Name: Sheet Pan Harissa Chicken With Chickpeas And Sweet Potatoes Recipe
Total time: 55 min
Yield: 6
Cuisine: Middle Eastern

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

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!

How to make Sheet Pan Harissa Chicken With Chickpeas And Sweet Potatoes Recipe

Tieghan Gerard

Crawler

Middle Eastern

<p>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!</p>

Non Vegetarian

boneless chicken breasts or thighs

olive oil plus, more for drizzling

lemons, juice and zest from 1 + 1 sliced

Harissa seasoning

honey

kosher salt and black pepper

medium sweet potatoes, cut into 1 chunks

sweet onion, sliced

chickpeas, drained

crumbled feta

green olives, smashed

plain greek yogurt and fresh mint or cilantro, for serving

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! 

step 1

HalfBaked Harvest