Go Back
–+ servings
One-Pan Harissa Chicken & Vegetables

Easy One-Pan Harissa Chicken & Vegetables for Bold Flavor Fans

This One-Pan Harissa Chicken & Vegetables delivers bold flavor with minimal effort, making it the perfect dish for busy evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 425
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Marinade
  • 4 pieces Chicken thighs Use skin-on for extra crispy texture.
  • 3 tablespoons Harissa paste The heart of this dish.
  • 2 tablespoons Olive oil For marinating and crisping chicken.
  • 3 cloves Garlic cloves Minced.
  • 1 tablespoon Lemon juice Freshly squeezed.
For the Vegetables
  • 2 cups Bell peppers A mix of colors.
  • 1 cup Zucchini Chopped.
  • 1 medium Red onion Sliced.
  • 1 cup Cherry tomatoes Whole.
Optional Garnishes
  • 1/4 cup Fresh cilantro or parsley Chopped.
  • 1/2 cup Greek yogurt or labneh For serving.

Equipment

  • Cast-iron skillet

Method
 

How to Make One-Pan Harissa Chicken & Vegetables
  1. Preheat your oven to 425°F (220°C), placing a large cast-iron skillet inside for 10 minutes until the pan is hot.
  2. In a mixing bowl, whisk together harissa paste, olive oil, minced garlic, and fresh lemon juice until smooth. Add chicken thighs and toss to coat thoroughly.
  3. Carefully place marinated thighs skin-side down in the hot skillet. Sear undisturbed for 4 minutes until skin is golden brown, then flip to sear the other side for 2 minutes.
  4. Tuck bell peppers, zucchini, red onion, and cherry tomatoes around the seared chicken in the hot skillet. Drizzle a touch of olive oil and season all with salt and pepper.
  5. Slide the skillet into the preheated oven and roast for 18–20 minutes until vegetables are tender-crisp and chicken reaches 165°F (74°C).
  6. Remove skillet from oven and let chicken rest 5 minutes. Garnish with fresh cilantro and Greek yogurt.

Nutrition

Serving: 1servingCalories: 425kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 1200IUVitamin C: 80mgCalcium: 60mgIron: 3.5mg

Notes

Allow chicken to marinate at least 10 minutes for best flavor. Evenly chop vegetables for uniform roasting. Let chicken rest before serving for optimal moisture retention.

Tried this recipe?

Let us know how it was!