09.11.17

Sheet Pan Harissa Chicken + Veggies with Lemon Aioli

THIS sheet pan meal, you guys! It was one of those that as I put it in the oven I was thinking, well darn, I really hope this isn’t a fail…but, boy was I wrong! It is a total winner winner chicken dinner! Like, really freaking good. My husband ooh-ed and ahh-ed over it the entire time he ate it. I have a feeling its going to be a new go-to!

The best part about it? It’s so easy my 4 year old could make it. Well, maybe not the chopping the veggies with a sharp knife part…but other than that, it’s as easy as can be. I love the warm flavors of curry and cumin, along with the oh-so tasty kick from the harissa. 

Speaking of Harissa, you all have probably seen me use Mina Harissa in many of my dishes before. It is definitely a condiment that is always in my fridge, ready to elevate any dish I please. I keep it simple and add it on top of grilled protein or fish OR I sometimes get a little festive with it and add it to sauces like my Bang Bang Sauce that I made in my Bang Bang Shrimp Lettuce Wraps. And, like I did here with fantastic sheet pan meal. It adds so much flavor and I especially love that it only has 6 simple, clean ingredients. No added junk. Just like I like my food! 

So go, get yourself some Mina Harissa and make this sheet pan meal asap. Trust me on this one.

Sheet Pan Harissa Chicken + Veggies with Lemon Aioli
Serves 4
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 5-6 Bone-in, Skin-on Chicken Thighs
  2. 2 carrots, peeled and cut into 8 sticks
  3. 1/2 head cauliflower, cut into florets
  4. 1 lb. brussels sprouts, woody ends removed and halved
  5. 1/2 red onion, diced large
  6. 3 tbsp. olive oil
  7. 1 tsp. curry powder
  8. 1/4 tsp. ground cumin
  9. salt and pepper, to taste
  10. 2+ tbsp. Mina Harissa
  11. 1/2 cup fresh dill leaves, for serving
  12. 1/2 cup fresh cilantro leaves, for serving
For the Lemon-Garlic Aioli
  1. 4 tbsp. mayo
  2. 3 cloves garlic, minced
  3. zest of 1/2 a lemon
  4. juice of 1 lemon
Instructions
  1. Preheat oven to 425 degrees.
  2. Place chicken, carrots, cauliflower, brussels sprouts, and onion on a large sheet pan. Drizzle with olive oil and, using your hands, toss to coat evenly.
  3. Now, season with the curry powder, cumin, and plenty of salt and pepper. Toss once more to coat evenly and spread contents across the sheet pan evenly.
  4. Brush harissa on the tops (skin side) of the chicken thighs to coat the top.
  5. Place in oven and bake for 45 minutes, checking in at 30 minutes and gently tossing the veggies at that time.
  6. While the chicken is baking, combine all of the aioli ingredients in a food processor or just whisk until combined evenly.
  7. Remove sheet pan when cook time is complete. Garnish with fresh cilantro and dill, and drizzle with the aioli.
  8. Serve and enjoy!
Adapted from Dinner: Changing the Game by Melissa Clark
The Defined Dish http://www.thedefineddish.com/
Please note that I only work with companies and products that I feel passionately about and that align with The Defined Dish’s views and that this post contains sponsored content. While I am compensated for the work I do, my opinions are always 100% my own. 

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  • Laura Kottlowski
    September 12, 2017 at 1:51 am

    This was INCREDIBLE!!! Definitely going to be on our monthly meal rotation . Thanks Alex!

    • Alex
      September 13, 2017 at 11:50 am

      Fantastic! I am so glad you loved it as much as we did!! 🙂

  • heather
    September 16, 2017 at 6:59 pm

    Do you think it’s possible to make this just using a harissa seasoning spice mix (organic by Frontier Co-op)? My local whole foods didn’t have that specific harissa…

    • Alex
      September 18, 2017 at 11:41 am

      Yes! I’d just add the harissa seasoning when you do the curry powder and cumin. I’d do 1 tbsp. of it. It won’t be the exact same but all the flavors will still taste great!

  • Teri
    September 22, 2017 at 1:31 am

    This was delicious! I wasn’t sure what to expect, but the flavor a with the added harissa was fabulousl! The aioli took it over the top!! And so super easy too. Thanks!

    • Alex
      September 23, 2017 at 12:48 pm

      YAY! so glad you loved it.

  • Sara Berkowitz
    September 25, 2017 at 1:26 am

    I am not the biggest fan of chicken thighs. Would breasts work instead?

    • Alex
      September 25, 2017 at 12:51 pm

      Yes, but they will only take like 20 minutes to cook through so keep an eye on them. I’d roast the veggies for 10 mins, add the breasts and toss the veggies, go back in oven for 20 more mins.