Sheet-Pan Honey Harissa Chicken with Chickpeas & Cauliflower

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 6 (about 2 1/2 lb) bone-in skin-on chicken thighs
• 1 medium head cauliflower, cut into florets
• 1 (15 oz) can canned chickpeas, drained and rinsed
• 1 large red onion, cut into wedges
• 3 tbsp harissa paste
• 2 tbsp honey
• 3 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup fresh cilantro or parsley, chopped
• 1/2 cup plain Greek yogurt (for serving)

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup.
2. 2In a large bowl whisk together harissa paste, honey, olive oil, minced garlic, cumin, smoked paprika, salt, and black pepper until a thick glaze forms.
3. 3Pat the chicken thighs very dry with paper towels, then toss them in the bowl until every piece is evenly coated; set aside to marinate while you prep the vegetables.
4. 4On the sheet pan toss cauliflower florets, drained chickpeas, and red onion wedges with the remaining olive oil, salt, and pepper; spread into an even layer.
5. 5Nestle the glazed chicken thighs skin-side up among the vegetables, scraping any leftover glaze from the bowl over the top.
6. 6Roast 35–40 minutes, rotating the pan halfway, until the chicken skin is deep mahogany and crispy, an instant-read thermometer in the thickest part reads 175°F, and the cauliflower is caramelized at the edges.
7. 7If the skin needs extra color, broil on high for 1–2 minutes, watching closely so the honey doesn’t burn.
8. 8Remove the pan from the oven and immediately squeeze fresh lemon juice over everything; let rest 5 minutes so juices settle.
9. 9Scatter chopped cilantro over the pan, then plate each serving with a spoonful of cool Greek yogurt on the side to balance the heat.
10. 10Serve straight from the sheet pan for easy weeknight cleanup, spooning pan juices over the chicken and chickpeas.