Spicy Sheet Pan Harissa Chicken & Cauliflower with Creamy Whipped Feta

Transform your weeknight dinner routine with this incredibly flavorful and easy Sheet Pan Harissa Chicken & Cauliflower. Inspired by trending Mediterranean-fusion flavors and the ever-popular sheet pan method, this recipe delivers maximum taste with minimal cleanup. Juicy chicken and tender cauliflower are roasted to perfection with a spicy harissa marinade, then brightened by a luscious, tangy whipped feta. It’s a healthy, satisfying meal that's perfect for meal prep or a quick family dinner.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4 servings

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1 large head of cauliflower, cut into 1-inch florets
• 1 red onion, cut into 1/2-inch wedges
• 3 tbsp harissa paste
• 3 tbsp olive oil, divided
• 1 tbsp fresh lemon juice, plus wedges for serving
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz feta cheese, crumbled
• 1/4 cup plain Greek yogurt
• 2 tbsp fresh mint or parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, combine the harissa paste, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, cumin, salt, and pepper. Mix well to create the marinade.
3. Add the cut chicken thighs, cauliflower florets, and red onion wedges to the bowl with the marinade. Toss everything until the chicken and vegetables are evenly coated.
4. Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring not to overcrowd the pan for even roasting. If necessary, use two sheet pans.
5. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the cauliflower is tender and slightly caramelized.
6. While the chicken and vegetables are roasting, prepare the whipped feta. In a food processor or with a fork in a small bowl, combine the crumbled feta cheese, Greek yogurt, and remaining 1 tablespoon of olive oil. Blend or mash until smooth and creamy.
7. Once roasted, remove the sheet pan from the oven. Arrange the chicken and cauliflower on serving plates.
8. Dollop generous amounts of the creamy whipped feta over the chicken and cauliflower. Garnish with fresh chopped mint or parsley and serve immediately with extra lemon wedges on the side.

Chef's Note

For extra crispy chicken and cauliflower, ensure your sheet pan isn't overcrowded. If you find your oven cooks unevenly, rotate the pan halfway through cooking. A drizzle of honey or a sprinkle of chili flakes at the end can add an extra layer of flavor!

Make-Ahead Tips

The harissa marinade can be made up to 2 days in advance. Store cooked chicken and cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. Prepare whipped feta fresh for best texture.

Substitutions

Swap chicken thighs for chicken breast (adjust cooking time slightly). Broccoli, bell peppers, or zucchini can replace cauliflower. For a vegetarian option, use chickpeas or halloumi (crispy halloumi tacos exist, but this application is different) instead of chicken, adjusting cook time. Greek yogurt can be replaced with sour cream or crème fraîche for the whipped feta.