Description
A vibrant dish featuring tender chicken, colorful veggies, and a spicy harissa kick, all cooked in one pan for easy clean-up.
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken thighs (or breasts)
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 garlic cloves, minced
- Assorted vegetables (such as bell peppers, zucchini, carrots)
- Hummus for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, mix the harissa paste, olive oil, lemon juice, and minced garlic.
- Coat the chicken thighs in the harissa mixture and let marinate for at least 15 minutes.
- Chop the vegetables and place them on a sheet pan. Toss with olive oil, salt, and pepper.
- Arrange the marinated chicken on the same sheet pan with the vegetables.
- Roast in the oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Serve with hummus on the side.
Notes
This dish is best served hot. Customize the vegetables used and marinate the chicken longer for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, harissa, sheet pan meal, roasted vegetables, easy recipe