One Pan Spicy Cinnamon Chicken and Carrots

Inspired by the flavors of Eastern and North African cuisine, this one-pan dinner utilizes two key ingredients: cinnamon and harissa. Together, the flavors play off one another for a simple hot and spicy chicken and carrot dish ready in under an hour. Minimal prep and cleanup means you’ll spend less time in the kitchen and more time with family and friends.

What is harissa?

Harissa is a North African hot chili pepper paste that is commonly used as a condiment and seasoning. It is often used as a marinade for meat and fish, as a spread on sandwiches and wraps, and as a flavoring in soups and stews. Made from a blend of roasted chili peppers, garlic, olive oil, and spices such as coriander, cumin, and caraway, harissa’s complex and spicy flavor profile adds depth and heat to any dish.

One Pan Spicy Cinnamon Chicken and Carrots Recipe


1 pack of skinless, boneless chicken breast halves
1 bag of whole carrots, washed and halved
2 tsp ground cinnamon
Olive oil
Trader Joe’s Traditional Tunisian Harissa
Salt and paper to taste


  1. Preheat oven to 400 degrees and lightly grease sheet pan.
  2. In a bowl, toss washed and halved carrots in oil. Season with salt and pepper and coat with harissa.
  3. Arrange carrots in a single layer on half the sheet pan and bake for 15 minutes.
  4. When the carrots have 5 minutes left, brush both sides of chicken with oil. Evenly sprinkle both sides of chicken with cinnamon, salt, and pepper.
  5. Remove carrots from oven. Place chicken on empty half of sheet pan, coat top with an even layer of harissa, and return to oven. Bake for 20 minutes or until chicken’s internal temperature reaches 165 degrees.

Recipe and Story and Photography by Jordan Snowden / Styling by Star Laliberte

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