Servings: 4


Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Sheet Pan Harissa Chicken With Potatoes And Carrots - delicious one pan meal, made with minimal prep work and ready in 40 minutes. Great, sunny flavors and colors with some heat.
sheet pan harissa chicken potatoes carrots on a large baking sheet
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  • 2-3 pounds (8 boneless skinless chicken thighs)
  • 1/4 cup olive oil
  • 1 1/2 pounds small potatoes — , cut into small pieces (1/2 inch cubes)
  • 4 large carrots — (cut into 1/4 inch rounds)
  • 4 tbsp Harissa — (or less, if you prefer it less spicy)
  • 1 tsp dried thyme
  • salt and pepper to taste


  1. Preheat oven to 425 F.
  2. Line a baking sheet with aluminum foil (optional), spray with oil.
  3. Season chicken with salt and pepper to taste. Spread Harissa on both sides. Drizzle 2 tbsp olive oil. Place on the baking sheet.
  4. Season potatoes and carrots with salt, pepper and thyme. Place on the baking sheet, drizzle with oil.
  5. Bake for 30-40 minutes until both chicken and vegetables are completely cooked. (A thermometer inserted into the thickest part of the meat should read 165F).
  6. Serve.
  7. You may need to use 2 sheet pans, depending on their size for 4 servings of this recipe.
  8. If chicken cooks faster that potatoes and carrots, simply remove it from the pan and continue cooking the veggies.
Course: Main
Keyword: chicken thighs

Nutrition Information

Calories: 529, Fat: 23g, Saturated Fat: 4g, Cholesterol: 215mg, Sodium: 462mg, Potassium: 1508mg, Carbohydrates: 30g, Fiber: 6g, Sugar: 4g, Protein: 49g, Vitamin A: 10345%, Vitamin C: 25.4%, Calcium: 99%, Iron: 8%