Harissa Chicken Traybake (Printable)

One-pan harissa-marinated chicken with chickpeas and roasted peppers—bold, quick Mediterranean flavors.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons harissa paste
03 - 2 tablespoons extra-virgin olive oil
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground cumin
06 - 1 teaspoon fine salt
07 - 1/2 teaspoon freshly ground black pepper
08 - 2 garlic cloves, minced
09 - Juice of 1 lemon (about 2 tablespoons)

→ Vegetables & Chickpeas

10 - 1 (15-ounce) can chickpeas, drained and rinsed
11 - 1 red bell pepper, cut into bite-sized pieces
12 - 1 yellow bell pepper, cut into bite-sized pieces
13 - 1 red onion, cut into wedges
14 - 1 medium zucchini, sliced
15 - 2 tablespoons extra-virgin olive oil
16 - 1/2 teaspoon fine salt
17 - 1/4 teaspoon freshly ground black pepper

→ Garnish

18 - 1/4 cup fresh cilantro or parsley, chopped
19 - Lemon wedges, to serve

# How To Make It:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly brush with oil to prevent sticking.
02 - In a large bowl combine harissa paste, 2 tablespoons olive oil, smoked paprika, ground cumin, 1 teaspoon salt, 1/2 teaspoon black pepper, minced garlic and lemon juice. Whisk until homogenous.
03 - Add the chicken thighs to the marinade and turn to coat thoroughly. Allow to rest at room temperature while you prepare the vegetables, about 5–10 minutes.
04 - In a separate bowl toss the drained chickpeas, bell peppers, red onion and zucchini with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.
05 - Spread the vegetable and chickpea mixture in an even layer on the prepared sheet pan. Nestle the marinated chicken thighs skin-side up among the vegetables, leaving space for air circulation.
06 - Roast in the preheated oven for 35 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden and crisp and the vegetables are tender. If necessary, roast an additional 5 minutes to achieve browning.
07 - Remove from the oven and let rest 5 minutes. Sprinkle with chopped cilantro or parsley and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • If you sneak a taste of the harissa marinade before it goes on the chicken, you&aposs feel like you&aposve unearthed a flavor secret.
  • This traybake rescued my weeknight dinners when I desperately needed one-step boldness, no fuss required.
02 -
  • I once underestimated how spicy my harissa was, so sample yours first and adjust if you don't want tears at the table.
  • Lining the pan with parchment makes for a much easier clean-up—otherwise, those caramelized bits stick stubbornly.
03 -
  • For truly crispy chicken skin, make sure to pat the thighs dry before marinating.
  • Toss the chickpeas with a touch of oil and lay them in a single layer for maximum crispness—they turn irresistible this way.
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