moroccan baked chicken / harissa baked chicken / harissa chicken — Makes: *4 Servings*
Per Serving: *42g Protein |* 465 Cal

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Sheet pan dinners are quick, easy, healthy, and only require minimum cleanup, which means they’re absolutely perfect for busy nights. Whether you’re on the hunt for flavor-packed, easy, weeknight dinners or you need something for weekends when you’re constantly on the move, sheet pan dinners are your answer to the question, “what’s for dinner?”

This sheet pan meal, featuring super flavorful, marinated chicken thighs, savory roasted potatoes, spiced cauliflower, sweet dates, and tangy, briny feta cheese, is so delicious, healthy, and high in protein. Plus, it’s equally perfect for simple meal prepping or impressing your weekend dinner guests.

No matter who’s joining you at the dinner table, this is a meal everyone will enjoy.

Why You’ll Love This Sheet Pan Harissa Chicken Recipe

Packed with protein: Each serving of this harissa baked chicken recipe packs in a whopping 42g of protein to keep you feeling fuller for longer.
Easy cleanup: Because this sheet pan dinner comes together on just one pan (or two if you’re making an extra big batch), you’ll be able to get through your after-dinner dish washing in no time at all.
The perfect mix of sweet and savory: With a satisfying blend of smoky, spicy harissa, savory feta, and sweet dates, this is a bold flavor combination you’ll want to use again and again. It's a delicious way to eat a healthy, well-balanced meal.
Great for meal prep: Because this meal keeps well and reheats beautifully, it’s a natural choice for those who like to meal prep healthy lunches and dinners for the week.
Gluten-free: This easy recipe is naturally gluten-free, making it a great choice for those who have to avoid eating wheat, rye, and barley.

Ingredients

1.5 lbs boneless, skinless chicken thighs (about 7 thighs - you can also use boneless, skinless chicken breasts)
1/4 cup store-bought harissa paste (adjust based on heat level)
Juice of 1/2 a lemon
2 teaspoons minced fresh garlic (approximately 2 garlic cloves)
1 lb fingerling or sweet potatoes, sliced into 1/4-inch rounds
1 red onion, chopped
2 teaspoons paprika
2 teaspoons ground cumin
10 oz cauliflower florets (fresh or frozen)
10 dates, pitted and chopped
1/2 cup crumbled feta cheese
1/2 cup torn fresh mint leaves
Olive oil, kosher salt & black pepper to taste
Optional: chopped fresh cilantro, fresh parsley (or whatever soft fresh herbs you like best), or lemon zest for garnish

Instructions

Preheat the oven: Set the oven to preheat to 425 degrees F. Line a large rimmed baking sheet with parchment paper or aluminum foil.
Make the chicken marinade: Stir together the harissa sauce, fresh lemon juice, and minced garlic in a medium bowl. Add the boneless skinless thighs and toss to evenly coat in the harissa marinade. Let them marinate at room temperature for about 30 minutes or in the fridge for up to 12 hours.
Prep the veggies: Place the potatoes, onion, and cauliflower florets in a large bowl and drizzle them with a bit of extra virgin olive oil. Sprinkle the paprika, cumin, salt, and black pepper over the top. Toss to coat in the seasonings.
Place chicken and veggies on the pan: Evenly distribute the vegetables on the bottom of the pan in a single layer. Nestle the boneless chicken thighs in between the veggies. If the pan looks too crowded, transfer some of the chicken and veggies to a second sheet pan. You want everything to roast, not steam.
Roast the chicken and vegetables: Place the sheet pan in the preheated oven and roast chicken and veggies for about 30-35 minutes, flipping the veggies halfway through the cooking process. Cook until the chicken reaches an internal temperature of 165 degrees F (on a meat thermometer) and the potatoes and cauliflower are fork-tender and golden brown with crispy edges and charred bits.
Add the dates and cheese: When the chicken and veggies are cooked through, pull the pan out of the oven and sprinkle with chopped dates and crumbled feta.
Garnish and serve: Sprinkle fresh mint over the top of the chicken along with cilantro and flat-leaf parsley, if desired. Transfer to a serving platter. Serve warm.

Nutrition Information (Per Serving - Makes about 4 Servings)

Calories: 465
Protein: 42g
Carbohydrates: 34g
Fat: 18g

Swaps & Substitutions

Don’t like spice? Use mild harissa instead of spicy or add a little Greek yogurt to the harissa mixture to offset the spice of the harissa.
Use different dried fruits: Instead of dates, try using golden raisins, dried apricots, or prunes. You can use whatever you have and like!
Add more veggies: If you’d like, you can bulk this meal up with even more vegetables. Try adding sliced or diced red peppers, green olives, preserved lemons, zucchini, eggplant, halved brussels sprouts, or whatever else you like. If you’re using more delicate veggies like peppers or zucchini, wait to add them to the pan until the last 15 minutes of cooking time. If you’re using heartier veggies like brussels sprouts, you can add them from the beginning.
Make it dairy-free: Instead of using regular feta, make this dish dairy-free by swapping in vegan feta or skipping the cheese entirely.
Swap the spices: Instead of using the cumin and paprika, you could use prepared spice blends like ras el hanout for Moroccan-spiced chicken.

What to Serve With This Harissa Baked Chicken & Veggies

You can serve this flavorful chicken dish all on its own—it’s a full meal—but if you’d like to pair it with side dishes to round out your incredible dinner, try these:

Toasted pita or flatbread
Tzatziki or another yogurt sauce
A simple salad with lemon vinaigrette

FAQs

You definitely can, but bone-in chicken and boneless chicken have different cooking times. Plan to roast the chicken for about 40-45 minutes and double check that they’re fully cooked by taking the temperature of the chicken before serving. Make sure it measures at least 165 degrees F.
Store leftovers in an airtight container in the fridge for up to 3-4 days. When you're ready to eat, gently reheat in the oven or microwave.
Harissa is a spicy chili paste commonly used in North African cuisine. You should be able to find it at your local grocery store, but if you can't, you can order it online.
You don’t need to peel the potatoes! Just make sure to wash them well and then slice them. The skin adds a little fiber (most of us don’t get enough each day) and makes your prep time quicker and easier.
Yes, it can! Go ahead and roast the chicken and veggies, let everything cool, then transfer it to an airtight container (you can also put the veggies in a separate airtight container if you'd like) and store in the fridge for up to 3-4 days. The next day, when you’re ready to eat, reheat everything in the oven or air fryer, then add the dates, feta, and herbs.
Absolutely! Try red bell pepper, spinach, eggplant, green beans, cherry tomatoes, or whatever else you like that would pair well with the spicy chicken. Toss the veggies in the same warm spices and a drizzle of olive oil and roast on their own sheet pan for best results.
If you want to make this vegetarian, use extra cauliflower and potatoes, or swap in chickpeas, tofu, or tempeh in place of the chicken thighs. Roast until everything is golden brown and slightly crispy.

This Sheet Pan Harissa Chicken Thighs & Potatoes recipe is an easy weeknight meal: bold, balanced, and super satisfying without being heavy. It's a great recipe to keep in your rotation for effortless, high-protein meals packed with incredible flavors.