This harissa orange chicken turned into our most-requested weeknight dish the first winter I tried it while cleaning out the fridge. I was drawn to the contrast between the warm, smoky heat of harissa and the bright citrus of fresh orange juice and zest. The combination creates a glossy, slightly sticky exterior on the thighs while the interior stays juicy. I often use bone-in thighs for the deepest flavor and keep a stash of store-bought harissa paste (I like Mina or Le Phare du Cap Bon for balanced heat) so this comes together quickly.

I discovered the sheet pan method one busy evening when I wanted minimal fuss: a simple marinade, an army of vegetables tossed around the chicken, and one tray to roast and finish under the broiler for crisp edges. It’s a texture-driven dish — caramelized edges, tender meat, and roasted vegetables that soak up the harissa-orange juices. Family and friends consistently ask for seconds, and it has become my go-to when feeding four with little cleanup afterward.

Ingredients

• Chicken: 1 1/2 to 2 pounds chicken thighs, bone-in or boneless. Bone-in gives deeper flavor and stays juicier; boneless is faster to carve and serves easily.
• Harissa paste: 3 tablespoons. Choose mild or spicy depending on household tolerance. I use brands like Mina for a balanced, fermented pepper flavor.
• Orange: 1 tablespoon orange zest and 1/3 cup fresh orange juice. Fresh juice brightens the paste and helps create a lacquered finish when roasted.
• Olive oil: 3 tablespoons. Use extra-virgin for flavor at low heat; it helps emulsify the marinade and promote crisping.
• Garlic: 3 cloves, minced. Fresh garlic adds aromatic depth; if using pre-minced, reduce slightly to avoid bitterness when broiled.
• Salt & pepper: 1 teaspoon salt and 1/2 teaspoon black pepper. Adjust to taste, and remember salt draws moisture during marination for better caramelization.
• Optional add-ins: 1 cup canned chickpeas (drained), 1 large red onion (sliced), 2 large carrots (sliced), 1 medium sweet potato (peeled and cubed). These roast alongside the chicken and soak up the pan juices for a complete meal.
• Garnish: Fresh cilantro or parsley to finish and brighten the plate.

Instructions

Make the Marinade: In a medium bowl whisk together 3 tablespoons harissa paste, 1 tablespoon orange zest, 1/3 cup fresh orange juice, 3 tablespoons olive oil, 3 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth and slightly emulsified. The acid from the orange juice loosens the paste and helps coat the chicken evenly. Marinate the Chicken: Add 1 1/2 to 2 pounds chicken thighs to the bowl, turn to coat each piece thoroughly, and let rest at room temperature for at least 30 minutes. For deeper flavor refrigerate up to 12 hours in an airtight container. If refrigerated, bring to room temperature for 20 minutes before roasting to promote even cooking. Prepare the Sheet Pan: Preheat the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil and arrange the chicken pieces skin-side up (or presentation-side up) with space between each. Crowding prevents browning, so leave at least an inch between pieces. Add Optional Vegetables: Scatter sliced red onion, carrot rounds, cubed sweet potato, and drained chickpeas around the chicken if using. Drizzle a tablespoon of olive oil over the vegetables and season lightly with salt and pepper. Toss the veg so they have a thin coating — too much oil will steam rather than roast. Roast: Roast in the preheated oven for 25 to 35 minutes depending on thickness and whether the thighs are bone-in. Use an instant-read thermometer: the internal temperature should read 165°F at the thickest part. Look for deep caramelized edges on the skin and syrupy pan juices. Broil for Crispiness: If you want extra browning, switch the oven to broil and place the sheet pan 6 to 8 inches from the element for 1 to 2 minutes. Watch continuously to prevent burning — the sugars in the orange juice can char quickly. Serve: Remove from oven, let rest 5 minutes, garnish with chopped cilantro or parsley, and serve with couscous, rice, quinoa, or flatbread. Squeeze additional orange over the chicken for brightness if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, separate chicken and vegetables into single-use portions and wrap tightly in plastic wrap, then place in freezer bags for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then reheat gently in a 325°F oven for 1015 minutes covered with foil to avoid drying, finishing uncovered for 23 minutes to refresh caramelized edges. For best texture, reheat vegetables separately slightly lower than the chicken.

Ingredient Substitutions

If you dont have harissa, substitute 2 tablespoons of tomato paste plus 1 teaspoon smoked paprika, 1/2 teaspoon cayenne, and a pinch of ground cumin to mimic the smoky heat. Swap orange for lemon, but reduce to 2 tablespoons lemon juice with 1 tablespoon zest to avoid excessive acidity. Replace sweet potato with parsnip or Yukon Gold potatoes; if you omit chickpeas for a lower-carb option, add extra carrots or bell peppers for color and sweetness.

Serving Suggestions

Serve with fluffy couscous seasoned with butter and lemon, herbed quinoa, or plain long-grain rice to sop up the harissa-orange glaze. For a lighter plate, pair with a cucumber-yogurt salad (omit yogurt if avoiding dairy) or a crisp green salad with sumac vinaigrette. Garnish with chopped cilantro or parsley and offer lemon or orange wedges for guests to brighten each portion.

Cultural Background

Harissa is a North African chili paste prominent in Tunisian and Moroccan cooking; it blends roasted red peppers, chiles, garlic, and spices for a smoky, complex heat. Combining harissa with citrus is common across Mediterranean and North African cuisines where preserved lemons and fresh citrus both brighten rich, spicy meats. This tray-roast approach borrows from modern one-pan techniques popular in Western home cooking but keeps the flavor vocabulary firmly rooted in Maghrebi tradition.

Seasonal Adaptations

In spring and summer swap hearty root vegetables for cherry tomatoes, zucchini, and eggplant; add them for the last 15 minutes so they stay tender. In colder months lean into sweet potato, parsnip, and fennel for warming, caramelized notes. For holiday gatherings, double the tray and add orange segments after roasting for a jewel-like finish and festive color.

Meal Prep Tips

Prep the marinade and chop vegetables the night before, then store refrigerated in separate containers. In the morning, toss the chicken in marinade, cover, and refrigerate. On the day you roast, bring the chicken out 20 minutes before cooking to come to room temperature. Roast a double batch and portion into 34 containers for easy weekday lunches — pair with a grain and a green for balanced meals.

This harissa orange tray has become one of those dishes Im proud to recommend to friends — forgiving, flavorful, and reliably excellent with minimal fuss. Give it a try, and dont be afraid to tweak the heat and veg mix until it becomes your familys favorite.