Sheet Pan Lemon Harissa Chicken
Sheet pan cooking is one of my favorite cooking methods. It’s easy, it’s time-saving, it saves you dishes and it allows your oven to do all the work! What’s not to like?
My very favorite sheet pan recipe of all time is my lemon harissa chicken. Dubbed a Hungry Ali favorite, this recipe is not only easy to make thanks to the sheet pan, of course, but the help of some rock star ingredients. Hearty potatoes and cauliflower seasoned simply yet effectively with cumin, olive oil and salt. Chicken marinated in spicy, smokey harissa paste, lemon juice and lots of fresh garlic gets added to the same sheet pan for one epic cook. The result is a smokey, spicy, zesty and fresh meal that should absolutely be the star of your next meal plan.
Pro tip: meal prep on this ahead of time for easy and delicious grab and go lunches! You will thank me later.
Sheet Pan Lemon Harissa Chicken
Ingredients
2 pounds boneless skinless chicken thighs
Juice of two lemons
4 garlic cloves, minced
1 heaping tablespoon Harissa paste
1/4 cup plus 2 tablespoons extra virgin olive oil
1 1/2 teaspoons salt
2 pounds Yukon gold potatoes, quartered
1 head of cauliflower, chopped into florets
1 teaspoon cumin
1/4 fresh parsley, chopped
Directions
Combine lemon juice, garlic cloves, harissa, 1/4 cup olive oil and 1 teaspoon salt in a large Ziploc bag. Add chicken thighs and seal bag, removing air. Toss together ingredients well with your hands. Refrigerate for at least 30 minutes and up to overnight. What I actually ended up doing was making this straight for my freezer then pulled out the marinated chicken when I was ready to make the rest!
Preheat oven to 425 degrees. Line a large baking sheet with foil. Toss quartered potatoes and cauliflower florets to coat on baking sheet with remaining olive oil, salt and cumin. Create 4-6 divets (how ever many chicken thigh pieces you have) in the potato/cauliflower mixture and lay marinated chicken thighs in divets. Bake for 15 minutes. Remove pan to toss potatoes and cauliflower. Return pan to oven and bake for another 15 minutes.
Top with fresh parsley and serve. Enjoy!
