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Honey harissa chicken tray bake with roasted chicken thighs with carrots, chickpeas, and drizzled sauce on a baking tray, garnished with parsley.

Honey Harissa Chicken Tray Bake

Honey Harissa Chicken Tray Bake is the sort of dinner that smells so good in the oven, people start hovering in the kitchen asking when it’ll be ready. Juicy chicken thighs roast with carrots and chickpeas while the honey harissa sauce turns sticky, smoky, and just spicy enough to keep things interesting.
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Course: Main Course
Cuisine: Mediterranean
Keyword: harissa
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6
Calories: 429kcal
Author: Lola Jay

Ingredients

For the tray bake

  • 6 boneless chicken thighs
  • 2 medium carrots chopped
  • 1 can chickpeas rinsed and drained

Honey Harissa Marinade

  • ¼ cup harissa paste
  • ¼ cup olive oil
  • ⅓ cup honey
  • 2 tablespoons tomato paste
  • ½ teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon onion powder
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • 4 garlic cloves
  • juice of 1 lemon

Yogurt Sauce

  • 1 cup yogurt
  • 2 tablespoons toum Lebanese garlic sauce
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 1 teaspoon lemon juice
  • 2 tablespoons water
  • Fresh parsley for garnish
US Customary - Metric

Instructions 

Prepare the Oven

  • Preheat the oven to 400°F and line a large sheet pan with parchment paper.

Make the Honey Harissa Marinade

  • In a blender or bowl, combine the harissa, olive oil, honey, tomato paste, smoked paprika, cumin, coriander, onion powder, salt, black pepper, garlic, and lemon juice. Blend or whisk until smooth.
    ¼ cup harissa paste, ¼ cup olive oil, ⅓ cup honey, 2 tablespoons tomato paste, ½ teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon onion powder, ¼ teaspoon black pepper, 4 garlic cloves, juice of 1 lemon, 1½ teaspoons salt

Prepare the Vegetables

  • Peel and chop the carrots into bite sized pieces and rinse the chickpeas thoroughly under cold water.
    2 medium carrots, 1 can chickpeas

Assemble the Tray Bake

  • Place the chicken thighs, carrots, and chickpeas onto the sheet pan in a single layer. Pour the marinade over everything and toss gently so the chicken and vegetables are evenly coated.
    6 boneless chicken thighs

Roast the Chicken

  • Transfer the sheet pan to the oven and roast for about 30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

Broil for Color

  • Turn the oven to broil and cook for another 5 minutes to caramelize the sauce and lightly crisp the chicken.

Make the Yogurt Sauce

  • In a small bowl whisk together the yogurt, toum, black pepper, salt, lemon juice, and water until smooth and pourable.
    1 cup yogurt, 2 tablespoons toum, ¼ teaspoon black pepper, ¼ teaspoon salt, 1 teaspoon lemon juice, 2 tablespoons water

Serve

  • Top the roasted chicken with fresh parsley and serve with the yogurt sauce drizzled over the tray bake.
    Fresh parsley for garnish

Notes

Nutrition facts are only estimates.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the chicken and vegetables in a skillet over medium heat or in the oven at 350°F until heated through.
The yogurt sauce should be stored separately and added after reheating.

Nutrition

Calories: 429kcal | Carbohydrates: 22g | Protein: 21g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 843mg | Potassium: 453mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3694IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 2mg
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