Hey there, I'm Jill, the founder of GrownupDish.com and your go-to gal for everything midlife. As a recovering CEO, food lover, world traveler, and self-proclaimed pop culture aficionado, I've got a wealth of experience and wisdom to share with you.
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There’s nothing better than an easy sheet pan meal, especially for a weeknight. And this Honey Harissa Sheet Pan Chicken & Vegetables recipe is so versatile and easy that it’ll become your favorite go-to weeknight dinner recipe. The honey and harissa combine to make a perfect sweet and spicy glaze for the chicken, and it perfectly complements the vegetables.
If you haven’t tried harissa, you’re missing out. Harissa is a chile paste made from a variety of dried chile peppers (ranging from very hot to mild) that are rehydrated then blended with olive oil, spices (usually toasted for a more intense flavor), and, sometimes, garlic. Harissa varies widely: Sometimes it’s smoky from the addition of roasted fresh chiles; sometimes it’s sharp and tangy from citrus juice and/or vinegar; sometimes it’s loose saucy; other times it’s thick and pasty.
You can make your own, or buy it in the ethnic food section of most grocery stores. Some brands come in mild or hot varieties. I like this one from Trader Joes which has a medium spice level and nice garlic-y kick.
Trader Joe’s Harissa. If you don’t have a Trader Joe’s you can order it on Amazon.
Also, look for brands that list peppers as the first ingredient. Harissa can sometimes be cut with tomato product, and that’s not what you want.
In addition to this recipe, you can use harissa any way you’d normally use chile paste, fresh chiles or hot sauce. Add it to marinades. Stir it into scrambled eggs. Mix it with yogurt for a spicy dip. Toss it with roasted or grilled vegetables. Plop a spoonful on top of your hummus. Sub it (or mix it) with ketchup to top a burger.
Substitute Your Favorite Vegetables
In this recipe I’m using a combination of Brussells Sprouts, red onion, sweet potato and chickpeas. But you can substitute lots of other vegetables: broccoli, cauliflower, squash, green beans, tomatoes, peppers. Use what you have and what you like.
The key is to roast your vegetables at high heat until they’re softened and slightly charred. Keep an eye on the oven so you don’t burn them.
Try this Honey Harissa Sheet Pan Chicken recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts!
Honey Harissa Sheet Pan Chicken & Vegetables is so versatile and easy that it’ll become your favorite weeknight dinner recipe. The honey and harissa combine to make a perfect sweet and spicy glaze for the chicken, and it perfectly complements the vegetables. You’ve gotta try it.
Ingredients
UnitsScale
4 boneless chicken breasts or thighs
1 large sweet potato
1/2lb Brussel sprouts
1 15ounce can chickpeas
1 red onion
1 lemon
2 tablespoons harissa paste
2 tablespoons honey
Olive oil
Optional Garnishes
Chopped cilantro
1/2cup plain greek yogurt or labneh, mixed with a drizzle of olive oil, salt & pepper
Instructions
Preheat oven to 450 degrees.
Combine honey and harissa in a small bowl. Mix well.
Chop vegetables into similar sized pieces. See note below about vegetable substitutions.
Drain and rinse chickpeas.
Halve the lemon
Pat chicken dry and season with salt & pepper.
Prepare a rimmed sheet pan covered with aluminum foil or parchment paper.
Put chopped vegetables, lemon wedges and chickpeas on sheet pan and toss with olive oil, salt, pepper and any other spices of your choosing. Spread in a single layer.
Clear space for the chicken and nestle the chicken between the vegetables. If the pan seems too crowded you can prepare a second sheet pan and cook the chicken and vegetables separately.
Using a spoon, spread the top of the chicken with the honey harissa mixture.
Roast for 20 – 25 minutes until the vegetables are tender when pierced with a fork and the chicken is cooked to at least 165 degrees.
Remove pan from oven and squeeze the lemon wedges over the vegetables before serving.
(Optional) Garnish with chopped cilantro and a dollop of greek yogurt or labneh.
Notes
In this recipe I’m using a combination of Brussel sprouts, red onion, sweet potato and chickpeas. But you can substitute lots of other vegetables: broccoli, cauliflower, squash, green beans, tomatos, peppers. Use what you have and what you like.
Use one tablespoon honey and one tablespoon harissa per chicken breast. The same ratio holds if you’re cooking for more people.
You can substitute pork chops or salmon for chicken but cooking times will vary.
