Annual Food & Drink Issue

Harissa Chicken Sheet Pan Meal

Sheet Pan Dinners the Whole Family Will Enjoy

Short on effort yet big on flavor, sheet pan meals are the perfect weeknight dinner solution. Just one baking sheet holds your main course and accompanying sides, and your oven does the rest! The best part of all? Cleanup is a breeze, which means more time spent with the ones you love most.

What follows is a foolproof recipe that the whole family will adore.

By Mary Beth Wallace | Photography by Rich Smith

Jodi Lawrence, Highland Park

Harissa Chicken Thighs

with Chickpeas & Charred Vegetables

Serves: 2-4

Ingredients

2 heads broccoli, cut into florets
Olive oil, for roasting
Salt, to taste
Pepper, to taste
2 handfuls Brussels sprouts, halved
Honey, to taste
1/2 (15 oz.) can chickpeas, rinsed and drained
Dry harissa seasoning, to taste
3-4 bone-in, skin-on chicken thighs
Juice of 1/2 lemon
Lemon wedges, for garnish

Directions

Preheat oven to 425°.
In a large bowl, coat broccoli in olive oil and toss with salt and pepper. Place on 1/3 of a well-oiled baking sheet. In the same bowl, toss Brussels with olive oil, salt, pepper, and honey. Place on 1/3 of the baking sheet. Continue by tossing chickpeas in olive oil, salt, pepper, and harissa seasoning. Set aside.
Drizzle more oil over chicken thighs and season generously with salt, pepper, honey, and harissa seasoning. Massage the spices into the chicken, including under the skin, until the meat is coated in spices. Place in the middle third of the sheet pan. Squeeze the juice of half a lemon over the chicken. Disperse chickpeas throughout the baking sheet and garnish with lemon wedges.
Bake for 45-50 minutes, tossing vegetables halfway through the cooking time. Cook until chicken reaches an internal temperature of 165° and vegetables begin to crisp and char.
Serve and garnish with charred lemon wedges.

harissa chicken thighs with chickpeas and charred vegetables sheet pan meal

Harissa Chicken Thighs Sheet Pan Meal

Harissa Chicken Thighs with Chickpeas & Charred Vegetables

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Cook Time 45 mins

Total Time 45 mins

Course Main Course, Side Dish

Cuisine African, Middle Eastern

Servings 4 people

Equipment

Large bowl
Sheet pan

Ingredients

2 heads broccoli, cut into florets
Olive oil, for roasting
Salt, to taste
Pepper, to taste
2 handfuls Brussels sprouts, halved
Honey, to taste
½ (15 oz.) can chickpeas, rinsed and drained
Dry harissa seasoning, to taste
3-4 bone-in, skin-on chicken thighs
Juice of ½ lemon
Lemon wedges, for garnish

Instructions

Preheat oven to 425°.
In a large bowl, coat broccoli in olive oil and toss with salt and pepper. Place on 1/3 of a well-oiled baking sheet. In the same bowl, toss Brussels with olive oil, salt, pepper, and honey. Place on 1/3 of the baking sheet. Continue by tossing chickpeas in olive oil, salt, pepper, and harissa seasoning. Set aside.
Drizzle more oil over chicken thighs and season generously with salt, pepper, honey, and harissa seasoning. Massage the spices into the chicken, including under the skin, until the meat is coated in spices. Place in the middle third of the sheet pan. Squeeze the juice of half a lemon over the chicken. Disperse chickpeas throughout the baking sheet and garnish with lemon wedges.
Bake for 45-50 minutes, tossing vegetables halfway through the cooking time. Cook until chicken reaches an internal temperature of 165° and vegetables begin to crisp and char.
Serve and garnish with charred lemon wedges.