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One-Pan Spicy Harissa Chicken with Roasted Cauliflower and Carrots

Name: One-Pan Spicy Harissa Chicken with Roasted Cauliflower and Carrots
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: North African-Inspired
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tablespoons harissa paste; 1 tablespoon olive oil, plus extra for drizzling; 1 medium head cauliflower, cut into florets; 4 large carrots, peeled and cut into sticks; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground coriander; 1/2 teaspoon salt, divided; 1/4 teaspoon black pepper; 3 cloves garlic, minced; Juice of 1 lemon; Fresh cilantro or parsley, chopped (for garnish, optional)

By PanPotPlates Editorial TeamPublished May 9, 2026

North African-Inspired 55 mins onepaneasyglutenfreedairyfreeflavorfulweeknightsheetpanfamilydinner

One-Pan Spicy Harissa Chicken with Roasted Cauliflower and Carrots with measured ingredients, 55-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 15 min

Cook 40 min

Total 55 min

Servings 4

Difficulty easy

Cuisine North African-Inspired

Ingredients

Servings 4

4 bone-in, skin-on chicken thighs
2 tablespoons harissa paste
1 tablespoon olive oil, plus extra for drizzling
1 medium head cauliflower, cut into florets
4 large carrots, peeled and cut into sticks
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
3 cloves garlic, minced
Juice of 1 lemon
Fresh cilantro or parsley, chopped (for garnish, optional)

Ingredients for One-Pan Spicy Harissa Chicken with Roasted Cauliflower and Carrots

Instructions

Preheat the oven to 425°F (220°C).
In a small bowl, mix together harissa paste, 1 tablespoon olive oil, minced garlic, lemon juice, cumin, smoked paprika, coriander, 1/4 teaspoon salt, and black pepper.
Pat chicken thighs dry with paper towels and rub the harissa mixture evenly over each thigh.
In a large bowl, toss cauliflower florets and carrot sticks with a drizzle of olive oil and the remaining 1/4 teaspoon salt.
Spread the seasoned vegetables evenly on a large rimmed sheet pan or roasting pan.
Nestle the harissa-coated chicken thighs skin-side up among the vegetables on the sheet pan.
Roast for 35-40 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
For extra crispy skin, broil for the last 3-5 minutes, watching carefully to avoid burning.
Remove from the oven and let rest for 5 minutes.
Garnish with chopped cilantro or parsley before serving, if desired.

One-Pan Spicy Harissa Chicken with Roasted Cauliflower and Carrots cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is designed as a classic one-pan chicken meal to simplify cooking and cleanup.

Cookware Size Guidance

Use a large rimmed sheet pan or roasting pan approximately 15 x 10 inches (38 x 25 cm) to prepare this One-Pan Spicy Harissa Chicken with Roasted Cauliflower and Carrots.

Cookware Swap Guidance

n recipe works best with a sheet pan or roasting pan but can be adapted to other cookware options: Sheet Pan to Roasting Pan: Use a shallow roasting pan or large oven-safe baking dish if a rimmed sheet pan is unavailable.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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One-Pan Spicy Harissa Chicken with Roasted Cauliflower and Carrots

Recipe Details

Ingredients

Instructions