One Pan Harissa Chicken

Total Time:

50 minutes

Serves:

4 Servings

Category:

45 min or more, Chicken

Level:

Share this Recipe:

Easy

Recipe Description

This sheet pan dinner brings bold, smoky heat from harissa-marinated chicken, crispy roasted chickpeas, and sweet potato fries all in one pan. Finished with creamy tahini, briny olives, and crumbled feta, it’s a colorful, flavor-packed meal with minimal cleanup and maximum payoff.

Ingredients

2 pounds boneless, skinless chicken breast
3 tablespoons harissa sauce
1 tablespoon curry powder
1 tablespoon lemon juice
2 medium sweet potatoes
1 15-ounce can chickpeas
1 whole shallot
Feta cheese
Green olives
Tahini
Parsley

Preparation

Preheat the oven to 425°F.
Place the chicken breasts in a large bowl. Add the harissa sauce, curry powder, a generous pinch of salt and black pepper, a drizzle of olive oil, and the lemon juice. Toss everything together until the chicken is well coated. Place the chicken on a parchment lined baking sheet.
Slice the sweet potato into fry-like strips. Place them on the baking sheet and drizzle with olive oil, salt, and pepper. Toss to coat evenly and spread them out into a single layer. You may need a second sheet if they’re too crowded with the chicken.
Open the can of chickpeas, drain and rinse them, then pat them dry with a towel. Add them to the sheet pan with the chicken.
Peel the shallot and slice it into thick rounds or wedges, then scatter it on the tray.
Bake everything in the oven for about 40 minutes, or until the chicken is cooked through and the sweet potatoes are golden and tender.
Remove from the oven and top with crumbled feta, sliced olives, parsley, and a generous drizzle of tahini before serving.