Sheet Pan Harissa Chicken 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.

SHEET PAN HARISSA CHICKEN DINNER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.
• Stir together parsley, garlic, and zest in a small bowl.
• Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.