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

Sheet pan chicken is a weeknight staple, but this version earns a permanent spot in your rotation. The marinade is built around New York Shuk Harissa with Preserved Lemon and La Chinata Smoked Paprika, and it brings heat, citrus, and smokiness in one go — the kind of flavour that would normally take several ingredients to build.

Mayonnaise is the base, which sounds unlikely but really isn't. It clings to the chicken evenly, carries the spices across every surface, and locks in moisture during roasting in a way oil just doesn't. The chicken comes out golden, deeply flavoured, and never dry.

Honey rounds out the marinade and encourages the kind of caramelization you want at the end. Chickpeas roast on the same pan and turn crisp and nutty — just pat them dry after rinsing or they'll steam instead. Cherry tomatoes soften into concentrated little pockets of sweetness. Right before serving, arugula goes straight onto the warm tray for a peppery lift, and everything gets piled over labneh. Add a grain if you want something more substantial.

One pan, about 30 minutes. It doesn't really feel like a weeknight dinner, which is the whole idea.

Harissa & Honey Sheet Pan Chicken
Serves 4

Let chicken marinate 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 Tbsp New York Shuk Harissa with Preserved Lemon Paste
3 Tbsp honey
3 Tbsp fresh lemon juice
1 tsp grated lemon rind
3 garlic cloves, grated (about 1 tablespoon)
1 tsp La Chinata Smoked Paprika
1 tsp 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 Tbsp 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.