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Sheet Pan Harissa Chicken

sheet pan harissa chicken wings dinner

Harissa is a dried chili pepper paste, you can make it with our Jamie Geller Harissa by mixing with water and oil until you achieve a nice paste. You can also make your own with a combination of fresh and dried peppers and control the spice and flavor to your liking. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 pounds chicken wings 
  • ⅓ cup harissa paste or  Jamie Geller Harissa mixed with water and oil
  • 2 tablespoons honey 
  • 2 tablespoons extra virgin olive oil, such as Colavita, divided 
  • 1 (15-ounce) can chickpeas 
  • 2 teaspoons za’atar 
  • 16-ounce frozen broccoli florets 
  • 1 teaspoon kosher salt 
  • ½ teaspoon freshly cracked black pepper 


1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.

2. Line wings along one edge of the baking sheet. In a small bowl mix harissa, honey and ½ tablespoon evoo. Brush harissa honey mixture over chicken wings and set remaining harissa sauce aside.

3. Place chickpeas on baking sheet near chicken. Drizzle chickpeas with ½ tablespoon evoo and za’atar. Place broccoli on the other end of the baking sheet. Toss the broccoli with remaining evoo, salt and black pepper.

4. Roast at 375°F for 25 minutes. Remove baking sheet and glaze wings with remaining harissa honey mixture. Return to oven for 5 to 10 minutes more