Harissa Sheet Pan Dinner

Cooking Time

60 minutes

Prep Time

20 minutes

Serving Size

4 servings

Weeknight dinner, sorted. This Harissa Sheet Pan Dinner is your answer to busy evenings—flavor-packed, nutritionally balanced, and surprisingly low-fuss. Golden roasted chicken thighs, tender cauliflower, crispy chickpeas, and caramelized eggplant all come together on one sheet pan, thanks to the high-heat performance and neutral flavor of Wesson Corn Oil. It locks in moisture, encourages beautiful browning, and lets the bold spices in the homemade harissa paste shine through.

Topped with a quick kale toss and finished with bright pomegranate, mint, and a spoonful of creamy harissa mayo, this dish is as beautiful as it is satisfying. The best part? Both the harissa paste and mayo keep well in the fridge—perfect for jazzing up grain bowls, wraps, or roasted veggies later in the week. One cook, many meals.

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CONTAINS:

Ingredients

Harissa Paste

Pasilla chili, dried 1 oz (2-3 chilis).

Guajilo chili, dried 1 oz.

Ancho chili 1 oz.

Coriander, ground 1 tsp.

Cumin, ground 1/2 tsp.

Fresh lemon juice 2 tbsp.

Tomato paste 3 tbsp.

Wesson Corn Oil 1/3 cup.

Garlic cloves 4 .

Kosher salt 1/4 tsp.

Harissa Mayo

Wesson mayonnaise 1/4 cup.

Fresh lemon juice 1 tbsp.

Harissa paste 1 tbsp.

Harissa Sheet Pan Dinner

Chicken thighs, bone-in 1 1/2 lbs (6-8 pieces).

Japanese eggplant 1 cut into 1" pieces.

Cauliflower 1 head, cut into large florets.

Chickpeas 15 oz (1 can).

Kale, stems removed 2 cups, sliced.

Harissa paste (recipe below) 4 tbsp.

Wesson Corn Oil 3 tbsp.

Pomegranate seeds 1/2 cup.

Fresh mint leaves 1/4 cup.

Harissa mayo (recipe below) 1/4 cup.

Method

Harissa Paste

Start by removing the stems and seeds from all the dried chilis. Discard the stems and the seeds.

Place the chilis in a heatproof bowl and cover with hot water. Let the chilis soak for 30 minutes. Drain and discard the soaking water.

In a food processor, combine the soaked chilis with all the remaining ingredients. Blend until completely smooth.

Store the paste in an airtight container in the refrigerator.

Harissa Mayo

Start by making Wesson mayonnaise. Add lemon juice and harissa paste, whisking until smooth.

Store in the refrigerator in an airtight container until ready to use.

Assembly Method

Preheat oven to 425°F.

Line a large sheet pan (18″ x 13″) with parchment paper.

In a large bowl, combine 2 tbsp of harissa paste and 2 tbsp of Wesson Corn Oil. Add the eggplant, cauliflower, and chickpeas. Toss to coat evenly. Spread the coated vegetables evenly across the prepared sheet pan.

In the same bowl, add the remaining 2 tbsp of harissa paste and 1 tbsp of Wesson Corn Oil. Add the chicken thighs and toss to coat thoroughly.

Arrange the chicken thighs evenly on top of the vegetables on the sheet pan. Roast in the oven for 50-60 minutes, or until the chicken reaches an internal temperature of at least 165°F and vegetables are tender and starting to char.

While the pan is roasting, massage your kale in a small bowl with 1 tsp Wesson Corn Oil and 1/4 tsp salt.

Once the chicken and vegetables are done, scatter the dressed kale over the top. Return the pan to the oven for 2-3 minutes to lightly cook the kale.

Remove the pan from the oven and garnish with pomegranate seeds, torn mint leaves, and a drizzle of harissa mayo.