Go Back

Sheet Pan Harissa Orange Chicken

A delightful dish of juicy chicken thighs marinated in spicy harissa and fresh oranges, paired with colorful roasted vegetables, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean, North African
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 4-6 pieces chicken thighs (skin-on, bone-in preferred for flavor) Skin-on, bone-in thighs add extra flavor.
  • 2 tablespoons harissa paste For a spicy kick.
  • 2 pieces oranges (juice and zest) Freshly juiced and zested for best flavor.
  • 4 cloves garlic (minced) Minced garlic adds depth of flavor.
  • 2 tablespoons olive oil
  • to taste salt Adjust according to preference.
  • to taste pepper Adjust according to preference.
Vegetables
  • 2 cups mixed vegetables (e.g., bell peppers, carrots, red onions) Feel free to substitute based on availability.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the harissa paste, orange juice, orange zest, minced garlic, olive oil, salt, and pepper.
  3. Add the chicken thighs, coating them well, and let them marinate for at least 15 minutes.
  4. Wash and chop your vegetables into bite-sized pieces.
  5. Place the marinated chicken thighs in the center of a large baking sheet and surround them with the prepared vegetables.
Cooking
  1. Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized.
  2. Once done, remove the pan from the oven and let it rest for a few minutes before serving.
  3. Serve warm and enjoy the burst of flavors!

Notes

You can replace the vegetables with zucchini, asparagus, or sweet potatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat in the oven or microwave.