This Sheet Pan Harissa Chicken and Veggies is one of those effortless weekday dinners that happened to be a total hit. I slipped the pan into the oven feeling a little nervous—hoping it would turn out—and was delighted when it absolutely delivered. The combination of crisp, roasted vegetables and deeply flavored, slightly spicy chicken made for a true winner. My husband kept commenting on how good it was while he ate, and I can already see this becoming a regular in our rotation.
What I love most is how simple it is to prepare. The steps are straightforward enough that a confident older child could help with assembly (adult supervision required for any knife work). You only need basic prep—tossing the vegetables and seasoning the chicken—then the oven does the rest. Warm, aromatic spices like curry and cumin build a comforting base, while harissa provides a bright, spicy kick that lifts the whole dish.
About the harissa: I frequently reach for Mina Harissa when I want to add heat and depth without fuss. It’s a versatile pantry staple that brightens grilled proteins, roasted vegetables, and sauces. In this recipe, a thin brush of harissa on the chicken skin at the start of roasting creates a flavorful crust that pairs beautifully with the roasted vegetables and a tangy lemon-garlic aioli.
If you enjoy simple, bold-flavored dinners that are ready with minimal cleanup, this sheet pan meal is for you. It’s hearty, family-friendly, and flexible—feel free to swap in whatever sturdy vegetables you have on hand. Serve with a side of rice, couscous, or a light green salad to round out the meal.
- 5–6 bone-in, skin-on chicken thighs
- 2 carrots, peeled and cut into 8 sticks each
- 1/2 head cauliflower, cut into florets
- 1 lb Brussels sprouts, trimmed and halved
- 1/2 red onion, cut into large pieces
- 3 tbsp olive oil
- 1 tsp curry powder
- 1/4 tsp ground cumin
- Salt and black pepper, to taste
- 2+ tbsp Mina Harissa (adjust for heat preference)
- 1/2 cup fresh dill leaves, for serving
- 1/2 cup fresh cilantro leaves, for serving
- 4 tbsp mayonnaise
- 3 cloves garlic, minced
- Zest of 1/2 a lemon
- Juice of 1 lemon
- Preheat the oven to 425°F (218°C).
- On a large sheet pan, arrange the chicken thighs, carrot sticks, cauliflower florets, halved Brussels sprouts, and red onion. Drizzle everything with olive oil and use your hands or tongs to toss until evenly coated.
- Sprinkle the curry powder, ground cumin, and a generous pinch of salt and pepper over the pan. Toss again so the spices are distributed evenly. Spread the ingredients out in a single layer for even roasting.
- Brush the tops (skin side) of the chicken thighs with the harissa, using more or less depending on how spicy you like it.
- Roast in the preheated oven for about 45 minutes, checking at 30 minutes to gently toss the vegetables so they brown evenly. The chicken is done when the juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reads 165°F (74°C).
- While the pan roasts, make the lemon-garlic aioli: combine the mayonnaise, minced garlic, lemon zest, and lemon juice in a small bowl and whisk until smooth. You can also pulse everything briefly in a food processor for a silkier texture.
- When the chicken and vegetables are finished, remove the sheet pan from the oven. Scatter the fresh cilantro and dill over the top, then drizzle or dollop the lemon-garlic aioli across the plate before serving.
- Serve warm and enjoy. Leftovers keep well in the refrigerator for a couple of days and reheat nicely in the oven or on a sheet pan to maintain crisp edges.
Please note: I only work with companies and products I truly believe in and that align with my values. This post contains sponsored content and I am compensated for the work I do, but my opinions are always my own.