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Honey Harissa Sheet Pan Chicken & Vegetables is so versatile and easy that it'll become your favorite weeknight dinner recipe. Try it! |

Honey Harissa Sheet Pan Chicken & Vegetables

  • Author: jzmcbride
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


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.


  • 4 boneless chicken breasts or thighs
  • 1 large sweet potato
  • 1/2 lb Brussel sprouts
  • 1 15 ounce can chickpeas
  • 1 red onion
  • 1 lemon
  • 2 tablespoons harissa paste
  • 2 tablespoons honey
  • Olive oil

Optional Garnishes

  • Chopped cilantro
  • 1/2 cup plain greek yogurt or labneh, mixed with a drizzle of olive oil, salt & pepper


  1. Preheat oven to 450 degrees.
  2. Combine honey and harissa in a small bowl. Mix well.
  3. Chop vegetables into similar sized pieces. See note below about vegetable substitutions.
  4. Drain and rinse chickpeas.
  5. Halve the lemon
  6. Pat chicken dry and season with salt & pepper.
  7. Prepare a rimmed sheet pan covered with aluminum foil or parchment paper.
  8. 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.
  9. 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.
  10. Using a spoon, spread the top of the chicken with the honey harissa mixture.
  11. 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.
  12. Remove pan from oven and squeeze the lemon wedges over the vegetables before serving.
  13. (Optional) Garnish with chopped cilantro and a dollop of greek yogurt or labneh.


  • 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.
  • Category: recipe
  • Method: oven

Keywords: sheet pan, sheet pan supper, easy weeknight meal, chicken, harissa, honey, honey harissa, cookie sheet, sheet pan meal, one pan meal