Sheet Pan Honey Harissa Chicken Bowls
These Sheet Pan Honey Harissa Chicken Bowls are a flavor-packed weeknight dinner featuring juicy, golden-brown chicken thighs, caramelized sweet potatoes, and crisp-tender broccoli, all tossed in a glossy, addictive honey-harissa glaze. Everything roasts together on one pan for effortless cleanup and a perfect balance of spicy, sweet, and smoky flavors. This customizable recipe is guaranteed to become a staple in your home.
Equipment
- Large rimmed baking sheet
- Parchment paper or aluminum foil
- Small bowl
- Whisk
- Large bowl
- Tongs or spatula
- pastry brush
- Chef's knife
- Cutting board
- Measuring spoons
- instant-read thermometer
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 large head of broccoli, cut into florets
- 3 tbsp harissa paste
- 3 tbsp honey
- 2 tbsp olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and freshly cracked black pepper, to taste
- Cooked rice or quinoa, for serving
- Fresh cilantro or parsley, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil.
- In a small bowl, whisk together the harissa paste, honey, olive oil, minced garlic, lemon juice, smoked paprika, and ground cumin. Season generously with salt and pepper.
- In a large bowl, toss the cubed sweet potatoes and broccoli florets with a drizzle of olive oil and a pinch of salt.
- In a separate bowl, add the chicken thighs and pour about two-thirds of the honey-harissa marinade over them. Use your hands or tongs to coat the chicken thoroughly.
- Spread the sweet potatoes and broccoli out on the prepared baking sheet in a single, even layer. Nestle the marinated chicken thighs in among the vegetables.
- Roast for 20 minutes. Carefully remove the pan from the oven and brush the remaining marinade over the chicken thighs.
- Return the pan to the oven and continue to roast for another 10-15 minutes, or until the chicken is cooked through (165°F/74°C) and the sweet potatoes are fork-tender.
- Remove the sheet pan from the oven and let it rest for 5 minutes.
- To serve, spoon a generous portion of cooked rice or quinoa into bowls. Top with the roasted chicken, sweet potatoes, and broccoli. Spoon any extra pan juices over the top and garnish with fresh cilantro or parsley.
Notes
For a spicier kick, add a pinch of red pepper flakes to the marinade or serve with extra harissa. If you can't find harissa, substitute with 1 tbsp tomato paste, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, and a pinch of caraway seeds. Chicken breasts can be used instead of thighs, but reduce the roasting time by 5-7 minutes to avoid drying out. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave. To add a creamy element, serve with a dollop of Greek yogurt or a drizzle of tahini sauce.