Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes
This dish is simple, quick, healthy, so easy, and even more delicious. If you like middle eastern and Moroccan flavors, you will love this chicken recipe!
Foto: Half Baked Harvest
Ingredients
- 1 1/2 pounds boneless chicken breasts or thighs
- 1/4 cup olive oil plus, more for drizzling
- 2 lemons, juice and zest from 1 + 1 sliced
- 2 tablespoons Harissa seasoning
- 1 tablespoon honey
- kosher salt and black pepper
- 2 medium sweet potatoes, cut into 1 inch chunks
- 1 sweet onion, sliced
- 1 can (14 ounces) chickpeas, drained
- 1/2 cup crumbled feta
- 1/3 cup green olives, smashed
- plain greek yogurt and fresh mint or cilantro, for serving
Steps
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1. Preheat the oven to 425 degrees F.2. On a rimmed baking sheet, combine the chicken, 2 tablespoons olive oil, the lemon juice, lemon zest, harissa seasoning, honey, and a large pinch each of salt and pepper. Toss well to evenly coat the chicken. Add the sweet potatoes, onions, and chickpeas, and toss with the remaining 2 tablespoons olive oil, along with another pinch of salt and pepper. Arrange everything in an even layer. Add the lemon slices and then transfer to the oven. Roast for 40-45 minutes, tossing halfway through cooking until the chicken is cooked through and the potatoes are golden. 3. Meanwhile, combine the feta, olives, and a drizzle of olive oil in a bowl. 4. To serve, top the chicken with the feta, olives, and yogurt. Sprinkle with mint or cilantro. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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