Harissa Chicken Sheet Pan Dinner Recipes

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HARISSA CHICKEN SHEET PAN DINNER



Harissa Chicken Sheet Pan Dinner image

Harissa Chicken Sheet Pan Dinner an easy and flavorful chicken dinner that cooks hands-free in 20 minutes!

Provided by Holly Sander

Categories     Dinner

Time 3h30m

Number Of Ingredients 20

3 tablespoons extra virgin olive oil
4 garlic cloves, minced
3 tablespoons freshly squeezed lemon juice
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh parsley, chopped
2 tablespoons paprika or smoked paprika
2 tablespoons spicy harissa (or mild if preferred)
1 teaspoon salt and pepper
1 1/4 -1 1/2 lbs chicken tenders (about 10 tenders)
2-3 tablespoons olive oil
1 yellow pepper sliced, seeds and core removed
1 red pepper sliced, seeds and core removed
1 lb baby dutch potatoes gently scrubbed in water, cut larger ones in half so they are all the same size, (1/2" in diameter preferable. ¾" will work but may take longer to cook)
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika or smoked paprika
3/4 cup plain Greek yogurt
Parsley, finely chopped
Sliced green and black olives (optional)
Capers for garnish (optional)

Steps:

  • In a large mixing bowl combine olive oil, garlic, lemon juice, rosemary, parsley, paprika, harissa, salt and pepper. Mix thoroughly.
  • Add the chicken tenders and fold in to cover them in the sauce, then refrigerate for at least 3 hours and up to 6 hours.
  • Arrange the peppers and potatoes on the baking sheet.
  • Drizzle with 2-3 tablespoons of olive oil and coat thoroughly.
  • Mix salt, pepper and paprika together, then sprinkle on veggies and toss until evenly coated.
  • Preheat oven to 450F
  • Remove excess marinade from the chicken and place on the pan with the veggies, spaced evenly.
  • Roast at 450 degrees for 18-20 minutes or until the chicken reaches 165F.
  • Serve the veggies and chicken with a dollop of Greek yogurt, and lemon wedges for squeezing. Garnish with parsley, sliced olives or capers.

Nutrition Facts : Calories 300 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 8-10 ounces, Sodium 1166 milligrams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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