Harissa & Honey Sheet Pan Chicken with Chickpeas, Tomatoes, and Arugula

There is a particular pleasure in a sheet pan dinner that feels effortless yet extraordinary — a meal where every bite offers something vivid and satisfying. This Harissa Sheet Pan Chicken does just that, layering bold, thoughtfully chosen flavours into a simple, one-pan roast.

At the heart of the dish is New York Shuk Harissa with Lemon Paste, a beautifully balanced harissa that brings bright citrus, deep umami, and a gentle, warming heat. It’s paired with the rich smokiness of La Chinata Hot Spanish Smoked Paprika, a carefully crafted paprika made from oak-smoked peppers and traditionally ground in Spain’s La Vera region. Its depth of flavour — smoky but clean, never bitter — gives the dish its signature character, far beyond what regular paprika could offer.

The marinade is anchored by a base of good-quality mayonnaise, a technique that not only saves time but ensures incredible results. Unlike oil-based marinades, mayonnaise clings to the chicken, carrying spices and seasoning evenly across the surface, while the natural emulsification locks in moisture during roasting. The result is chicken that is deeply flavoured, golden, and never dry.

Honey rounds out the marinade, encouraging deep caramelization as the chicken cooks. Chickpeas roast alongside, turning crisp and nutty — just be sure to pat them dry with paper towels after rinsing for the best texture. Cherry tomatoes soften into juicy, concentrated bursts of sweetness, adding a pop of freshness to each bite. Just before serving, fresh arugula is folded into the warm tray for a peppery lift, and everything is piled over creamy labneh or a cooked grain such as quinoa.

The result is a complete meal — vibrant, textural, and deeply satisfying — designed for cooks who love bold flavours but appreciate simplicity.

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Harissa & Honey Sheet Pan Chicken
Serves 4

Let stand for 30 minutes if you have the time, or coat the chicken the day before and refrigerate until ready to cook for even deeper flavour.

Ingredients:
1/4 cup mayonnaise
3 tablespoons New York Shuk Harissa with Preserved Lemon Paste
3 tablespoons honey
3 tablespoons lemon juice
1 teaspoon grated lemon rind
3 garlic cloves, grated (about 1 tablespoon)
1 teaspoon La Chinata Hot Smoked Paprika
1 teaspoon Diamond Crystal Kosher Salt, plus more for vegetables
Freshly ground black pepper
8 small boneless, skinless chicken thighs (about 1 1/2 pounds)
1/2 medium red onion, sliced through the root into 1/2-inch thick wedges
1 (540 mL) can chickpeas, drained and rinsed
1 pint grape tomatoes
1 tablespoon olive oil
1 cup labneh
2–3 cups baby arugula

Method:

1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.

2. In the bottom of a medium bowl, combine the mayonnaise, harissa, honey, lemon juice, lemon rind, garlic, hot smoked paprika, salt, and a few grinds of pepper. Stir until uniform. Add the chicken and toss until well coated. Set aside.

3. On the prepared baking sheet, combine the chickpeas, red onion, and grape tomatoes. Drizzle with olive oil, season with salt, and toss gently. Spread into a single layer.

4. Nestle the chicken thighs between the vegetables and chickpeas, and drizzle any extra marinade over top.

5. Roast for 22 minutes or until the chicken is cooked through. Turn the broiler to 500°F and broil for 2–3 minutes, watching carefully, until the chicken caramelizes in spots.

6. To serve, spread a generous smear of labneh onto each plate. Top with a handful of arugula, then spoon the chicken, vegetables, and pan juices over top. Serve with bread or a side of quinoa or other grain.

Pro Tip:
For crisp, golden chickpeas, be sure to pat them dry with paper towels before roasting. Any excess moisture will prevent them from crisping properly.

This dish brings together everything to love about vibrant, satisfying cooking: bold pantry staples, flexible serving options, and just one pan to clean.