Honey Harissa Chicken Sheet Pan Dinner

• 4 bone-in chicken thighs
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, cut into wedges
• 2 cups baby potatoes, halved
• 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/4 cup honey
• 2 tbsp harissa paste
• Juice of 1 lemon
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss chicken and vegetables with olive oil, paprika, and cumin. Season with salt and pepper.
3. 3 Arrange in a single layer on a sheet pan.
4. 4 Bake for 25 minutes.
5. 5 Whisk honey, harissa paste, and lemon juice in a small bowl.
6. 6 Brush half the glaze over the chicken.
7. 7 Return to oven and bake another 10 minutes.
8. 8 Brush with remaining glaze and garnish with cilantro before serving.

Equipment

• Sheet pan
• Baking sheet
• Whisk

Variations

• Add chickpeas for extra protein.
• Substitute chicken with tofu for a vegetarian option.

Substitutions

• Use smoked paprika for a smoky flavor.
• Substitute harissa with a mix of chili paste and cumin if unavailable.

Pairings

• Cucumber yogurt sauce
• Warm pita bread

Nutrition

Tips

• For extra spice, add more harissa paste to the glaze.
• If chicken isn't fully cooked, return to the oven in 5-minute increments.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Serve with a side of fluffy couscous or a fresh green salad.

FAQ