Sheet-pan harissa chicken with vegetables

A North African chicken dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 1 hr

Organic sourcing

Bell peppers and zucchini are often on the Dirty Dozen list, so choose organic to avoid pesticide residue. Sweet potatoes are less affected but organic may taste better.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 500 g sweet potatoes, cut into cubes
• 2 red bell peppers, cut into strips
• 1 large onion, cut into wedges
• 2 zucchini, sliced
• to taste salt
• to taste black pepper
• 2 tbsp fresh parsley, chopped

Method

1. Preheat the oven to 200°C (400°F).
2. In a small bowl, mix the harissa paste, olive oil, ground cumin, and ground coriander.
3. Rub the harissa mixture over the chicken thighs, ensuring they are well-coated. Season with salt and pepper.
4. Arrange the sweet potatoes, red bell peppers, onion, and zucchini on a sheet pan.
5. Place the chicken thighs among the vegetables on the sheet pan.
6. Roast in the oven for about 40-45 minutes until the chicken is cooked through and the vegetables are tender.
7. Remove from the oven and let rest for a few minutes before sprinkling with fresh parsley.

Notes

• Serve with a side of fresh salad for extra greens.
• Harissa paste can be adjusted for spiciness.
• Leftovers keep well in the fridge for up to 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic North African recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.