Sheet Pan Harissa Chicken
One pan, bold flavors, and minimal cleanup—what’s not to love about sheet pan dinners? This sheet pan harissa chicken with amba tahini sauce is everything I crave in a meal. It’s full of heat and smoky flavor, caramelized veggies, juicy chicken thighs, and a bright, tangy sauce that ties all of the flavors together.
This sheet-pan is packed with protein, tender veggies like cauliflower and peppers, and tastes delicious over a bowl of rice or in a pita.
Why You’ll Love It
- One-pan magic: fewer dishes, minimal clean up
- Balanced flavor: spicy, smoky chicken meets cool, tangy sauce
- Weeknight–friendly: prep in 15 minutes, let the oven do the work
- Crowd–pleaser: this dish feels casual enough for a weeknight, but special enough for guests
Why Harissa?
If you’ve been following my recipes, you know I love using harissa in my marinades. Harissa is a Tunisian hot chili pepper paste that can be used for so many dishes. You can buy a mild or spicy variety depending on where you shop, and use it in marinades for your fish, tofu or even vegetables.
The Secret Sauce: Amba Tahini
While the chicken roasts, you can whisk together the amba tahini which adds the most delicious cool flavor over the seasoned sheet pan. If you’ve never tried amba before, it’s a tangy, spiced mango pickle condiment popular across the Middle East. Mixing amba with creamy tahini, lemon juice, and a little water creates a creamy sauce that’s both bright and nutty.
It’s the kind of sauce you’ll want to pour over everything.
Ingredients you’ll need
For the sheet pan:
- Chicken thighs, or sub chicken breast is preferred
- Cauliflower- cut into small florets
- Bell peppers- roughly chopped
- Red onion- roughly chopped
For the marinade:
- Olive oil
- Fresh parsley
- Harissa
- Spices: paprika, cumin, salt, black pepper, garlic powder
For the Amba Tahini Sauce:
- Tahini
- Lemon juice
- Amba
- Salt
- Garlic powder
- Water
- Prep the Pan– add the cut up chicken to a sheet-pan with the chopped peppers, cauliflower and onion
- Make the marinade: whisk together olive oil, parsley, paprika, cumin, salt, black pepper, garlic powder, and harissa until well combined.
- Coat everything and bake: Pour the marinade over the chicken and vegetables. Bake for 35-40 minutes, or until the chicken is fully cooked through (165°F internal temperature) and the vegetables are caramelized
- Serve with the Amba Tahini over a bowl of rice or in a warm pita
How to Serve
Once the chicken and vegetables come out of the oven, scatter some fresh herbs—parsley, cilantro, or mint—over the top for a bright freshness. Then, generously spoon the amba tahini sauce over everything. Serve it straight from the sheet pan with warm pita or fluffy rice for a well-rounded dinner.
Sheet pan dinners are the definition of effortless cooking, but this one takes it a step further by layering tons of flavors that feel exciting, yet approachable. This recipe is perfect for a crowd, but can even double as meal prep for busy weeks.
I can’t wait for you guys to try it!
Other sheet-pan recipes
Mediterranean Salmon Sheet Pan
Sheet-pan Miso Chicken
Lemon Herb Chicken Sheet Pan
Sheet Pan Harissa Chicken with Amba Tahini
Ingredients
Chicken & Veggie Sheet-pan
- 2 lbs boneless chicken thighs
- 1 small head cauliflower cut into florets
- 2 red bell peppers chopped into 1" pieces
- 1 red onion chopped into 1" pieces
Harissa Marinade
- 1/3 cup olive oil
- 1/4 cup harissa
- 1/2 cup parsley chopped
- 1 tbsp paprika
- 1/2 tbsp garlic powder
- 1/2 tbsp cumin
- 1 tsp salt
- 1 tsp black pepper
Amba Tahini
- 1/4 cup tahini
- 1/4 cup water adjust for consistency
- Juice of 1/2 lemon
- 1 1/2 tsp amba
- 1/4 tsp salt
- 1/4 tsp garlic powder
Directions
- Preheat the oven to 425°F. Grease a large sheet-pan with some cooking spray
- Chop the chicken into cubes and add it to the sheet pan with the cauliflower florets, sliced bell peppers, and red onion
- In a bowl, whisk together the olive oil, parsley, paprika, cumin, salt, black pepper, garlic powder, and harissa until well combined.
- Pour the marinade over the chicken and vegetables. Toss well so everything is evenly coated. Spread into a single layer.
- Bake for 35-40 minutes, or until the chicken is fully cooked through to 165°F and the veggies have browned. You can set the pan under the broiler at the end for 2 minutes.
- In a small bowl, whisk together the tahini, lemon juice, amba, salt, garlic powder, and water until smooth and pourable. Add more water if needed.
- Serve the chicken and veggies over rice or warm pita with the amba tahini and fresh parsley
This was delicious! It was easy and I loved the flavors!
Thank you, Rachel!