Go Back

Sheet Pan Harissa Orange Chicken Thighs

A flavorful and satisfying dish featuring juicy chicken thighs marinated in harissa and orange juice, roasted with colorful vegetables for a delightful meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, North African
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces chicken thighs, skin-on and bone-in Tender and juicy with crispy skin
  • 3 tablespoons harissa paste Provides a spicy kick
  • 1/4 cup fresh orange juice Adds sweetness
  • 4 cloves garlic, minced Enhances flavor
  • 3 tablespoons olive oil For marinade and veggie preparation
  • to taste Salt and pepper For seasoning
For the Vegetables
  • 1 piece bell pepper, sliced Colorful addition
  • 1 piece onion, sliced Adds sweetness
  • 2 medium zucchinis, sliced (or your choice of vegetables) Versatile option

Method
 

Preparation
  1. In a large bowl, mix together the harissa paste, orange juice, minced garlic, olive oil, salt, and pepper. Add the chicken thighs to the bowl, making sure they’re well-coated. Cover and let marinate for at least 15 minutes (or overnight for more flavor!).
  2. Preheat your oven to 425°F (220°C).
  3. On a large sheet pan, arrange the sliced bell peppers, onion, and zucchini. Drizzle with olive oil, season with salt and pepper, then toss to coat.
Baking
  1. Nestle the marinated chicken thighs skin-side up on top of the vegetables.
  2. Bake in the preheated oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the skin is golden brown.
  3. Allow the chicken to rest for a few minutes before serving. Drizzle with a little orange juice and garnish with fresh herbs if desired.

Notes

For substitutions, try using chicken breasts instead of thighs, reducing the cooking time. Ensure your oven is fully preheated for the best crisp. Don't overcrowd the pan for roasting.