Sheet-Pan Harissa Chicken: 1 AMAZING Meal

Okay, so get ready for a flavor explosion that’s ridiculously easy! This Sheet-Pan Harissa Chicken is seriously my go-to when I need something amazing on the table fast, like, *yesterday* fast. You’ve got this fiery kick from the harissa paste, then BAM! these sweet, chewy dried apricots pop up, and just when you think you know what’s happening, these little smashed Kalamata olives bring this amazing briny punch. It’s got this whole North African vibe going on, and the best part? It all cooks on ONE pan. Trust me, your weeknights just got a whole lot tastier and a whole lot cleaner!

Why You’ll Love This Sheet-Pan Harissa Chicken Recipe

Seriously, this recipe is a lifesaver! It’s all about making your life easier without sacrificing flavor. You get:

• Effortless one-pan cooking – hello, minimal cleanup after dinner!
• A crazy good balance of spicy harissa, sweet apricots, and those salty olives. It’s just *chef’s kiss*!
• Real deal North African chicken vibes that feel super special.
• So simple to whip up, even if you’re just starting out, but it looks and tastes fancy enough for company. Win-win!

Gathering Your Sheet-Pan Harissa Chicken Ingredients

Alright, let’s get our mise en place ready! For this North African chicken magic, you’ll want to grab these goodies. First up, we need about 1.5 pounds of boneless, skinless chicken thighs. I like to cut them into bite-sized pieces, about 1.5 inches, so they cook evenly. Then comes the star: 2 tablespoons of harissa paste. Now, harissa can vary in heat, so feel free to add a little more if you like it extra spicy, or a bit less if you’re playing it safe! Don’t forget 1 tablespoon of good olive oil – plus a little extra for greasing our pan later. For those warm, earthy North African flavors, we’ll need 1 teaspoon each of ground cumin and ground coriander. A good pinch of salt (about 1/2 teaspoon, but taste as you go!) and a dash of freshly ground black pepper are essential too. Now for the fun stuff: 1 cup of pitted Kalamata olives – and we’re going to smash them up a little later, which is super important! And for that sweet counterpoint, grab 1/2 cup of dried apricots, halved. Finally, a nice handful of fresh cilantro, about 1/4 cup, roughly chopped, to toss on top at the end. Using good quality ingredients really makes a difference here, trust me!

Essential Equipment for Your Sheet-Pan Harissa Chicken

You don’t need a fancy setup for this one! Just a few basics will do the trick:

• A large baking sheet – make sure it’s big enough so everything isn’t too crowded.
• A medium mixing bowl for getting all those yummy flavors mixed up.
• Your trusty measuring spoons and cups for getting the spice ratios just right.
• A good sharp knife and cutting board for prepping the chicken and olives.

Crafting Your Sheet-Pan Harissa Chicken With Smashed Olives & Apricots

Okay, let’s get this party started! First things first, crank your oven up to 400°F (200°C). While that’s heating, grab your medium mixing bowl. Toss those chicken thighs in there, then add the harissa paste, that tablespoon of olive oil, cumin, coriander, salt, and pepper. Give it all a good mix – you want every single piece of chicken to be coated in that gorgeous spicy marinade. Don’t be shy! Now, take your big baking sheet and give it a quick grease with a little extra olive oil. Spread the seasoned chicken out in a single layer. This is super important so it roasts nicely and doesn’t steam. Nestle those plump, halved dried apricots and the lightly smashed Kalamata olives in between the chicken pieces. Those olives are going to burst with flavor and get all tender. Pop that sheet pan into the hot oven and let it work its magic for about 20 to 25 minutes. You’re looking for the chicken to be cooked through – no pink inside – and the apricots to be soft and a little caramelized. Once it’s done, pull it out, scatter that fresh, chopped cilantro all over the top, and serve it right up! It smells absolutely incredible.

Ingredient Notes and Smart Substitutions for Sheet-Pan Harissa Chicken

Harissa paste is the real MVP here, but it can be a bit of a wild card with spice levels! Some brands are super mild, others pack a serious punch. Taste yours before you add the full 2 tablespoons – you can always add more if you’re feeling brave, or use less if you prefer a gentler heat. If you can’t find Kalamata olives, or just want to try something different, any briny, pitted black olive will work. The key is that salty punch! Smashing them just a little bit with the flat side of your knife really helps them release their delicious flavor into the pan. And if you happen to be out of dried apricots, don’t sweat it! Dried cranberries or even cherries would be a lovely sweet substitute and give you a similar lovely chewiness.

Tips for Achieving the Best Sheet-Pan Harissa Chicken

Okay, a few little tricks I’ve picked up make this sheet-pan dinner even better. First off, don’t cram everything onto the pan! Give your chicken and the olives and apricots some breathing room. This helps everything roast instead of steam, giving you that lovely caramelized edge. Make sure your chicken is spread out in a single layer – it’s a game-changer for even cooking. And remember that harissa? Taste it first! Adjust the amount to exactly how spicy you like your North African chicken. You got this!

Serving Suggestions for Your Spicy Sheet Pan Dish

This Sheet-Pan Harissa Chicken is fantastic all on its own, but to make it a really complete meal, you’ve got some delicious options! It’s amazing served over a bed of fluffy couscous – it’s like a match made in North African heaven! Steamed basmati rice is another great choice if you prefer. For something lighter, a simple green salad with a lemon vinaigrette cuts through the richness perfectly. And honestly, who can resist some warm, soft flatbread to sop up all those amazing juices? Yum!

Storing and Reheating Your Sheet-Pan Harissa Chicken

Got leftovers? Lucky you! Once this amazing sheet-pan chicken has cooled down completely, pop it into an airtight container. It should stay good in the fridge for about 3-4 days. When you’re ready to reheat, I find the best way is to gently warm it back up in a moderate oven, maybe around 325°F (160°C), until it’s heated through. You can also do it on the stovetop over low heat, just be careful not to overcook the chicken. Either way, it’ll taste almost as good as the first time!

Frequently Asked Questions About Sheet-Pan Harissa Chicken

Got questions about this spicy sheet pan wonder? I’ve got answers! Here are some things folks often ask:

Can I use chicken breast instead of thighs for this sheet-pan harissa chicken? You totally can, but chicken thighs are my favorite here because they stay so juicy and tender, even with the higher heat. If you use breast, just watch it closely – it cooks faster and can dry out more easily.

How do I make this spicy sheet pan dish milder or spicier? Easy peasy! For spicier, just add more harissa paste. For milder, use less harissa or look for a milder variety. You can also add a pinch of red pepper flakes for extra heat if you like!

What kind of harissa paste is best for North African chicken? Honestly, any good quality harissa paste will work! Brands vary a lot in spice and flavor. I tend to go for ones that have a good balance of chili and spices. Experiment to find your favorite!

Can I add vegetables to this sheet pan recipe? Absolutely! This is where you can get creative. Hearty veggies like chopped bell peppers, red onion wedges, or even some chunks of sweet potato or zucchini would be delicious. Just make sure to cut them to a similar size as the chicken so they cook evenly. Toss them with a little olive oil and seasoning before adding them to the pan!

Nutritional Snapshot of Sheet-Pan Harissa Chicken With Smashed Olives & Apricots

Just so you know, the numbers below are estimates, because hey, we all use slightly different ingredients, right? But this gives you a good idea of what you’re working with. This recipe is pretty balanced, and definitely packed with flavor! You can find more amazing recipes like this on Pinterest.

• Estimated Calories: Around 350 per serving
• Estimated Protein: About 20g per serving
• Estimated Fat: Roughly 20g per serving
• Estimated Carbohydrates: Around 25g per serving
• Estimated Sodium: About 800mg per serving (this can vary a lot depending on your olives and harissa!)

Print