When it comes to easy weeknight dinners, one-pan dishes are my favorite! They are easy and delicious with little to no cleanup. And this one-pan harissa chicken dinner does not disappoint.
What I love about this recipe is how easy it is! All you need to do is throw everything in one pan and let your oven to the rest. It makes the perfect weeknight family dinner. But, it is also flavorful and sophisticated enough for a date night in. If you haven’t decided what you and your significant other are doing this Valentine’s Day, saying in, and making this delicious harissa chicken dinner is the ticket!
When it comes to making sheet pan dinners or one-pan dinners, I like to use boned-in meats and poultry. I’ve found that whenever I use boneless skinless chicken breasts or pork chops, they tend to dry out easily. And chicken breast is a leaner cut of the chicken so it tends to be a little bit harder to retain moisture. It’s not impossible, but I like to make things easier and just stick with boned-in meats and poultry.
Today, I am using chicken thighs. The thighs of the chicken are perfect for this style of cooking because it’s dark meat. Thighs tend to be more tender and a bit more flavorful than chicken breasts. Using bone-in thighs only adds more flavor and helps keep the thighs juicy while they cook.
One Pan Harissa Chicken Dinner is Whole30 and Paleo friendly.
Now, let’s talk about the marinade or sauce we are using to season this pan of deliciousness. The best part about this is you can buy really great harissa sauce in your local grocery store. That’s another reason why this recipe is so easy, you don’t have to make anything from scratch. But the final product looks like you spent hours making this dish.
I like the spicy red harissa sauce by Mina. This sauce is so delicious and so versatile. Harissa is a Moroccan hot chili pepper paste made with chili peppers and warm spices. Harissa sauce (like the one we are using today), is a home style variation of harissa paste but it’s simpler and more user friendly. The harissa sauce is made with the same ingredients so you don’t loss out of the bold flavors of harissa paste. But I especially love the Mina harissa sauce because it’s made with all natural, non-GMO ingredients and it’s Whole30 and paleo friendly.
Now that we have all the details about what makes this dish so delicious and special, let’s jump into the recipe!
Try pairing this meal with our Mint Peach Spritzer.Print
A flavorful one-pan dish the whole family will love. A simple and delicious harissa sauce mixture seasons the chicken and vegetables, then everything is roasted to perfection for an easy no-mess dinner.
1/2 cup spicy red harissa sauce – use the mild flavor if you don’t like spicy or are cooking for children
2 garlic cloves – finely minced or pressed using a garlic press
2 tsp. Coconut aminos
1/2 tsp. Smoked paprika
1 large onion – cubed
2 large russet potatoes or sweet potatoes – cut into chunks
6 ounces Brussels sprouts – cleaned and cut in half
salt and pepper
1.5 lbs. bone-in (skin on chicken thighs – with fat trimmed (4–5 chicken thighs))
lemon slices + more to serve
Parsley or cilantro to garnish
To begin, preheat your oven to 425˚F.
Now, mix together all the ingredients needed for the harissa sauce in a small bowl and set it aside.
Add the onions, potatoes and Brussels sprouts to a large cast iron pan or a large baking sheet. Drizzle on a couple of tablespoons of avocado oil and add half of the harissa sauce mixture onto the vegetables. Toss the vegetables to make sure they are well coated with the sauce and season the vegetables with a couple of pinches of salt and pepper.
If you are using russet potatoes, transfer the pan into the oven and roast the potatoes, onions and Brussels sprouts for 15 minutes to get the cooking process started. But, if you are issuing sweet potatoes, simply drizzle the potatoes, onions and Brussels sprouts with avocado, add half of the harissa sauce mixture and season them with salt and pepper and then move on to the next steps. The sweet potatoes don’t need a head start in the cooking process.
Lower the oven temperature to 415˚F.
Now, pat the chicken thighs dry and make two small cuts through the skin of the chicken thighs. Rub the chicken with the remaining harissa sauce mixture (making sure the thighs are well coated with the sauce) and transfer the chicken to the pan with the vegetables. Now drizzle a few tablespoons of avocado oil over the chicken and season them with a few pinches of salt and pepper. Nestle a few pieces of lemon between the chicken and vegetables and transfer the pan to the oven. Cook the chicken and vegetables for 40-45 minutes until the chicken is cooked through and golden brown (internal temperature should be between 165˚F – 170˚F) and the vegetables are tender.
Garnish with freshly chopped cilantro or parsley and lemon wedges.