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    Home » Recipes

    Sheet Pan Harissa and Sumac Chicken and Vegetables

    March 4, 2022 by Neha

    Jump to Recipe Print Recipe

    So much flavor packed into this Sheet Pan Harissa and Sumac Chicken and Vegetables recipe! This meal will make your tastebuds dance!

    Sheet pan meals have been a lifesaver these past couple of years and I'm very excited to share this one with y'all. I sometimes find it difficult to get all the flavors I crave into one-pot or sheet-pan meals but this one works so incredibly well!

    Cooked meal placed on a platter

    This meal comes together so easily and is great for any time of the year! I love the flavors from both Harissa and Sumac. Use any fresh seasonal vegetables available. I used rainbow carrots, broccolini, and radish.

    Ingredients

    • Chicken thighs, boneless, skinless
    • Carrots, whole
    • Radish
    • Broccolini
    • Jalapenos
    • Lemon
    • OR use any seasonal vegetables that are available

    Marinade

    • Harissa seasoning I purchased this one at World Market
    • Sumac, I purchased this one from Amazon
    • Garlic powder
    • Coriander powder
    • Black pepper
    • Cumin powder
    • Salt
    • Oil
    • Lemon juice
    • Water

    See recipe card for quantities.

    Instructions

    bowl of harissa and sumac marinade
    Spoonful of harissa and sumac marinade
    Combine all the ingredients for the marinade. I love this deep rich color from all the spices!

    Preheat oven to 375°F. Line a sheet pan with parchment paper and spray a thin coat of cooking spray. Combine all the ingredients for the marinade and set it aside. Wash and dry all the vegetables, this will help the marinade stick well. Slice vegetables in half if needed. Slice lemons into thin slices as seen below.

    Take about half of the marinade and coat chicken thighs. Set them on your baking sheet. Use the remainder of the marinade to coat all the vegetables. Use up all the marinade- trust me! Assemble the vegetables around the chicken on the sheet pan- see picture below. Bake for 20-25 minutes depending on your oven.

    Harissa and sumac chicken and veggies assembled on a sheet pan ready to bake
    Assemble chicken and veggies on a sheet pan, layer on the lemon slices for extra flavor!

    Hint: Serve the lemon slices with your meal, it adds so much flavor to chicken and veggies.

    Picture of harissa and sumac sheet pan meal once everything is cooked
    Cooked and ready to enjoy!

    Substitutions

    • Vegetables -Use anything you have on hand or can easily find at a grocery store or a farmer's market! I enjoy using seasonal vegetables.
    • Chicken - You can use bone-in chicken thighs or chicken breast if you'd like, just note that cooking times will vary. Check temperature and ensure that the internal temperature reaches at least 165°F.
    Plated chicken and vegetables with rice

    Variations

    You can prepare this based on your desired taste. You can modify this Harissa and Sumac recipe to your liking or make it kid friendly!

    • Spicy - If you need to spice up this meal try adding crushed red pepper to the marinade! You can also add different peppers such as Thai peppers or serrano peppers.
    • Kid friendly - Serve it with rice or a familiar grain and add some potatoes or vegetables they enjoy. Consider reducing the amount of marinade on their portion of the meal if needed.

    Equipment

    All you truly need is a large sheet pan, some parchment paper, and an oven! I love these types of recipes because minimal dishes to wash and you get to pop it in the oven and forget about it for 20-25 minutes

    Print Recipe

    Sheet Pan Harissa and Sumac Chicken and Vegetables

    Simple and easy week night sheet pan meal that is full of flavor
    Prep Time10 mins
    Cook Time25 mins
    Course: Main Course
    Keyword: harissa chicken, sheet pan meal, Sumac
    Servings: 4 People
    Author: Neha

    Equipment

    • 1 Sheet Pan Large
    • Oven
    • Parchment paper

    Ingredients

    • 4 Chicken thighs boneless skinless
    • 4-6 Carrots whole
    • Broccolini
    • 10-12 Radish small, round
    • 2 Jalapenos
    • 2 Lemons

    Marinade

    • 2 tablespoon Harissa powder
    • 1 tablespoon Sumac
    • 2 teaspoon Garlic powder
    • 1 teaspoon Coriander ground
    • 1 teaspoon Cumin ground
    • ½ teaspoon Black pepper
    • 1 teaspoon Salt adjust per taste
    • 2 tablespoon Oil
    • 2 tablespoon Lemon juice
    • 2-3 tablespoon Water

    Instructions

    • Preheat oven to 375°F
    • Line a sheet pan with parchment paper and spray a thin coat of cooking spray, set aside
    • Combine all the ingredients for the marinade and set it aside
    • Wash and dry all the vegetables, this will help the marinade stick well. Slice vegetables in half if needed. Slice lemons into thin slices as seen in pictures
    • Take about half of the marinade and coat chicken thighs, arrange them on the baking sheet
    • Use the remainder of the marinade to coat all the vegetables. Use up all the marinade- trust me!
      Assemble the vegetables around the chicken on the sheet pan
    • Bake for 20-25 minutes depending on your oven. Ensure that the internal temperature of the chicken reaches 165°F
    • Serve as is or with some rice and ENJOY!

    Storage

    Once cooked, store leftovers in a glass container. Good for 2-3 days. Perfect for meal prep or lunch the following day!

    Top tip

    Prepare this meal and have it on hand in the fridge! If you have time, prepare it a few days in advance or even the night before. Combine ingredients for the marinade, marinate the chicken and vegetables but keep them in separate containers/zip lock bags until you're ready to bake.

    Food safety

    We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

    • Cook chicken to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash your hands after touching raw meat

    See more guidelines at USDA.gov.

    Other recipes to try

    • One pot Chile Verde Chicken & Brown Rice
    • Creamy Chicken 65
    • Chickpea Tikka Tacos
    « Almond Flour and Date Cookies
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    Hi, I'm Neha!

    I'm the Registered Dietitian Nutritionist behind this blog! I love creating and sharing healthy recipes. I enjoy sharing tips and tricks to create healthy eating habits without restrictions.

    More about me →

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