan to the oven and bake at 425°F for 35-40 minutes or until the chicken is done. Remove from oven and allow it to rest for at least 5 minutes before serving.
5. To make the lemon-cilantro Greek yogurt, spoon the yogurt into a small bowl and add the lemon juice. Whisk to combine. Toss in the chopped cilantro and gently fold it in.
6. Serve the harissa chicken thighs with the roasted veggies and a spoonful of the Greek yogurt for dipping.

Notes

The chicken is done when the internal temperature registers 165°F.

This harissa chicken recipe is incredibly versatile and can be made with your veggies of choice! If you're keto and sweet potatoes are too high in carbs for you, substitute another zucchini or other veggies. A more delicate vegetable like asparagus, broccolini or sliced cabbage will only need about 8-12 minutes of roasting so set them aside and add them to the pan toward the end of the cook time.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 487Total Fat: 32gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 195mgSodium: 819mgCarbohydrates: 13gNet Carbohydrates: 10gFiber: 3gSugar: 5gProtein: 41g

This nutritional information is approximate and is provided for convenience as a courtesy.