Sheet Pan Honey Harissa Chicken Bowls
These Sheet Pan Honey Harissa Chicken Bowls are sweet, smoky, and a little spicy, with roasted veggies, fluffy couscous, and a cool garlicky dill yogurt sauce that ties the whole thing together. Everything roasts up on a single sheet pan in about 30 minutes, which is why it's become one of our new go-to dinners on busy weeknights!
Servings: 5 servings
Equipment
Ingredients
- 1 ½ tablespoons harissa paste
- 1 ½ tablespoons honey
- 3 tablespoons olive oil
- 1 ½ teaspoons cumin divided
- 1 ½ teaspoons coriander divided
- 2 ½ teaspoons salt divided
- ½ teaspoons minced garlic
- 1 ½ pounds chicken thighs
- 3 medium carrots peeled and cut into ¼” slices
- 1 pound yukon gold potatoes cut into 1-inch pieces
- 1 medium red onion cut into 1-inch pieces
- ½ teaspoon paprika
- ½ teaspoon turmeric
- ¼ teaspoon garlic powder
Garlicky Dill Yogurt Sauce
- ¾ cup yogurt
- 1 teaspoon minced garlic
- 1 teaspoon lemon zest from one lemon
- 1 tablespoon finely chopped fresh dill
- Pinch salt
For Serving:
- Cooked couscous or rice
- ½ English cucumber finely diced
- 1 bunch cilantro finely chopped
Instructions
- Preheat the oven to 400°F. Lightly grease a large rimmed baking sheet.
- Cook the couscous or rice according to package directions.Cooked couscous or rice
- In a large bowl, whisk together the harissa, honey, 3 tablespoons olive oil, ½ teaspoon minced garlic, ½ teaspoon cumin, ½ teaspoon coriander, and 1 teaspoon salt. Add the chicken thighs and toss to coat. Let marinate while you prepare the vegetables.1 ½ tablespoons harissa paste, 1 ½ tablespoons honey, 3 tablespoons olive oil, ½ teaspoons minced garlic, 1 ½ pounds chicken thighs
- In a separate large bowl, combine the carrots, potatoes, and red onion. Drizzle with the remaining 2 tablespoons olive oil. Sprinkle with the remaining 1 teaspoon cumin, 1 teaspoon coriander, paprika, turmeric, garlic powder, and remaining 1 ½ teaspoons salt. Toss until evenly coated.3 medium carrots, 1 pound yukon gold potatoes, 1 medium red onion, ½ teaspoon paprika, ½ teaspoon turmeric, ¼ teaspoon garlic powder
- Spread the vegetables out in a single layer on the prepared baking sheet. Nestle the chicken thighs between the vegetables so they are in direct contact with the pan and not resting on top. Spoon any remaining marinade over the chicken.
- Bake for 30-35 minutes, or until the vegetables are tender and the chicken reaches at least 165°F when checked with a meat thermometer.
- Meanwhile, in a medium bowl whisk together the yogurt, lemon juice, lemon zest, dill, remaining 1 teaspoon minced garlic, and a pinch of salt. Adjust lemon juice to taste.¾ cup yogurt, 1 teaspoon minced garlic, 1 teaspoon lemon zest, 1 tablespoon finely chopped fresh dill, Pinch salt
- To serve, spoon the couscous or rice into bowls. Top with the roasted chicken and vegetables, diced cucumber, a generous drizzle of the garlicky dill yogurt sauce, and a sprinkle of fresh cilantro.½ English cucumber, 1 bunch cilantro
Video
Notes
- Harissa heat level: Harissa paste can range from mild to very spicy. Start with 1 tablespoon if you’re sensitive to heat, then increase to taste.
- Don’t overcrowd the pan: Spread the vegetables and chicken in a single layer so they roast instead of steam. Use two sheet pans if needed.
- Chicken option: Boneless, skinless chicken breasts can be used, but begin checking for doneness around 22-25 minutes to prevent drying out, and slice your veggies a little thinner so they cook up at a similar rate.
- Extra caramelization: For deeper browning, broil for 1-2 minutes at the end, watching closely so the honey in the marinade doesn’t burn.
- Make ahead: The chicken can marinate up to 24 hours in the refrigerator for even more flavor.
- Grain swap: Serve over couscous, rice, or even quinoa depending on preference.
Nutrition
Calories: 460kcal | Carbohydrates: 40g | Protein: 30g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 129mg | Sodium: 1548mg | Potassium: 962mg | Fiber: 4g | Sugar: 12g | Vitamin A: 6353IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 3mg
