This sheet pan harissa orange chicken became my instant weeknight favorite the first time I tried it. I discovered the combination on a busy evening when the pantry offered harissa paste and two oranges, and I wanted something bold without a lot of fuss. The result was a sticky, citrus-forward glaze with a smoky heat that caramelized beautifully on the edges of the thighs. It is both comforting and bright, a rare combination that gets warm smiles at the table and requests for leftovers.

I usually make this when the calendar is full and the family needs dinner fast and satisfying. It works whether you use bone-in or boneless thighs; bone-in gives the deepest flavor and keeps the meat juicier while boneless shaves off a few minutes of cooking time. The texture is tender with crisped edges where the harissa sugars caramelize, and the orange keeps the finish lively and fragrant. Over the years I have served it with couscous on chilly nights and with crisp salad on warm afternoons, and both ways are equally loved.

Ingredients

• Chicken Thighs: 1.5 to 2 pounds of bone-in or boneless thighs. Bone-in thighs bring more flavor and stay juicier; boneless are quicker to cook and easier to serve. Choose skin-on if you want extra crispness, and look for fresh thighs at the counter or well-trimmed packs from a reputable butcher.
• Harissa Paste: 3 tablespoons. Pick a mild or spicy paste based on your heat tolerance; taste the jar before you use it so you can adjust amount. A simple ingredient label (peppers, garlic, olive oil, salt, spices) is ideal for predictable flavor.
• Orange Juice and Zest: 1 tablespoon orange zest and 1/3 cup fresh orange juice. Fresh juice and zest provide vibrant brightness and a glossy finish to the glaze. Navel or Valencia oranges both work well; avoid bottled juice when possible for fresher flavor.
• Olive Oil: 3 tablespoons to loosen the marinade and help with browning. Use a good extra-virgin olive oil for flavor — it matters here since it mingles with the citrus and harissa.
• Garlic, Salt, and Pepper: 3 cloves garlic minced, 1 teaspoon salt, and 1/2 teaspoon black pepper. Fresh garlic will give the best aromatic lift; adjust salt to taste if your harissa is salty.
• Optional Add-Ins: 1 cup canned chickpeas (drained and rinsed), 1 large red onion sliced, 2 large carrots sliced, 1 sweet potato cubed. These add-ins roast alongside the meat and soak up the marinade flavors, turning the pan into a full, balanced meal.
• Garnish: Fresh cilantro or parsley for a bright finishing note that complements the citrus and spice.

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 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth. Taste and adjust heat or salt; if your harissa is very spicy, start with 2 tablespoons then add more after tasting. Marinate the Chicken: Add 1.5 to 2 pounds of chicken thighs to the bowl and toss or use your hands to coat each piece thoroughly. For a light infusion, let sit 30 minutes at room temperature; for deeper flavor, refrigerate up to 12 hours. If refrigerating, bring to room temperature 20 minutes before roasting so chicken cooks evenly. Prepare the Sheet Pan: Preheat the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup. Arrange the chicken pieces skin-side up with space around each so heat circulates and edges caramelize. Overcrowding steams instead of roasts. Add Vegetables: If using vegetables, scatter sliced red onion, carrots, cubed sweet potato, and drained chickpeas around the chicken. Drizzle a little extra olive oil over the veggies and season lightly with salt and pepper so they roast evenly and develop color without drying out. Roast: Place the sheet pan in the preheated oven and roast for 25 to 35 minutes depending on thickness. Boneless thighs usually finish toward the shorter end, while bone-in may need the full time. The internal temperature should reach 165°F in the thickest part of the thigh. Look for golden edges and small pops of char on the vegetables. Broil for Crispiness: For extra browning, switch the oven to broil for 1 to 2 minutes, watching closely to prevent burning. This step gives the harissa glaze a lovely caramelized finish and crisps the skin if you chose skin-on thighs. Serve: Remove from the oven, let rest 5 minutes, then garnish with chopped cilantro or parsley. Serve with couscous, rice, quinoa, or warm flatbread to soak up the juices. Leftovers reheat well and are great chopped into salads or wraps.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. If you roasted vegetables with the chicken, store them together for convenience. To freeze, separate chicken from softer vegetables and freeze the meat wrapped tightly in foil in a freezer-safe bag for up to 3 months; thaw overnight in the refrigerator before reheating. To reheat, warm gently in a 350°F oven until heated through to avoid drying the meat, or reheat slices briefly in a skillet with a splash of water to restore moisture.

Ingredient Substitutions

If you don’t have harissa, mix 2 tablespoons sriracha or chili paste with 1 teaspoon smoked paprika and a pinch of ground cumin for a similar smoky heat. If oranges are out of season, use 1/4 cup fresh lemon juice plus 1 tablespoon honey to mimic the bright-sweet balance. Swap thighs for bone-in chicken breasts if preferred, but reduce roasting time and monitor temperature closely. For a vegetarian version, replace chicken with large cauliflower steaks and follow the same marinade and roasting approach.

Serving Suggestions

Serve with fluffy couscous or plain rice to catch the pan juices, or spoon the chicken over a bed of lemon-garlic quinoa for a protein-forward plate. A crisp cucumber and yogurt salad cools the palate if your harissa is on the spicy side. Garnish with toasted almonds for crunch or a sprinkle of sesame seeds for extra texture. For casual nights, place portions in pita or flatbread with fresh herbs for handheld dinners.

Cultural Background

Harissa is a North African chili paste made from roasted peppers, garlic, and spices that has become popular worldwide for its complex heat and smoky depth. Pairing it with citrus is a Mediterranean-inspired balance: acidic fruit lifts the chile’s richness and brightens the overall profile. This fusion of flavors reflects modern home cooking, which borrows traditional elements and adapts them to quick, one-pan methods.

Seasonal Adaptations

Spring and summer call for lighter accompaniments: add halved cherry tomatoes and sliced zucchini to the pan in the last 15 minutes of roasting. In fall and winter, bulk the tray with cubed sweet potato and roasted Brussels sprouts for heartier fare. For holiday menus, roast a larger tray with a mix of root vegetables and serve family-style, allowing guests to help themselves.

Meal Prep Tips

For weekly meal prep, marinate several pounds of chicken in batches and store in sealed containers in the fridge for up to 24 hours. Roast portions as needed and divide into meal-sized containers with separate grains and a small container of fresh herbs. This keeps the texture of the vegetables fresh and makes assembly simple on busy mornings. Label containers with the roast date and use within four days for best flavor.

There’s real joy in a quick dish that delivers complex flavors with minimal effort. Try it on a busy weeknight and watch it become a household favorite — the bright orange and smoky harissa will likely become your new signature for easy entertaining.