Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes
Ingredients
The chicken and seasoning
-
1½
pounds
boneless chicken breasts or thighs
-
¼
cup
olive oil plus more for drizzling
-
2
tablespoons
Harissa seasoning
-
1
tablespoon
honey
-
kosher salt
to taste
-
black pepper
to taste
The vegetables
-
2
medium
sweet potatoes, cut into 1 inch chunks
-
1
sweet
onion, sliced
-
1
can (14 ounces)
chickpeas, drained
-
2
lemons
juice and zest from 1 + 1 sliced
The toppings
-
½
cup
crumbled feta
-
⅓
cup
green olives, smashed
-
plain greek yogurt
for serving
-
fresh mint or cilantro
for serving
Instructions
- Preheat the oven to 425°F.
- On a baking sheet, combine chicken, 2 tablespoons olive oil, lemon juice, lemon zest, harissa seasoning, honey, salt, and pepper. Toss to coat the chicken.
- Add sweet potatoes, onions, and chickpeas to the sheet, tossing with remaining olive oil, salt, and pepper. Arrange in an even layer and add lemon slices.
- Roast for 40-45 minutes, tossing halfway through, until chicken is cooked and potatoes are golden.
- Combine feta, olives, and a drizzle of olive oil in a bowl.
- Serve the chicken topped with feta, olives, and yogurt, and sprinkle with mint or cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
616
Total fat
30g
Total carbohydrates
45g
Total protein
45g
Sodium
600mg
Cholesterol
100mg
You might also like