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!
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.
- Chicken thighs, boneless, skinless
- Carrots, whole
- OR use any seasonal vegetables that are available
- Harissa seasoning I purchased this one at World Market
- Sumac, I purchased this one from Amazon
- Garlic powder
- Coriander powder
- Black pepper
- Cumin powder
- Lemon juice
See recipe card for quantities.
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.
Hint: Serve the lemon slices with your meal, it adds so much flavor to chicken and veggies.
- 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.
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.
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
Sheet Pan Harissa and Sumac Chicken and Vegetables
- 1 Sheet Pan Large
- Parchment paper
- 4 Chicken thighs boneless skinless
- 4-6 Carrots whole
- 10-12 Radish small, round
- 2 Jalapenos
- 2 Lemons
- 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
- 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!
Once cooked, store leftovers in a glass container. Good for 2-3 days. Perfect for meal prep or lunch the following day!
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.
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