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This Honey Harissa Chicken Sheet Pan is an easy, flavorful dinner that brings together tender chicken thighs, crispy baby potatoes, and roasted broccoli. Coated in a sweet and spicy harissa glaze, the chicken is paired with a creamy tahini sauce, giving the dish a unique balance of heat and richness. It’s a perfect one-pan meal that’s simple to make and great for weeknight dinners.

Full Recipe:

Ingredients

For the Harissa Glaze:
- ¾ cup mild harissa paste
- 3 tbsp extra-virgin olive oil
- 2 ½ tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
For the Chicken & Potatoes:
- 1 lb baby potatoes, halved
- 2 tbsp honey, warmed
- 3 lbs bone-in, skin-on chicken thighs
- 1 bunch baby broccoli
For the Tahini Sauce:
- ⅓ cup tahini
- 1 tbsp soy sauce or tamari
- 2 garlic cloves, grated
- 1 tbsp black sesame seeds
- ¼ cup fresh parsley, minced
- Water (to thin the sauce)
For Serving:
- Couscous (optional)

Directions

Preheat Oven: Preheat your oven to 400°F, placing a rack in the center.
Prepare the Potatoes: In a large bowl, combine harissa, olive oil, salt, garlic powder, and onion powder. Toss the halved baby potatoes in this mixture. Arrange them cut-side down on a rimmed baking sheet.
Prepare the Chicken: In the same bowl, mix the honey with the harissa mixture. Toss the chicken thighs in this glaze and arrange them on top of a cooling rack set over the potatoes. Roast for 40-45 minutes or until the chicken is crispy and cooked through.
Roast the Broccoli: Remove the sheet pan from the oven and transfer the chicken to a platter. Toss the broccoli with the potatoes and return it to the oven for another 10 minutes, or until the broccoli is tender.
Make the Tahini Sauce: In a small bowl, whisk together tahini, soy sauce, grated garlic, sesame seeds, parsley, and enough water to achieve a smooth consistency.
Serve: Drizzle the tahini sauce over the chicken, sprinkle with additional sesame seeds and parsley, and serve with couscous on the side if desired.

Nutrients

Calories: 642 kcal
Carbohydrates: 31g
Protein: 43g
Fat: 39g
- Saturated Fat: 9g
Cholesterol: 368mg
Sodium: 1219mg
Fiber: 4g
Sugar: 7g

This one-pan meal is perfect for a quick weeknight dinner, offering spicy, savory, and creamy elements all in one dish!

Why Honey Harissa Chicken Sheet Pan is a Perfect Meal

This Honey Harissa Chicken Sheet Pan is the ultimate combination of sweet, spicy, and creamy flavors, making it a standout meal. The chicken thighs, with their crispy skin and juicy interior, are perfectly complemented by the roasted baby potatoes and tender broccoli. The harissa glaze adds depth and spice, while the tahini sauce brings a cooling, creamy richness that balances the heat from the glaze.

It’s a simple yet satisfying meal that comes together in about 45 minutes, making it ideal for weeknight dinners when you want a healthy meal without spending too much time in the kitchen. Plus, it’s a one-pan dish, so cleanup is quick and easy. With the option to serve it with couscous or enjoy it as-is, this dish can be customized to suit your preferences.

How to Make Honey Harissa Chicken Sheet Pan

Making this Honey Harissa Chicken Sheet Pan is incredibly easy, with just a few key steps to create a flavorful and balanced meal. Here’s how to prepare it:

Preheat Oven & Prepare Potatoes

Start by preheating your oven to 400°F and placing a rack in the center. While the oven is heating, prepare the baby potatoes by halving them. In a large bowl, combine the following for the harissa glaze:

¾ cup mild harissa paste
3 tbsp extra-virgin olive oil
2 ½ tsp kosher salt
1 tsp garlic powder
1 tsp onion powder

Toss the halved baby potatoes in the harissa mixture, making sure they are well-coated. Arrange the potatoes cut-side down on a rimmed baking sheet. This ensures the potatoes get crispy during roasting.

Prepare the Chicken

In the same bowl you used for the potatoes, mix 2 tbsp honey with the remaining harissa glaze. Toss the chicken thighs in this mixture, coating them evenly. Arrange the chicken thighs on top of a cooling rack set over the potatoes. This will help the chicken cook evenly and become crispy. Place the sheet pan in the oven and roast for 40-45 minutes, or until the chicken skin is crispy and the internal temperature reaches 165°F.

Roast the Broccoli

After the chicken is cooked, remove the sheet pan from the oven and transfer the chicken to a platter. Toss the baby broccoli with the roasted potatoes and return the sheet pan to the oven for another 10 minutes. This will roast the broccoli until it is tender and slightly charred, adding an additional layer of flavor to the dish.

Make the Tahini Sauce

While the chicken and vegetables are roasting, prepare the tahini sauce by whisking together the following ingredients:

⅓ cup tahini
1 tbsp soy sauce or tamari
2 grated garlic cloves
1 tbsp black sesame seeds
¼ cup fresh parsley, minced
Water (to thin the sauce to your desired consistency)

This creamy, umami-rich sauce will be drizzled over the chicken and vegetables, adding a cool, nutty flavor that perfectly balances the spice of the harissa glaze.

Serve

Once the broccoli is tender, remove the sheet pan from the oven and arrange everything on a platter. Drizzle the tahini sauce over the chicken and vegetables. Garnish with additional sesame seeds and fresh parsley. If you’d like, serve the dish with a side of couscous for a more filling meal, or enjoy it as-is for a lighter option.

Nutritional Information for Honey Harissa Chicken Sheet Pan

Each serving of this Honey Harissa Chicken Sheet Pan contains approximately 642 calories. It provides a good balance of macronutrients, with 31g of carbohydrates, 43g of protein, and 39g of fat. The fat content includes 9g of saturated fat from the chicken skin and the oils used in cooking. The dish also contains fiber (4g), mostly from the potatoes and broccoli.

The sodium content is 1219mg, which is higher due to the salt in the harissa glaze and soy sauce in the tahini sauce. You can adjust the salt to your liking if you’re looking to reduce sodium. This meal also offers significant potassium (800mg), vitamin A (4795 IU), and vitamin C (12mg), thanks to the broccoli and other vegetables.

Serving Suggestions for Honey Harissa Chicken Sheet Pan

This Honey Harissa Chicken Sheet Pan is satisfying on its own, but you can easily serve it with a few side dishes to complete the meal. For a lighter meal, pair it with a simple green salad or a cucumber and tomato salad to add even more freshness to the plate.

If you’re looking for a heartier side, serve the dish with couscous, quinoa, or rice to complement the savory flavors of the chicken and roasted vegetables. The fluffy couscous will soak up the harissa sauce and tahini dressing beautifully, making it the perfect pairing.

For a fun addition, you can also serve this dish with a side of yogurt or tzatziki sauce for an extra cooling effect to balance the heat.

Customization and Variations

This recipe is incredibly flexible and can easily be adapted to fit various dietary needs. For a low-carb or keto version, simply skip the couscous and serve the chicken and vegetables as-is, or with a side of cauliflower rice.

For a vegan version, replace the chicken with tofu or tempeh, and use a plant-based yogurt for the tahini sauce. You can also use avocado oil instead of coconut oil for frying if preferred.

You can adjust the level of heat by using more or less harissa paste or red pepper flakes in the glaze. If you like a milder dish, you can reduce the amount of harissa paste or use a milder version of hot sauce.

Conclusion

The Honey Harissa Chicken Sheet Pan is a vibrant, flavorful dish that delivers the perfect balance of sweet, spicy, and creamy. With tender chicken thighs, crispy baby potatoes, and roasted broccoli, all coated in a delicious harissa glaze and paired with a creamy tahini sauce, this meal is both satisfying and nutrient-packed. Whether you’re looking for a quick weeknight dinner, a meal prep option, or something to impress guests, this sheet pan meal is sure to become a go-to favorite.

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