Creating the Honey Harissa Chicken Sheet Pan is a breeze if you follow these easy steps:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

1. Prepare the Marinade: In a bowl, whisk together harissa paste, honey, olive oil, garlic powder, smoked paprika, salt, and pepper.

1. Marinate the Chicken: Coat the chicken thighs thoroughly in the harissa mixture. Optionally, allow them to marinate for at least 30 minutes for enhanced flavor.

1. Arrange the Vegetables: In a large bowl, combine sliced bell peppers, red onion wedges, and baby carrots. Drizzle with olive oil, salt, and pepper, and toss to coat.

1. Prepare the Sheet Pan: Line a baking sheet with parchment paper or foil for easy cleanup.

1. Add Chicken and Vegetables: Place the marinated chicken thighs in the center of the sheet pan. Surround them with the mixed vegetables. Squeeze the lemon halves over the chicken and veggies, then add them to the sheet as well.

1. Bake: Roast everything in the preheated oven for 40-45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). The vegetables should be tender and slightly charred.

1. Baste: If desired, halfway through cooking, you can baste the chicken with extra marinade to enhance the flavor.

1. Garnish and Serve: Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh cilantro or parsley before serving.