Harissa Chicken and Veggies Recipe
If you’re looking for a vibrant, spicy, and satisfying meal, this Harissa Chicken and Veggies recipe is an absolute must-try. Packed with bold North African flavors, this dish combines juicy chicken, perfectly roasted vegetables, and the smoky heat of harissa paste—all in a simple, one-pan preparation.
Whether you’re a spice enthusiast or just looking to add a bit of adventure to your weekly meal plan, this recipe is the perfect balance of heat, depth, and nutrition. In this post, we’ll walk you through everything you need to know to make the perfect Harissa Chicken and Veggies—from selecting ingredients to serving suggestions and variations.
What is Harissa?
Harissa is a flavorful chili paste that originates from North Africa, particularly Tunisia. It is made from a blend of roasted red peppers, chili peppers, garlic, olive oil, and aromatic spices like cumin, coriander, and caraway seeds. The result is a smoky, spicy, and slightly sweet condiment that enhances the flavor of meats, vegetables, and even grains.
Harissa varies in heat level depending on the brand or if it’s homemade. If you’re new to it, start with a milder version and adjust based on your spice tolerance.
Ingredients for Harissa Chicken and Veggies
This Harissa Chicken and Veggies recipe is simple but incredibly flavorful. Here’s what you’ll need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs (or chicken breasts if preferred)
- 3 tablespoons harissa paste (adjust based on spice preference)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 3 garlic cloves, minced
- Juice of 1 lemon
- Salt and black pepper, to taste
For the Veggies:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into rounds
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon harissa paste
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
Optional Garnishes:
- Fresh cilantro or parsley, chopped
- Crumbled feta cheese
- Toasted almonds or pine nuts
- Greek yogurt (to balance the heat)
Step-by-Step Instructions
1. Prepare the Harissa Marinade
In a small bowl, mix together the harissa paste, olive oil, smoked paprika, cumin, coriander, minced garlic, lemon juice, salt, and black pepper. This mixture will infuse the chicken with deep, smoky heat.
2. Marinate the Chicken
Pat the chicken thighs dry with a paper towel, then coat them generously with the harissa marinade. Cover and refrigerate for at least 30 minutes (but ideally, let it marinate for 2-4 hours for maximum flavor).
3. Prep the Vegetables
While the chicken is marinating, prepare your vegetables. Slice the bell peppers, zucchini, and red onion. Toss them in a bowl with olive oil, harissa paste, salt, black pepper, and cumin. This ensures they get a good dose of flavor before roasting.
4. Roast Everything Together
Preheat your oven to 400°F (200°C). Arrange the marinated chicken and seasoned vegetables on a large baking sheet. Make sure the chicken skin side is up for crispiness.
Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are caramelized and tender.
5. Broil for Extra Char
For extra depth of flavor, broil the dish for the last 3-5 minutes. This gives the chicken a slightly charred, crispy skin while intensifying the roasted flavor of the vegetables.
6. Serve and Garnish
Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh cilantro or parsley, a sprinkle of crumbled feta, and a side of Greek yogurt to balance the heat.
Serving Suggestions
This Harissa Chicken and Veggies dish is versatile and pairs well with various sides:
- Over couscous or quinoa: The grains soak up the flavorful juices beautifully.
- With warm pita or flatbread: Perfect for scooping up the harissa-infused vegetables.
- Alongside a cooling cucumber salad: Balances the spice with a refreshing crunch.
- With a dollop of hummus or tzatziki: Adds creaminess and Mediterranean flair.
Tips for the Best Harissa Chicken and Veggies
- Choose the right chicken: Bone-in, skin-on thighs yield the juiciest results, but you can use boneless thighs or breasts—just adjust the cooking time accordingly.
- Don’t skimp on the marinade time: Letting the chicken marinate for at least 30 minutes allows the flavors to penetrate deeply.
- Use high-quality harissa: The flavor varies by brand, so taste and adjust the amount to suit your preference. If making it from scratch, control the heat by choosing milder or spicier chilies.
- Roast on a single layer: Overcrowding the pan steams the ingredients instead of roasting them—use a large sheet pan for best results.
- Add chickpeas for extra protein: Toss drained chickpeas with the vegetables before roasting for a heartier meal.
Variations and Customizations
1. Vegetarian Option
Swap out the chicken for hearty vegetables like sweet potatoes, cauliflower, or mushrooms. You can also use tofu or chickpeas as a plant-based protein source.
2. Grilled Version
Instead of roasting, grill the chicken and vegetables for a smoky, charred flavor. Skewer the veggies for easy grilling and cook the chicken over medium-high heat until done.
3. Mild Version
If you prefer a milder dish, reduce the harissa paste to 1 tablespoon and balance the heat with extra yogurt or a drizzle of honey.
4. Creamy Harissa Chicken
For a creamy twist, mix some Greek yogurt or coconut milk into the harissa marinade for a richer sauce.
Frequently Asked Questions
Is harissa very spicy?
It depends on the brand or homemade version. Some are quite mild, while others pack intense heat. Taste a small amount before adding it to the dish.
Can I make this ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance, and roasted veggies can be prepped a day before. Leftovers store well in the fridge for up to 3 days.
What can I use instead of harissa?
If you don’t have harissa, try a mix of smoked paprika, cayenne, garlic, and tomato paste for a similar flavor profile.
Final Thoughts
This Harissa Chicken and Veggies recipe is a delicious way to introduce North African flavors into your cooking. It’s easy to make, packed with bold flavors, and perfect for meal prep or an impressive dinner. Whether you roast it in the oven or grill it for a smoky touch, this dish is sure to become a favorite in your recipe rotation.
Try it out, and let us know how you customize it to your taste!
Harissa Chicken and Veggies Recipe
Ingredients
For the Chicken:
- 4 bone-in skin-on chicken thighs (or boneless for quicker cooking)
- 3 tbsp harissa paste adjust based on spice preference
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- 3 garlic cloves minced
- Juice of 1 lemon
- Salt and black pepper to taste
For the Vegetables:
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 zucchini sliced into rounds
- 1 red onion cut into wedges
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tsp harissa paste
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp ground cumin
Optional Garnishes:
- Fresh cilantro or parsley chopped
- Crumbled feta cheese
- Toasted almonds or pine nuts
- Greek yogurt to balance the heat
Instructions
Prepare the Harissa Marinade:
- In a bowl, mix harissa paste, olive oil, smoked paprika, cumin, coriander, minced garlic, lemon juice, salt, and black pepper.
Marinate the Chicken:
- Pat chicken thighs dry and coat them thoroughly with the harissa marinade.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Prep the Vegetables:
- Slice the bell peppers, zucchini, and onion.
- Toss them with olive oil, harissa paste, salt, black pepper, and cumin in a large bowl.
Roast the Chicken and Veggies:
- Preheat oven to 400°F (200°C).
- Arrange marinated chicken and seasoned vegetables on a baking sheet, ensuring the chicken is skin-side up.
- Roast for 35-40 minutes, or until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Broil for Extra Char (Optional):
- In the last 3-5 minutes, switch to broil mode for a crispy, caramelized finish.
Serve and Garnish:
- Let chicken rest for 5 minutes before serving.
- Garnish with fresh herbs, feta cheese, and toasted almonds. Serve with couscous, flatbread, or yogurt for balance.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or stovetop for best texture.
- Make It Less Spicy: Reduce harissa to 1 tbsp and add a drizzle of honey or extra yogurt.
- Grilled Version: Instead of roasting, grill the chicken and veggies over medium-high heat until cooked through.
- Vegetarian Alternative: Swap chicken for cauliflower, tofu, or chickpeas for a plant-based version