Sheet Pan Harissa Chicken Dinner Recipes

HARISSA CHICKEN SHEET PAN DINNER

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.

SHEET-PAN HARISSA CHICKEN WITH CARROTS AND CAULIFLOWER

Steps:

• Prep the vegetables: Remove the green leaves from the cauliflower but do not core it. Cut the cauliflower into florets and stalks, and transfer them to a large rimmed baking sheet. Peel and cut the carrots into 2-inch pieces. Cut the thinner pieces half down the length; cut the larger, thicker pieces into quarters. Peel and cut the onion in half and slice 1/4-inch thick.

SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE

Steps:

• In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
• Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
• Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
• Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.

HARISSA CHICKEN SHEET-PAN DINNER WITH CREAM CHEESE TZATZIKI

Steps:

• Heat oven to 400ºF.
• Mix 3 oz. cream cheese with cucumbers, 2 Tbsp. dressing, 1 tsp. mint and 1/2 tsp. garlic until blended. Reserve for later use.
• Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes, onions and peppers with 1 Tbsp. of the remaining dressing in medium bowl; spoon onto 1/2 of the prepared baking sheet.
• Mix harissa sauce with remaining cream cheese, dressing and garlic in medium bowl until blended. Remove 1/4 cup of the harissa sauce mixture; reserve for later use. Add chicken to remaining harissa sauce mixture; toss to evenly coat chicken with sauce. Place on other half of baking sheet.
• Bake 25 min. Stir vegetables; pour reserved harissa sauce mixture evenly over chicken. Continue additional 10 to 15 min. or until potatoes are tender and chicken is done (165°F).
• Sprinkle remaining mint over chicken and vegetables. Serve with the reserved cream cheese sauce.