Weeknight • Chicken
Sheet Pan Harissa Chicken and Red Onions
Juicy roasted chicken thighs tossed in smoky harissa paste alongside caramelized red onions and cool yogurt.
- Prep
- 15 min
- Cook
- 35 min
- Servings
- 4
- Level
- Weeknight
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Spicy, smoky harissa paste transforms everyday chicken thighs into an intensely flavorful dinner with next to no cleanup. Tossing the chicken with thick wedges of red onion allows the vegetables to melt and sweeten in the rendered juices. A simple garlicky yogurt spooned underneath brings bright, cooling balance to every bite.
Ingredients
Yield: 4 servings
Chicken & Onions
- 2 pounds bone-in, skin-on chicken thighs
- 2 medium red onions, sliced into 1/2-inch wedges
- 3 tablespoons mild harissa paste
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Garlic Yogurt Sauce
- 3/4 cup plain whole-milk Greek yogurt
- 1 small garlic clove, grated
- 1 tablespoon fresh lemon juice
- Pinch of kosher salt
- 1/4 cup fresh cilantro or mint leaves, roughly chopped
Preparation
Step 1
Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
Step 2
In a large bowl, whisk together the harissa paste, olive oil, cumin, salt, and black pepper. Add the chicken thighs and red onion wedges, tossing until evenly coated in the marinade.
Step 3
Arrange the chicken skin-side up on the prepared baking sheet, scattering the red onion wedges all around the thighs in a single layer.
Step 4
Roast for 30 to 35 minutes, until the chicken skin is deeply browned and crisp and the internal temperature reaches 165°F (74°C).
Step 5
While the chicken roasts, stir together the Greek yogurt, grated garlic, lemon juice, and a pinch of salt in a small bowl.
Step 6
Spread the garlic yogurt onto the bottom of a serving platter. Mound the roasted chicken and caramelized onions over top, garnish with fresh herbs, and serve warm.
Tips
- Harissa heat levels vary by brand; taste your paste before tossing to determine if you want to add an extra spoonful.
- Serve alongside warm pita bread or couscous to catch every bit of the flavorful pan drippings.
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