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Easy Sheet Pan Harissa Orange Chicken

A simple yet flavorful dish featuring succulent chicken thighs, zesty orange, and roasted vegetables, all cooked on one sheet pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, North African
Calories: 480
Ingredients Method Notes

Ingredients
  

For the marinade
  • 2 tablespoons harissa paste Check for halal compliance
  • 2 pieces oranges Zested and juiced
  • 3 tablespoons olive oil
  • 3 cloves garlic Minced
  • Salt To taste
  • Pepper To taste
For the chicken and vegetables
  • 4 pieces chicken thighs Bone-in or skinless, your preference
  • 2 cups vegetables Such as bell peppers, carrots, and red onions

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the harissa paste, orange juice, orange zest, minced garlic, olive oil, salt, and pepper. Whisk until well combined to make the marinade.
  3. Place the chicken thighs in a large bowl or resealable bag. Pour half of the marinade over the chicken and let it marinate for at least 30 minutes.
  4. While the chicken marinates, chop your choice of vegetables into bite-sized pieces.
Baking
  1. Spread the marinated chicken on a sheet pan, along with the chopped vegetables. Drizzle the remaining marinade over the top for extra flavor.
  2. Place the sheet pan in the preheated oven and bake for 35-40 minutes or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C).
Serving
  1. Enjoy your hot, beautifully roasted Easy Sheet Pan Harissa Orange Chicken with your favorite side dishes!

Notes

For substitutions, if you can't find harissa paste, use a combination of cumin, paprika, and cayenne for a similar flavor profile. Avoid overcrowding the pan to ensure even cooking.