This Harissa Chicken is a quick and flavorful sheet pan dinner recipe. Spatchcocked for even cooking and paired with roasted vegetables, it’s the perfect one-pan meal.
For more easy dinners, see my sheet-pan chicken and asparagus, sheet-pan cod, or baked sheet-pan salmon.
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⭐️ Why this recipe works
- Spatchcocking: Ensures even cooking and crispier skin by flattening the chicken.
- Harissa Paste: Adds a bold, spicy flavor that complements the chicken and vegetables.
- One-Pan Meal: Simplifies cleanup and allows the flavors to meld together on a single baking tray.
- Roasted Vegetables: Potatoes, onions, and bell peppers soak up the juices and seasoning, enhancing their flavor.
- Lemon Slices: Add a fresh, zesty contrast to the spicy harissa and rich chicken.
🧾 Ingredient notes
- Whole chicken: Provides a substantial and flavorful base.
- Harissa paste: Infuses the dish with a spicy, aromatic kick.
- Olive oil: Helps in roasting and adds a rich, smooth texture.
- Lemon: Adds acidity and freshness to balance the flavors.
- Red onion: Adds sweetness and depth of flavor.
- Potatoes: Make the dish hearty and filling.
- Mini bell peppers: Add color and sweetness.
- Salt and pepper: Essential for seasoning.
- Pomegranate arils (optional): Provide a burst of sweetness and color for garnish.
- Chopped cilantro (optional): Adds a fresh, herbal note for garnish.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Easy Sheet Pan Harissa Chicken and Potatoes recipe step-by-step
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Chicken: If not already spatchcocked, use a sharp knife or kitchen shears to cut along both sides of the chicken's backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten.
- Season Vegetables: Place the potato wedges, red onion slices, and halved mini bell peppers on a large baking tray. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
- Prepare Chicken: Place the spatchcocked chicken on top of the vegetables. Rub the chicken all over with the harissa paste, making sure to get under the skin where possible. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper.
- Add Lemon Slices: Arrange the lemon slices around the chicken and vegetables on the baking tray.
- Bake: Place the tray in the preheated oven and bake for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
- Garnish: Remove the chicken from the oven and let it rest for a few minutes. Garnish with pomegranate arils and chopped cilantro, if using.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Crispier Skin: For extra crispy skin, pat the chicken dry with paper towels before applying the harissa paste.
- Marinating: Let the chicken marinate in the harissa paste for a few hours or overnight for deeper flavor.
- Charred Finish: For an added smoky flavor, finish the chicken under the broiler for the last 2-3 minutes of cooking time.
- Herb Butter: Mix some softened butter with chopped herbs and a bit of harissa paste, and place it under the chicken skin before roasting for extra moist and flavorful meat.
📖 Substitutions and variations
- Chicken Cuts: Use chicken thighs or breasts instead of a whole chicken.
- Vegetables: Substitute or add other vegetables like carrots, zucchini, or Brussels sprouts.
- Spice Level: Adjust the amount of harissa paste to control the spice level.
- Herbs: Use parsley or mint instead of cilantro for a different herbal note.
- Citrus: Substitute lime slices for lemon for a different citrus flavor.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled chicken and vegetables in an airtight container in the fridge for up to 3 days.
- Freezer: Place the chicken and vegetables in a freezer-safe bag or container for longer storage and freeze for up to 3 months.
- Reheat: To reheat, place the chicken and vegetables on a baking sheet and warm in a 350°F (175°C) oven for 15-20 minutes or until heated through.
❓Recipe FAQ's
What can I do if I don’t have Harissa paste?
If you don’t have Harissa paste, you can make a quick substitute by mixing chili paste or powder with a bit of olive oil, garlic, cumin, and coriander.
Can I cook Harissa chicken on the grill?
Yes, you can grill Harissa chicken. Preheat your grill to medium-high heat and cook the chicken skin-side down first for about 10 minutes, then flip and cook until it reaches an internal temperature of 165°F (74°C).
Can I use just certain cuts of chicken for this recipe?
Absolutely. While a whole chicken is traditional, you can use chicken thighs, drumsticks, or breasts. Adjust the cooking time accordingly, as smaller cuts will cook faster.
Did you make this Easy Sheet Pan Harissa Chicken and Potatoes? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!
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Easy Sheet Pan Harissa Chicken and Potatoes
This Harissa Spatchcock Chicken is a vibrant and flavorful dish perfect for any occasion. The spatchcock technique ensures even cooking, while the harissa paste adds a delightful kick. Paired with roasted vegetables, this one-pan meal is both delicious and easy to prepare.
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Servings: 4 Servings
Ingredients
- 4 pound whole chicken, spatchcocked (butterflied)
- 2 teaspoons Harissa paste
- 2 tablespoons olive oil
- 1 lemon, thinly sliced
- 1 red onion, thinly sliced into half-moons
- 6 medium potatoes, cut into small wedges
- 10 mini bell peppers, halved
- Salt and pepper, to taste
- Optional garnish: pomegranate arils, chopped cilantro
Instructions
Preheat Oven:
- Preheat your oven to 425°F (220°C).
Prepare Chicken:
- If not already spatchcocked, use a sharp knife or kitchen shears to cut along both sides of the chicken's backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten.
Season Vegetables:
- Place the potato wedges, red onion slices, and halved mini bell peppers on a large baking tray. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
Prepare Chicken:
- Place the spatchcocked chicken on top of the vegetables. Rub the chicken all over with the harissa paste, making sure to get under the skin where possible. Drizzle with the remaining 1 tablespoon of olive oil and season with salt and pepper.
Add Lemon Slices:
- Arrange the lemon slices around the chicken and vegetables on the baking tray.
Bake:
- Place the tray in the preheated oven and bake for 45-50 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
Garnish:
- Remove the chicken from the oven and let it rest for a few minutes. Garnish with pomegranate arils and chopped cilantro, if using.
Notes
- Spatchcocking the Chicken: This technique helps the chicken cook more evenly and faster. Make sure to press down on the breastbone to flatten the chicken completely.
- Harissa Paste: Adjust the amount of Harissa paste based on your spice preference. Harissa can vary in heat, so taste it before using.
- Vegetable Variations: Feel free to add or substitute other vegetables like carrots, zucchini, or sweet potatoes.
- Serving Suggestion: This dish pairs well with a simple side salad or some couscous for a complete meal.
Nutrition
Calories: 569kcal | Carbohydrates: 10g | Protein: 42g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 190mg | Potassium: 646mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2520IU | Vitamin C: 110mg | Calcium: 43mg | Iron: 3mg
have you made this recipe? I'd love to see it! Tag me @salted_mint or use #saltedmint!
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
Cecilia says
Hi! I made this last night for our dear friends. Not only did they take home left-overs, they took my copy of the recipe! The best part of this recipe is I had everything I needed, even the Harissa.Thank you so much for sharing wonderful recipes like this!
Billy says
This looks delicious! I love the pictures! Can't wait to try making this at home.
Debs says
Thanks so much Billy! Let me know how it goes!
Christina says
Oooooooh come to momma! I'm alllll over this tasty looking recipe! I've never roasted my own chicken before and you best believe this is the recipe will be my first introduction! Pinning!
Debs says
Thanks so much Christina! Once you roast a whole chicken you'll never look back!
Hena Tayeb says
mm this looks so good!
http://www.henatayeb.blogspot.com
Debs says
Thanks so much Hena!
nita says
Hi Debs! This is such a beautiful dish and sounds absolutely delectable! I love all of the bright colors of the dish, which is a nice contrast to the dreary winter skies during this time of year:)
Debs says
Thanks Nita!