If you're craving bold flavours but not the hassle, Baked Harissa Chicken Thighs are the answer. This greatrecipe mixes spicy harissa paste, zesty lemon, and sweet honey with tender chicken, onions, and sweet potatoes for a sheet pan dinner that's as effortless as it is delicious. With simple ingredients and a no-fuss traybake method, it's the ideal easy weeknight meal that practically cooks itself.
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But What Is Harissa?
Harissa is a spicy North African hot sauce made from a blend of chilli peppers, garlic, olive oil, and various spices. It's commonly used in Middle Eastern cooking to add depth and heat to dishes, making it a favourite among fans of spicy food.
Harissa can vary in spice level across different brands, so it's important to taste it first and adjust the amount to your preference.
It's versatile and can be used in marinades, soups, stews, or even as a condiment.
Ingredients and Substitutes
Here are the main ingredients for this baked harissa chicken recipe:
- harissa: we love BELAZU rose Harissa. It's not overly ferocious and very aromatic.
- lemon: choose unwaxed lemon as both lemon juice and lemon zest is used in this recipe. You may also use lime juice and zest.
- garlic cloves: if you've run out of fresh garlic, use ½ teaspoon of garlic powder.
- honey: can be replaced with brown sugar.
- salt.
- sweet potatoes: you can get creative, and use butternut squash, swede, cauliflower and many other veggies. You may also add extra veggies about 15-20 minutes before the chicken is cooked, including cherry tomatoes, bell pepper chunks, green beans or broccoli florets.
- red onions: or brown onions.
- chicken thighs: we use skinless boneless chicken thighs.
Find the ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Preheat the oven to 200°C. Line a large baking tray with foil.
2. Cut the sweet potatoes into small (1cm cubes). It's important that your potato cubes are small enough to cook at the same time as the chicken. Cut the onions into wedges.
3. In a small bowl, mix harissa paste, lemon juice, lemon zest, garlic, honey and salt.
4. Place the potato cubes and red onion wedges in a large mixing bowl. Spoon half of the harissa mixture and mix to combine.
5. Spread the vegetables in a single layer on the prepared baking dish (reserve the bowl).
6. To the reserved bowl, add the chicken thighs and the rest of the harissa marinade. Mix to combine, then arrange the chicken thighs amongst the sweet potatoes. Scrape any remaining marinade from the bowl over the chicken.
7. Place the tray into the preheated oven for 35-40 minutes, or until the chicken is cooked through, sweet potatoes are tender and onions are slightly caramelised.
What To Serve With Baked Harissa Chicken?
You can make a complete sheet pan meal (a.k.a traybake) by adding more veggies to your baking tray (see Ingredients and Substitutes section) - you won't need anything else on the side.
Well, maybe a Harissa Yogurt Sauce... What is more, this spicy chicken and sweet potatoes taste beautiful stuffed in pita bread with some yogurt and spinach.
But we like to serve this baked harissa chicken recipe with some fresh veggies, like a Courgette Ribbon Salad or Pea Shoot Salad. Alternatively, try Lemon and Garlic Tenderstem Broccoli or Italian Green Bean Salad.
Recipe FAQs
The best way to know if chicken thighs are cooked is to use a meat thermometer. The internal temperature has reached 165°F (74°C) - You should have fully cooked but juicy chicken thighs at this temperature. Without a thermometer, ensure the juices run clear, and the meat is no longer pink near the bone.
Yes, but note that chicken breasts dry out quicker, so you may need to adjust the cooking time. At 200°C (about 400°F), chicken breasts typically take around 20-25 minutes to cook through in the oven (but it highly depends on the size/ thickness of the breasts). To ensure they are done, check that the internal temperature reaches 74°C (165°F) and the juices run clear. Note, you may also need to roast your sweet potatoes and onions for 10-15 minutes before adding the chicken breasts.
Storage and Leftovers
Harissa Chicken is a perfect recipe for meal prep. Leftovers can be stored in an airtight container in the fridge for up to 2 days. The best way to reheat harissa chicken is in a microwave (it tends to try out in the oven).
What is more, this spicy chicken is a wonderful addition to salads and grain bowls. Try topping Moroccan Cous Cous salad or Quinoa with Avocado Dressing with this chicken, or shred and add it to Poke Bowls (or simply try our Teriyaki Chicken Poke Bowl recipe). You can also mix shredded harissa chicken with mayonnaise and use it as a delicious sandwich filling for lunch the next day!
More Chicken Thigh Recipes
Here are some of our favourite chicken thigh recipes to try next time:
Baked Harissa Chicken
Equipment
Ingredients
- 3 tablespoon rose harissa
- 1 lemon 2 tablespoon of juice and all zest
- 2 garlic cloves
- 1 teaspoon honey
- ½ teaspoon salt
- 600 g (0.88 lb) sweet potatoes cut into 1cm cubes
- 2 small red onions each cut into 8 wedges
- 6 chicken thighs boneless and skinless
Instructions
- Preheat the oven to 200°C. Line a large baking tray with foil.
- In a small bowl, mix harissa paste, lemon juice, lemon zest, garlic, honey and salt.
- Place the potato cubes and onion wedges in a large mixing bowl. Spoon half of the harissa mixture and mix to combine.
- Spread the vegetables on the roasting tray (reserve the bowl).
- To the reserved bowl, add the chicken thighs and the rest of the harissa marinade. Mix to combine, then arrange the chicken thighs among the sweet potatoes. Scrape any remaining harissa from the bowl over the chicken.
- Place the tray into the preheated oven for 35 minutes, or until the chicken is cooked through, sweet potatoes are tender and onions are slightly caramelised.
Nutrition
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