Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup. Pat your chicken pieces dry with paper towels—this ensures crispier skin and better browning during roasting.

In a small bowl, whisk together harissa paste, olive oil, lemon juice, minced garlic, cumin, paprika, and coriander until smooth. This marinade is your flavor foundation, so make sure everything combines into a cohesive paste without lumps.

Toss chicken pieces with the harissa mixture, coating all sides evenly, then spread them across one side of your prepared sheet pan. Allow chicken to sit in the marinade for 5 minutes while you prepare the vegetables for even flavor absorption.

On the other side of the sheet pan, combine chopped bell peppers, red onion, zucchini chunks, and cherry tomatoes with salt and pepper. Drizzle the vegetables with a light coating of olive oil and toss gently—don't overcrowd the pan or they'll steam instead of caramelize.

Slide the cozy sheet pan harissa chicken summer recipe into the preheated oven and roast for 30-35 minutes until chicken reaches an internal temperature of 165°F. The vegetables should be tender with slightly charred edges, and you'll notice the kitchen smelling absolutely incredible.

Remove from the oven and scatter fresh cilantro and parsley over everything while still hot. Let it rest for 3-5 minutes so juices redistribute through the warm summer sheet pan dinner for maximum tenderness.