If you love bold Mediterranean flavors, this Lemon Harissa Chicken with Sheet Pan Veggies is about to become your go-to dinner! Juicy stovetop chicken harrisa recipe is marinated with garlic, lemon, spicy (or mild) harissa, and rosemary, then sautéed to perfection. Paired with colorful roasted peppers and onions, this recipe delivers the perfect balance of smoky heat, brightness, and a hint of sweetness—all in under 45 minutes. Whether you're cooking for your family or meal prepping for the week, this dish is easy, healthy, and full of flavor.
Adding Harissa is a great way to add spice and flavor to your weekday meals! Whether veggies and rice, some grilled salmon, or a sheet pan dinner - it's a win every time.
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What is Harissa?
Harissa paste or Harissa sauce is a zesty and aromatic that's considered a staple in North African and Middle Eastern cooking.
There are a few variations out there, but recipes with harissa all usually include roasted red peppers, smoked chile peppers, garlic, olive oil, and warm spices like cumin, coriander, and caraway.
You can usually find Harissa as a paste in a jar, can, or tube in the international aisle or condiment aisle of your grocery store.
If you’re feeling particularly energetic, you can also make your own homemade harissa, but ain’t nobody got time for that around here.
So the first ingredient you’re going to need for this harissa chicken is... You guessed it - Harissa!
Now you can decide if you want it flavorful or flavorful with a kick. You gotta love options!
Spicy Harissa vs. Mild Harissa
A question I'm asked frequently - Is Harissa Chicken Spicy? Which brings me to a very important point for me to go over. You can purchase Harissa in different heat levels: spicy or mild. You know where you and your crew live, so you do you.✌️Mild or spicy, either is delish!
But the spicy version is spicy.🔥 Just saying.
And the mild version of Harissa sauce tastes like pureed red peppers. So a little sweet and earthy.
If you wanted something in between, you could mix the two varieties or add some cayenne pepper or hot sauce to the mild harissa sauce.
We like it hot over at the Taste And See kitchen, so I went with the spicy version. It was spicy but not too hot for us. Here’s how I know: the B man gets hiccups when food is too spicy. I’m happy to report he was completely hiccup-free during this meal.
Check, it passed the “B not too spicy” test.
Why You'll Love it
- Full of flavor – This delicious chicken is packed full of smoky, sweet, and zesty flavors from the Harissa marinade. The chicken turns out so tender and juicy.
- Easy to make – An easy dish to make that can be brought together in less than an hour if needed. Ideal for when you’re in the mood for a restaurant-quality meal, but don’t want to go out.
- Versatile Recipe - You can adjust the heat to your preferences by using mild or hot Harissa Sauce. Make it sweeter by adding some honey. And swap out the veggies with zucchini, broccoli, green beans or whatever you prefer.
- Introduce new flavors – If you're looking for a new flavor profile for your chicken, this recipe is a great way to introduce your family to new and exciting tastes.
- Naturally Gluten-Free! - Be sure to check the recipe label for the Greek yogurt and the brand of harissa you use.
I truly love Harissa sauce and Harissa paste. So much that I made several other Harissa recipes you should try after making this one. There's my Honey Harrisa Carrots, another one would be Harissa Chicken Sheet Pan Dinner, and also Cedar Plank Harissa Smoked Salmon.
Stay posted... I think some Harissa chicken thighs are up next on my recipe creation list!
Ingredients
For the Chicken & Marinade
- Olive oil – Helps carry the flavors from the marinade into the chicken and gives a golden sear when cooked.
- Garlic cloves, minced – Adds bold, savory depth to the marinade.
- Freshly squeezed lemon juice – Brightens the dish with a fresh citrus kick and balances the heat from the harissa.
- Fresh rosemary, finely chopped – Brings an earthy, aromatic flavor that pairs perfectly with the smoky spices.
- Paprika – Adds warm, smoky notes and enhances the color of the chicken.
- Spicy harissa (or mild harissa)– The star flavor! Brings smoky heat, bold spices, and a little kick.
- Salt and pepper – Essential seasonings that boost all the other flavors.
- Boneless, skinless chicken breasts, cut into 1½-inch cubes – Lean, protein-rich, and perfect for soaking up the bold marinade.
- Plain Greek yogurt (for garnish) – A cool, creamy topping that balances the heat.
- Parsley, finely chopped (for garnish) – Adds a fresh pop of color and flavor.
- Sliced green and black olives (for garnish) – A salty, briny touch that adds Mediterranean flair.
- Capers (for garnish) – Tiny bursts of tangy, briny flavor if you want to level up the garnish game.
For the Roasted Vegetables
- Paprika – Gives a smoky, warm flavor and ties the veggies to the flavors in the chicken.
- Olive oil – Helps the veggies roast evenly and adds richness.
- Yellow bell pepper – Mild and sweet, adds color and crunch.
- Red bell pepper – Slightly sweeter than yellow, adds more color and flavor variety.
- Red onion – Roasts beautifully and brings a subtle sweetness to the veggie mix.
- Salt – Draws out moisture and enhances the natural veggie flavors.
- Pepper – Adds a mild bite that complements the sweet roasted vegetables.
HOW TO MAKE HARISSA CHICKEN:
Make the Marinade
Cut up your boneless skinless chicken breast just like you would if you were going to make kebabs. Drop the cut-up chicken into a gallon-size resealable bag.
Then make your Harissa marinade. Mince your garlic. And add it to the resealable bag.
Chop some fresh rosemary and add it to the marinade.
Now add the Harissa paste...
... olive oil (not extra virgin olive oil) and lemon juice.
Finally, add your spices... salt, pepper, and paprika.
Massage all of the harissa chicken recipe ingredients together in the resealable bag and place it in the fridge for at least 3 hours - 6 is even better. (But 1 hour will due.)
Cook the Chicken
Add your chicken and the marinade to a medium heat pan and cook for 8-10 minutes or until the temperature of the chicken reaches 165 degrees.
Let me just take a quick moment to urge you to purchase a meat thermometer. There is no way for you to know if your chicken is fully cooked unless you temp it!
And if you’re over-cooking it to make sure it’s fully cooked, then you’re never gonna enjoy the succulent, tender chicken harissa you should be experiencing.
The meat thermometer I use is amazing, and it’s relatively inexpensive – $25 (check it out here in my shop). It's a small price to pay to guarantee perfectly cooked chicken.
And that’s my public service announcement for the month.
The soapbox is put away under the bed. I promise.
Ahem, back to the recipe: it's time to cut up the veggies, season them, and slide them into the oven.
Prep and Cook the Veggies
Cut up the peppers into square pieces.
Now, cut up the red onion into similar-sized pieces.
Add the cut veggies to a parchment paper-lined baking sheet.
Mix in 2 tablespoons of olive oil. Season with salt, pepper, and paprika and mix. Bake in a 400-degree oven for 18-20 minutes.
Now plate this delcious Harrissa chicken recipe over your favorite rice or cauliflower rice, add your harissa chicken and those roasted vegetables, and top it off with a little Greek yogurt or sour cream, then garnish with sliced olives, capers, and chopped parsley (all optional, of course!)
💡 Top Tips
- Don’t skip the marinade—it adds major flavor.
- Let the chicken come to room temp for 15 minutes before cooking for more even results.
- If you don’t like too much spice, use a mild harissa or you can reduce the amount of the spicy harissa to 1 tablespoon.
Storing, Freezing, and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat the chicken and veggies in a skillet over medium-low to medium heat or microwave gently.
You can freeze the cooked chicken in an airtight container for up to 2 months. Freeze the veggies separately for the best texture. (They may soften a bit once thawed.) Or you can cook them from fresh when you're serving the defrosted chicken.
This quick, flavorful, easy Harissa marinated chicken recipe will totally wow you and your guests!
And it’s a really fun way to spice up an average weeknight meal. Plus, it will allow you lots of time to kick back, relax, and pin all of your favorite photos of it!
Enjoy, my friend!
Other Delicious Chicken Recipes You Should Try:
- Parmesan Crusted Chicken
- 30-Minute Mongolian Chicken
- Spinach Feta Chicken Meatballs
- Chicken with Creamy Parmesan Mushroom Sauce
- Shredded Mexican Chicken (Instant Pot + Slow Cooker)
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If you’ve made this Lemon Harissa Chicken, tap the stars below to leave a rating and let us know how it turned out in the comments!
Lemon Harissa Chicken with Roasted Vegetables Recipe
Easy Lemon Harissa Chicken with roasted veggies! Smoky harissa flavored veggies and tender chicken. With just the right spice for a quick, easy, and healthy, weeknight chicken dinner!
Ingredients
For The Chicken And Marinade
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons paprika
- 2 tablespoons spicy Harissa
- 1 teaspoon salt and pepper
- 4 boneless skinless chicken breasts, cut into 1 ½-inch cubes
- ¾ cup plain Greek yogurt for garnish
- Parsley, finely chopped for garnish
- Sliced green and black olives for garnish, (optional)
- Capers for garnish, (optional)
For The Roasted Vegetables:
- 2 tablespoons olive oil
- 1 yellow pepper
- 1 red pepper
- 1 red onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon paprika
Instructions
- For the marinade, combine olive oil, garlic, lemon juice, rosemary, paprika, harissa, salt and pepper in a ziploc bag. Seal and mix the ingredients together.
- Add the cubed chicken. Refrigerate for at least 3 hours and up to 6 hours.
- Cut up the peppers and onions. Mix in 2 tablespoons of olive oil. Season with salt, pepper, and paprika and mix together. Bake in a 400-degree oven for 18 minutes.
- While the veggies are roasting, pour the chicken and marinade into a saucepan and cook on medium until the chicken temperature is 165 degrees, about 8-10 minutes.
- Layer the roasted veggies over jasmine rice, then add the chicken and sauce. Finally, add a dollop of Greek yogurt over the chicken, and garnish with parsley, sliced olives, or capers.
Notes
The nutrition calculations in this recipe do not include rice.
Nutrition Information
Yield
6Serving Size
8 ouncesAmount Per Serving Calories 299Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 69mgSodium 739mgCarbohydrates 10gFiber 3gSugar 3gProtein 29g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
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If you’ve made this Lemon Harissa Chicken, tap the stars below to leave a rating and let us know how it turned out in the comments!
Becca
Would it be ok to marinate it for 24 hours?
holly
Yes, Becca! It will have tons of flavor!
Kamil
Do you think it would turn out ok if I marinated the onions and peppers along with the chicken and tossed it all in the pan together? I like the idea of the veggies being equally saucy.
holly
Hi Kamil, I completely understand - I'm a sauce lover myself. Maybe just toss the veggies in with the chicken when it's finished marinating or for 15-20 minutes. If the veggies are in there the whole time the acid could almost cook them. If you don't mind that then you could try and marinate them the whole time. Be sure to shake the excess sauce off the chicken and veggies before you cook them so it doesn't burn on the pan. Good luck!
Lena
I haven't made this yet, but I am DEFINITELY making this for my son's birthday tomorrow! (I also bought Harissa for the first time in my life just to make this). But can I use Harissa instead of Harissa paste?
holly
Hi Lena, I think you and your son are going to really enjoy this dish! You can use Harissa for this recipe - it will work great! Happy Birthday to your son and good eats to both of you!
valb
The chicken was fabulous. I prepared it with homemade harissa and followed the recipe exactly. The suggestion about the temperature is spot on. Thanks!
holly
That's so great to hear! This is one of our favorite chicken recipes so I love to hear others enjoy it as much as we do! Thank you!
Barbara A. Poole
I made this today and marinated the chicken a little over 6 hours. The flavor was excellent and the meat was tender! The roasted onion and peppers were perfect. I served it with couscous and Greek yogurt with a splash of lemon juice. Thank you for this recipe. It's a keeper.
holly
Thanks so much, Barbara! I appreciate you taking the time to share your feedback! Your presentation sounds delicious! I'm so glad you enjoyed the recipe!
Anelda
Absolutely brilliant recipe!!! so flavourful and super easy to make. Did improvised a bit and make a bit extra sauce as the marinade did not give me enough sauciness, and served it with quinoa instead of rice.
holly
Thanks so much, Anelda! I imagine that quinoa is delicious with these flavor. I'm so glad you enjoyed the recipe!
Susan
This sounds delicious. Do you think that I could make this with cubes of pork shoulder too?
holly
Thank you, Susan! I think that would be delicious. Your cook time would vary some but I think it could be nice.
Di Newman
This was super easy and so flavorful! Marinated for six hours and served with coconut ginger rice and naan bread (love my carbs...Lol). Great recipe and hubby really enjoyed it too!
holly
I love hearing that - thanks so much! Coconut ginger rice and naan sound like amazing additions to this dish!😄 (I love my carbs as well!)
Billy
I love seeing harissa used in delicious recipes like this one! It is such a great ingredient and adds such great flavor. I can't wait to make this at home! Thank you for sharing!
Billy
Wanted to come back again and say I made my own harissa at home - it is so easy! You should do the same! You can save a bunch of money and its nice to have a good stock ready in the fridge for whenever you need it!
holly
Thanks for the recommendation, Billy!
holly
Thanks, Billy! Hope you enjoy the recipe!
Billy
I love this recipe, it is so delicious! You mentioned you usually buy your harissa at the store - have you ever made it at home? Thanks for sharing!
holly
Hey Billy, thanks so much! This recipe is a popular one for us. I've never made harissa at home. Have you?
Gretchen
Because of you, Herman got a meat thermometer for Christmas!!! Great stocking stuffer:)
Jenna
I got a bit confused with the ingredients list and added the yogurt to the marinade. Hopefully this is still good!
holly
I'm sure it's delicious either way, Jenna! I usually use the Greek yogurt as a topping but it's actually a good marinade as well. Dairy-based marinades, like buttermilk or yogurt, are great for tenderizing chicken. Hope it was tasty and thanks for stopping by!
karrie@tasty ever after
I'm all about harissa and olives and hot stuff! Looks absolutely delicious and I've saved it to try it for dinner soon. I hear you girl about the meat thermometer because food poisoning sucks so bad!
holly
Thanks Karrie! If you like harissa you're gonna love this dish! Back in the day before I owned a meat thermometer I would just over cook my chicken because I never knew if it was thoroughly cooked. Now I'm enjoying moist, tender, perfectly cooked chicken one meal at a time. 🙂
Michelle Simon
Totally adding this to the menu next week! Looks amazing and a great opportunity to test drive my new juicer from Taste and See!
holly
Thanks Michelle! It's such a yummy dish…the spicy heat from the harissa is perfectly balanced with the sweetness of the peppers and the coolness of the yogurt. And that juicer is the bomb!
Dean @ Globe Scoffers
This looks delicious, hotter the better for me! What great flavour combinations you have used. Thanks for sharing.
holly
Thanks Dean! We are like-minded with our heat preference!?