Just one pan brings big flavors with this easy, honey harissa chicken & veggies!
This honey harissa sheet pan chicken is spicy-sweet, crispy, and packed with weeknight veggies. A quick marinade of harissa, honey, garlic, and warm spices caramelizes in the oven while potatoes, onions, and peppers roast alongside. One pan, minimal cleanup, and dinner is ready in a little over an hour. Serve with lemon and a sprinkle of parsley.
I love making one-pan dinners because they’re so easy to throw together and clean up. This one-pan meal is full of bold flavors, packed with heat, sweetness, and savory depth in a way that feels both comforting and exciting. Harissa brings smoky chili warmth, honey adds caramelized sweetness, and lemon keeps everything bright. Roasting everything together allows the chicken juices to blend with the marinade, creating an irresistible sauce and a flavor-bomb dinner.
Why will everyone love this one-pan chicken dinner?
Sweet, spicy
Herby, savory
Crispy, juicy chicken with
Caramelized edges
Pillowy roasted potatoes
Soft, tender peppers & onions
What’s the best chicken to use for Honey Harissa Sheet Pan Chicken?
Whole chicken, cut into pieces, or bone-in thighs/drumsticks – Bone-in chicken stays juicy and develops the best flavor and crisp skin during roasting. If using boneless, skinless thighs, begin checking for doneness at 25–30 minutes.
What’s in the honey harissa marinade?
Extra-virgin olive oil – Helps the marinade coat evenly and promotes browning.
Harissa paste – A North African chili paste that adds smoky heat and depth; heat levels vary by brand, so be sure to taste or know the level of your favorite brand. Here’s my favorite brand and my Simple Homemade Harissa Sauce.
Honey – Balances the spice and caramelizes beautifully in the oven.
Lemon juice or balsamic vinegar – Adds acidity to brighten the dish and balance the sweetness.
Garlic – Grated or finely minced so it melts into the marinade.
Ground cumin – Adds warm, earthy flavor.
Ground coriander – Brings citrusy, floral notes to help brighten along with the lemon.
Paprika – Sweet or smoked, for color and mild warmth.
Crushed red pepper flakes – Optional for extra heat, but make it as spicy as your family likes.
Kosher salt and black pepper – Essential for thoroughly seasoning the chicken and vegetables.
What vegetables work best?
Potatoes – Cut into wedges or cubes so they roast evenly and soak up the pan juices. For extra-crispy potatoes, cut them smaller or start roasting them 10 minutes before adding the chicken.
Onion – Softens and caramelizes, adding sweetness.
Bell peppers – Add color, mild sweetness, and texture.
What else will I need to season this meal?
Dried oregano – Brings a subtle Mediterranean note that complements the spices.
Fresh parsley – Adds freshness and color.
Lemon wedges – Optional, but great for a final squeeze of brightness.
Make-Ahead Hosting Tip: This honey harissa sheet pan chicken is perfect for hosting because almost everything can be prepped ahead. Marinate the chicken and cut all the vegetables up to a day in advance and keep them refrigerated. About an hour before guests arrive, arrange everything on the pan and roast. It comes out hot, caramelized, and full of flavor with minimal last-minute effort, leaving you free to enjoy your guests.
How do I prep for this recipe?
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup. In a large bowl, whisk together the olive oil, harissa, honey, lemon juice or balsamic vinegar, garlic, cumin, coriander, paprika, crushed red pepper flakes, salt, and black pepper until smooth.
What’s the best way to marinate the chicken and veggies?
Add the chicken pieces to the bowl and toss until well coated. If time allows, marinate for 30 minutes or up to overnight in the refrigerator for a deeper flavor. Add the potatoes, onion, and bell peppers to the bowl. Drizzle with a little olive oil, season with salt, pepper, and oregano, and toss to coat.
How do I roast honey harissa sheet pan chicken & veggies?
Spread the vegetables evenly on the prepared sheet pan. Place the chicken and all of the marinade on top of the vegetables. Cover the pan loosely with foil and roast for 40–45 minutes. Remove the foil and continue roasting for another 40–45 minutes, turning the vegetables once halfway through, until the chicken is deeply browned, registers 165°F (74°C) at the thickest part, and the potatoes are tender. For extra char, broil for 1–3 minutes at the end.
What’s the best way to serve?
Let it rest for 5 minutes. Toss the vegetables gently in the pan juices, sprinkle with chopped parsley, and serve with lemon wedges if desired. For a safe extra drizzle, mix a small batch of marinade separately before touching raw chicken and warm it briefly before serving. If you’d like extra sides, try Mediterranean rice pilaf or cauliflower rice, a Greek Lettuce Salad or even Mediterranean Green Bean Salad.
How do you store leftovers?
Leftovers keep well in the refrigerator for 3–4 days. Reheat at 350°F (175°C) until warmed through.
Do you have more harissa dishes?
Honey Harissa Sheet Pan Chicken with Sweet Potatoes, Feta, and Olives
Spatchcocked Chicken with Harissa: 2 Ways
Roast Leg of Lamb with Harissa & Shallots
Watch the Video
Honey Harissa Sheet Pan Chicken & Veggies (One-Pan Meal)
This honey harissa sheet pan chicken is spicy-sweet, crispy, and packed with weeknight veggies. A quick marinade of harissa, honey, garlic, and warm spices caramelizes in the oven while potatoes, onions, and peppers roast alongside. One pan, minimal cleanup, and dinner is ready in a little over an hour. Serve with lemon and a sprinkle of parsley.
Ingredients
- 1 whole chicken cut into 8 pieces (about 4 to 4.5 lb/1.8 to 2 kg) or 3 lb/1.4 kg bone-in thighs and/or drumsticks
- 3 tablespoons extra-virgin olive oil
- 4 tablespoons (5oz/140g) harissa paste
- 3 to 4 tablespoons honey
- 2 tablespoons fresh lemon juice or balsamic vinegar
- 4 garlic cloves, grated or finely minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika (sweet or smoked)
- ¼ to ½ teaspoon crushed red pepper flakes, optional
- 2 teaspoons kosher salt, or to taste
- Freshly ground black pepper, to taste
- 800 g potatoes (about 1¾ lb), cut into wedges or cubes
- 1 medium onion, cut into wedges or large cubes
- 1 to 2 bell peppers, cubed
- 1 teaspoon dried crushed oregano
- 2 tablespoons chopped fresh parsley, for garnish
- Lemon wedges, for serving, optional
Instructions
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup. Whisk together the olive oil, harissa, honey, lemon juice or balsamic, garlic, cumin, coriander, paprika, crushed red pepper, salt, and black pepper in a large bowl until smooth. Add the chicken pieces and toss to coat well. If time allows, marinate 30 minutes or up to overnight in the refrigerator. Add the potatoes, onion, and bell peppers to the bowl and drizzle with some olive oi, season with salt, pepper, and oregano. Toss to coat..
Add the chicken and all of the marinade on top of the veggies. cover with foil. Roast for 40 to 45 minutes covered and then remove the foil and roast an additional 45 minutes, turning the vegetables once halfway, until the chicken is deeply browned and registers 165°F (74°C) at the thickest part and the potatoes are tender. For extra char, broil 1 to 3 minutes at the end. Rest 5 minutes, toss the vegetables with the pan juices, sprinkle with parsley, and serve with lemon.
Notes
For extra-crisp potatoes, cut them on the smaller side or start them 10 minutes before adding the chicken. If using boneless, skinless thighs, begin checking for doneness at 25 to 30 minutes. Harissa heat varies; for mild heat use 2 to 3 tablespoons harissa and add more to taste, or balance with extra honey. Make a safe extra drizzle by whisking a small batch of the marinade separately before touching raw chicken; warm it briefly before serving if desired. Leftovers keep 3 to 4 days refrigerated; reheat at 350°F/175°C until hot.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
CASABREWS Ultra Espresso Machine with LCD Display, Powerful Milk Frother and Customizable Brewing Temperature, Provides Barista-Level Lattes and Cappuccinos -
Mina Mild Harissa Sauce, Mild Sauce Crafted with Fresh Red Peppers Instantly Transforms Any Plate with the Lively Flavors of Morocco (10 Ounces)
-
Dodoni Feta Cheese 14 oz
-
Breville BOV900BSS Smart Oven Air Fryer Pro and Convection Oven, Brushed Stainless Steel
Where do you find harissa paste?
You can usually find harissa paste in the international aisle of most grocery stores or at Middle Eastern and Mediterranean markets. I personally love the Mina brand and use it often. It’s sold on Amazon and is also easy to find at many local markets.