Harissa Chicken and Veggies
A flavorful dish featuring marinated chicken thighs roasted with colorful vegetables, all infused with spicy harissa paste for a vibrant meal.
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Ingredients
Yields 4 servings
- (4) chicken thighs
- (2 tablespoons) harissa paste
- (2 tablespoons) olive oil
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1) red bell pepper, chopped
- (1) yellow bell pepper, chopped
- (1) zucchini, sliced
- (1) red onion, cut into wedges
- (1 teaspoon) smoked paprika
- (1) lemon, juiced
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a bowl, mix 2 tablespoons harissa paste, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 3
Add 4 chicken thighs to the bowl and coat them well with the harissa mixture. Let it marinate for 15 minutes.
- 4
On a large baking sheet, combine 1 chopped red bell pepper, 1 chopped yellow bell pepper, 1 sliced zucchini, and 1 cut red onion.
- 5
Sprinkle the vegetables with 1 teaspoon smoked paprika and the juice of 1 lemon, then toss to combine.
- 6
Place the marinated chicken thighs on top of the vegetables on the baking sheet.
- 7
Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- 8
Remove from the oven and let it rest for 5 minutes before serving.
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