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Harissa Chicken and Veggies Recipe

This Harissa Chicken and Veggies recipe is a bold, spicy, and flavorful one-pan meal featuring juicy, harissa-marinated chicken paired with perfectly roasted vegetables. It's an easy, nutritious, and satisfying dish that brings North African flavors to your table in under an hour!
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Prep Time 15 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

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