Description
This Honey Harissa Chicken Sheet Pan recipe features tender, crispy chicken thighs roasted alongside baby potatoes and broccoli, all coated in a flavorful harissa and honey glaze. Finished with a creamy tahini sauce and sprinkled with black sesame seeds and fresh parsley, this vibrant Middle Eastern-inspired dish is perfect for an easy weeknight dinner or casual gathering. Serve with fluffy couscous for a complete, satisfying meal.
Ingredients
Main Ingredients
- ¾ cup mild harissa paste
- 3 tablespoons extra-virgin olive oil
- 2½ teaspoons kosher salt, divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 pound baby potatoes, halved
- 2 tablespoons honey, warmed
- 3 pounds bone-in, skin-on chicken thighs
- 1 bunch baby broccoli
Tahini Sauce
- ⅓ cup tahini
- ¼ cup water
- 1 tablespoon soy sauce or tamari
- 2 garlic cloves, grated
- ½ teaspoon kosher salt (from total)
Garnish & Serving
- 1 tablespoon black sesame seeds
- ¼ cup fresh parsley, minced
- Couscous for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and position the rack in the center to ensure even roasting.
- Prepare the Potatoes: In a large bowl, combine the harissa paste, olive oil, 1 teaspoon of kosher salt, garlic powder, and onion powder. Toss the halved baby potatoes in this mixture until well coated. Spread the potatoes cut-side down evenly on a rimmed baking sheet.
- Prepare the Chicken: To the same bowl, add the warmed honey and another teaspoon of kosher salt and stir to integrate with the harissa mixture. Add the chicken thighs and toss until the chicken is fully coated with the glaze.
- Arrange and Roast: Place a cooling rack over the potatoes on the baking sheet. Arrange the floured chicken thighs on the rack. Roast everything in the oven for 40 to 45 minutes, or until the chicken skin is crispy and the meat is cooked through. Remove the chicken to a large platter and take off the cooling rack.
- Roast the Broccoli: Toss the baby broccoli with the potatoes remaining on the sheet pan and return to the oven for an additional 10 minutes, or until the broccoli is tender and slightly roasted. Transfer the vegetables to the platter with the chicken.
- Make the Tahini Sauce: In a small bowl, whisk together the tahini, ¼ cup water, soy sauce or tamari, grated garlic, and the remaining ½ teaspoon kosher salt until the sauce is smooth and creamy.
- Serve: Drizzle the tahini sauce over the chicken and vegetables. Finish by sprinkling black sesame seeds and fresh parsley on top. Serve the dish alongside cooked couscous for a complete meal.
Notes
- Use mild harissa paste for a gentler heat, or substitute with spicy harissa if you prefer more kick.
- Warming the honey helps it blend smoothly with the harissa mixture.
- Using bone-in, skin-on chicken thighs ensures more flavor and juiciness.
- If you don’t have a cooling rack, you can arrange the chicken directly on top of the potatoes but it may not be as crispy underneath.
- Adjust salt levels according to your dietary needs.
- This recipe can be made gluten-free by serving with gluten-free couscous alternatives like quinoa or cauliflower rice.
