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harissa chicken on white plate with vegetables on a tile background

Harissa Chicken with Preserved Lemons

Beth Lee
Harissa chicken with preserved lemons is a sheet pan dinner you’ll make over and over again. It’s flavor forward, flexible and a snap to pull together. You can buy the harissa and preserved lemons or whip them up yourself. Find the recipes on my blog.
4.77 from 13 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Courses
Cuisine Middle Eastern Cuisine
Servings 6 servings
Calories 495 kcal

Equipment

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • ⅓ cup rose harissa or regular
  • 1 preserved lemon chopped with pith seeds removed
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons regular lemon juice
  • ¼ teaspoon pepper
  • 6 – 12 brussels sprouts depends on size
  • ½ head of cauliflower
  • 3 – 4 carrots
  • 3 – 4 small red potatoes

Optional Yogurt Sauce

  • ½ cup of Greek or regular yogurt
  • 1 tablespoon preserved lemon juice
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh chopped parsley or mint
  • ½ teaspoon black pepper

Instructions
 

  • Preheat the oven to 400 regular bake (375 convect roast).
  • Mix the sauce ingredients - chopped preserved lemons, harissa, olive oil, fresh lemon juice and black pepper.
  • Chop your vegetables and place the chicken and vegetables on a parchment-lined sheet tray (it doesn’t have to be parchment-lined but I prefer the easier clean-up)
  • Use a basting brush or your hands to spread the harissa sauce all over the chicken and vegetables.
  • Place in the oven, set the timer for 15 minutes (I always check five minutes before the expected finish just in case). Then leave it for five more minutes if all is well – or remove any veggies or chicken already done.
  • While it’s cooking, make the optional yogurt sauce by mixing some preserved lemon juice, fresh lemon juice, pepper and fresh parsley or mint into the yogurt. Taste and adjust seasonings. Remember if you use the preserved lemon juice, it is salty – so don’t add salt before tasting it!

Notes

  1. This is a very flexible recipe - change the vegetables to match what you have on hand or prefer. Just think about the size you chop them, aiming for a 20 minute roast time to match the boneless skinless chicken thighs.
  2. You can use bone-in chicken as well but I would recommend sticking to one kind - like all legs or all thighs so cooking time is not too varied. Also best not to mix boneless and bone-in on the same tray.
  3. Feeding more people or want more leftovers - double the amounts and use 2 sheet pans!

Nutrition

Serving: 1gCalories: 495kcalCarbohydrates: 36gProtein: 43gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 187mgSodium: 486mgFiber: 6gSugar: 13g
Keyword harissa, harissa chicken, one pan dinner, preserved lemons, sheet pan dinner
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