This Sheet Pan Harissa Chicken Thighs with Roasted Vegetables is the perfect one-pan meal for busy weeknights. Packed with bold flavors from spicy harissa, juicy chicken thighs, and perfectly roasted vegetables, this healthy dinner is both simple and satisfying. You won't want to skip the green yogurt sauce which includes lime juice, cilantro, basil, and jalapeño for the perfect blend of creamy, acidic, and spicy.

Whether you're looking for an easy chicken thigh recipe or a quick meal prep idea, this flavorful dish is ideal for anyone craving a delicious Mediterranean-inspired meal. With minimal cleanup and maximum flavor, it’s a great addition to your weekly dinner rotation.

Keep reading to learn how to make this high-protein sheet pan recipe!

What ingredients do I need to make this sheet pan chicken recipe?

Chicken

• 1.5 lbs Boneless Skinless Chicken Thighs
• 3 tbsp Harissa Paste
• 2 tbsp Honey
• 1 tbsp Lemon Juice
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic, minced
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Cumin
• 1/2 tsp Smoked Paprika
• 1/4 tsp Cinnamon

Vegetables

• 1 lb Yukon Gold Potatoes, skin on
• 10 oz Carrots, I used 5 medium-sized carrots
• 1 Red Onion
• 1 tbsp Harissa Paste
• 1 tbsp Extra Virgin Olive Oil
• 1/2 tsp Kosher Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Cumin
• 1/4 tsp Smoked Paprika
• 1/4 tsp Garlic Powder

Green Yogurt Sauce

• 1/2 cup Plain Greek Yogurt, I used nonfat
• 1 tbsp Lime Juice, more as needed
• 1 clove Garlic
• 1/2 small Jalapeno Pepper, remove seeds
• 1/4 tsp Kosher Salt, more as needed
• 1/4 tsp Black Pepper
• 1/4 tsp Cumin
• 1/2 cup Fresh Parsley
• 1/2 cup Fresh Cilantro
• 1 tbsp Extra Virgin Olive Oil

How do I make this recipe?

Step 1: In a large bowl, prepare the marinade by mixing together all the ingredients listed under "chicken" (except the chicken thighs). Once the marinade is well combined, add the chicken thighs and toss until they are fully coated. Cover the bowl with a lid or transfer the mixture to a zip-top bag, then refrigerate and let the chicken marinate for at least 1 hour or up to 1 day.

Step 2: When ready to cook the chicken, preheat the oven to 425°F. Prepare the vegetables by chopping the potatoes into approximately 1-inch bite-sized pieces and slicing the carrots into similar-sized pieces. Halve the onion, cut each half into 4 wedges, and then chop the wedges into roughly 1-inch squares. (See Note 1 for additional tips.)

Step 3: Add the chopped vegetables to a large bowl, then add all the remaining ingredients listed under "vegetables." Toss everything together until the vegetables are evenly coated with the seasoning mixture.

Step 4: Arrange the marinated chicken thighs on a sheet pan. Spread the seasoned vegetables in an even layer around the chicken. Place the sheet pan in the preheated oven and roast for 40-45 minutes, or until the chicken is fully cooked and the vegetables are tender and golden. For extra color, you can broil the dish for a few minutes at the end, keeping a close eye to prevent burning.

Step 5: Slice the chicken thighs into strips for serving. Serve them as-is alongside the roasted vegetables and yogurt sauce, or pair with a grain of your choice, such as rice, couscous, or quinoa. Alternatively, stuff the chicken and vegetables into pita bread and drizzle with the yogurt sauce for a delicious wrap. Optionally serve with additional cilantro and lemon or lime juice.

Green Yogurt Sauce

While the chicken and vegetables roast, prepare the yogurt sauce. Combine all the sauce ingredients in a container and use an immersion blender to blend until smooth and fully combined. Alternatively, you can use a food processor or blender to make the sauce.

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