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This Honey Harissa Chicken is simple and requires only one sheet pan! The chicken is tender and juicy with a delectable sweet and spicy combination; the broccoli is roasted-tender, and the flavors are harmonious. This dinner is delicious with couscous and a tangy lemon tahini sauce.
The lemon tahini sauce is tangy and robust with a hint of garlic that pairs perfectly with the flavors of this dish. If the chicken and broccoli end up being too spicy, it’s a delicious way to cool it down. Luckily, the honey balances the harissa spice, so it won’t be too spicy! The couscous adds texture and bulk to this dish, as well as a nice nutty flavor to balance out all of the other ingredients. Sheet pan dinners don’t have to sacrifice flavor when it comes to this recipe.
How to make Honey Harissa Sheet Pan Chicken with Broccoli, Couscous, & Lemon Tahini Sauce:
This recipe doesn’t require a whole lot of work, as most sheet pan recipes don’t, which is the best part! It’s easily a family-friendly recipe since your kids will be asking for a second helping.
- Bone-in Skin-on Chicken Thighs: These thighs are easily to bake because of their ability to keep juicy and moist. I haven’t yet tested this recipe with chicken breasts or boneless thighs, so I’m not sure how it will turn out.
- Harissa Paste: Harissa is a hot chili pepper paste, originally hailing from Tunisia. It’s mainly used in Middle Eastern and North African cooking. The main ingredients are roasted red peppers, hot peppers, spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil. It is pretty spicy, so I would stick to the amount on the recipe.
- Honey: The sweet component to balance out the spicy harissa. It’s much needed, so I don’t recommend skipping it or substituting something else. It won’t be the same.
- Salt, Pepper, Garlic Powder, Cumin, Onion Powder, Cayenne Pepper
- Pearl Couscous & Vegetable Broth: Also known as Israeli couscous, it is toasted tiny ball pasta, developed in Israel. This type of couscous is often used to make a couscous salad, however it goes perfect with this sheet pan chicken.
- Fresh Lemon Juice, Tahini, Shallot, Garlic, Soy Sauce: The main ingredients in the lemon tahini sauce. Add a tbsp of water at a time to smooth it out if it’s too thick.
- Broccoli Florets: Fresh broccoli, when roasted, will become tender. You don’t have to worry about it being raw after the cooking time.
Tips & FAQs
- Storage: Keep in the fridge in an airtight container for up to 4 days. The tahini sauce will keep for 1 week, covered, in the fridge. The sauce may thicken with time, so it’s recommended to whisk some cold water in to thin it out to a smooth consistency.
- Freeze: The chicken can be frozen for up to 4 months in a freezer safe container.
- The honey harissa sauce can be used for anything! Try it with pork or shrimp. Toss it with some potatoes, asparagus, or green beans.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Honey Harissa Sheet Pan Chicken with Broccoli, Couscous, & Lemon Tahini Sauce
Ingredients
- 3 lbs bone-in skin-on chicken thighs (about 6 thighs)
- 3/4 cup + 1 1/2 tbsp harissa paste, divided
- 1/4 cup honey, warmed
- 2 1/4 tsp salt, divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/2 cups pearl couscous
- 2 1/4 cups vegetable broth or water
- 1 1/2 tsp extra virgin olive oil
- 1/3 cup tahini
- 2 tbsp fresh lemon juice
- 1 small shallot, chopped
- 2 garlic cloves
- 1/4 tsp cumin
- Dash of cayenne pepper
- 1 tbsp soy sauce or tamari
- 2 tbsp water, or more as needed
- 2 lb fresh broccoli florets
- Parsley, for garnish
Instructions
- Preheat oven to 400F. Adjust the rack to the center position.
- Combine together 3/4 cup harissa, 1 tsp salt, garlic powder, and onion powder in a bowl. Toss in the broccoli and layer onto a sheet pan lined with foil sprayed with nonstick spray.
- Add in the honey and toss in the chicken thighs, coating completely. Place a wire rack on top of the broccoli, then arrange the chicken on the rack. Roast until chicken is cooked through and crispy, about 40-45 minutes, and the broccoli is roasted and tender.
- Make the couscous & sauce while you’re waiting for the chicken.
- Serve chicken over couscous, broccoli, and top with sauce. Garnish parsley.
- In a medium saucepot, combine the broth, 1 1/2 tbsp harissa paste, olive oil, and 1 tsp salt and bring to a boil over high heat.
- Stir in couscous, reduce to a simmer over low heat, and simmer for 8-10 minutes, covered, stirring occasionally until the liquid is absorbed. Let rest for 5 minutes then fluff.
- Combine together in a blender or food processor tahini, lemon juice, shallot, garlic, cumin, cayenne, soy sauce, and remaining salt. Blend until thoroughly combined; taste to add more salt if needed. If it’s too thick, add 1 tbsp water at a time and blend until it’s creamy and smooth, but not thin.
Notes
Storage: Keep in the fridge in an airtight container for up to 4 days. The tahini sauce will keep for 1 week, covered, in the fridge. The sauce may thicken with time, so it’s recommended to whisk some cold water in to thin it out to a smooth consistency.
- Freeze: The chicken can be frozen for up to 4 months in a freezer-safe container.
The honey harissa sauce can be used for anything! Try it with pork or shrimp. Toss it with some potatoes, asparagus, or green beans.
Nutrition Facts
Calories
814.92Fat (grams)
41.21 gSat. Fat (grams)
10.01 gCarbs (grams)
68.74 gFiber (grams)
7.91 gSugar (grams)
15.46 gProtein (grams)
44.92 gSodium (milligrams)
1822.29 mgCholesterol (grams)
188.92 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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