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weeknight

Sheet-Pan Harissa Chicken & Carrots

One pan, 40 minutes, and a sticky, spicy-sweet glaze that makes weeknight chicken feel like a plan instead of a fallback.

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Serves 445 min

Sheet-pan dinners earn their keep when the components actually want to be roasted together. Bone-in chicken thighs drip flavor down onto carrots cut thick enough to caramelize without falling apart.

Harissa carries the whole thing. Smoky, spicy, a little floral. A spoonful of honey rounds it off so the glaze turns sticky in the last few minutes under the heat.

Ingredients

  • 6 bone-in, skin-on chicken thighs (about 2 lb / 900 g)
  • 1 lb (450 g) carrots, peeled and cut into 2-inch batons
  • 3 tbsp harissa paste
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp lemon juice, plus wedges to serve
  • 1 tsp ground cumin
  • Kosher salt
  • Handful of cilantro or parsley, chopped
  • Plain yogurt, to serve (optional)

Steps

  1. 1Heat oven to 425°F (220°C). Line a sheet pan with parchment.
  2. 2In a small bowl, whisk together the harissa, olive oil, honey, lemon juice, and cumin.
  3. 3Toss the carrots with about a third of the harissa mixture and a big pinch of salt. Spread on the pan.
  4. 4Pat the chicken dry, salt it well, and rub the remaining harissa mixture all over (especially under the skin if you can). Nestle the thighs skin-side up among the carrots.
  5. 5Roast 30 to 35 minutes, until the chicken is 165°F (74°C) at the bone and the skin is lacquered and dark in spots.
  6. 6Scatter the herbs over the top. Serve with yogurt and lemon wedges.

Notes

Harissa heat varies wildly by brand. Taste yours first, if it's volcanic, use 2 tablespoons and a little extra olive oil.

Updated May 2026

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