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So excited about this Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes.

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes | #sheetpan #easy #dinner #chicken

I know it is only Wednesday, but this week has already flown by. I hit the ground running on Monday with meeting after meeting and it was the best way to start my week. It’s odd, some weeks can be full of meetings (either on the phone, or if traveling, in person) while other weeks are full of testing and photographing recipes in the kitchen and talking to almost no one accept the people I work super closely with. So my mom, my brother, and my dad, aka the family. Both scenarios are great, but I always love having productive meetings that leave me feeling excited, and motivated to keep my butt working! Between some fun new projects, finishing up the studio (cannot wait for this to be done!), a little traveling, and of course, new content for HBH, we have so much to look forward to.

…and a lot of work to do. It’s both amazing and a little nerve-racking, especially looking at the to-do list, but at this very moment in time I’m feeling happy for it all. That said, let’s check in again about this all on Friday. I might be singing a different tune…

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes | #sheetpan #easy #dinner #chicken

Since things are semi busy these days, I’ve been relying on easy, healthy dinners like this sheet pan harissa chicken. It’s a complete dinner made all on one sheet pan and I could not love it more.

Full disclosure? This is one of those recipes that I didn’t actually think I was going to post on HBH, but it turned out so good that I had to share. I made this one night after typing away on my computer all day. Pretty sure I didn’t even start making it until nine or so, but I just threw what I had from the fridge and the pantry onto a sheet pan and it turned into this killer meal.

At this moment in time, my pantry is stocked with Harissa seasoning (which I buy at Whole Foods or from Amazon), sweet potatoes, and chickpeas. Before leaving for South Korea, I made sure to stock up on all the pantry essentials so that I would have a fully stocked pantry when I returned home. Basically anything that would not go bad in a weeks plus time I stocked up on. I know it seems weird to stock up on groceries before leaving for a big trip, but trust me, it is the best having a pantry full of ingredients upon returning home. No one want’s to come home to zero food in the house. Plus, if you’ve read any of my previous posts, then you know how much I hate going to the grocery store…SO glad my dad is back!

Anyway, point is, I was happy to have so many great ingredients on hand. It’s how I created this recipe, which if you can’t already tell, I LOVE.

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes | #sheetpan #easy #dinner #chicken

Here’s how this works. Season the chicken generously with that harrisa spice. Then add your veggies, chickpeas, and lemons. Give everything a good toss and a good seasoning of salt and pepper. Roast in the oven until the chicken is golden, the sweet potatoes tender, and the the chickpeas are crisp.

When the chicken comes out of the oven, finish off with olives, feta cheese, yogurt, and mint. Serve with fresh naan.


It’s simple, quick, healthy, so easy, and even more delicious. If you like middle eastern and Moroccan flavors, you will love this chicken recipe.

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes | #sheetpan #easy #dinner #chicken

I actually ended up making this last night…for like the fourth time in two weeks, for my parents who returned home from South Korea on Monday night. I was dying for them to try this because I knew they would love it. Mom loves roasted chicken and my dad loves anything with some good Moroccan Harissa.

They said it was the perfect welcome home dinner and loved every bite.

Also, all of the Gerard’s are now back on US soil. YEAH! While we all loved South Korea, it’s always nice to come home, and I think my parents, who were in South Korea for almost three whole weeks, are especially happy to be back. Mom is happy for breakfast bread and hot chocolate, and dad’s just happy not to have use chopsticks for every single meal…the chopsticks were a bit of a challenge for him.

And of course, they’re happy to be eating my meals again, meals like this chicken, which you should consider making tonight. Again, because it’s so delicious.

Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes | #sheetpan #easy #dinner #chicken

Harissa Spice | Sheet Pan


Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Calories Per Serving: 616 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 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! 
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Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes | #sheetpan #easy #dinner #chicken

The Wednesday night power dinner.

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  1. This looks delicious but I haven’t made it yet because I wanted to ask you if I can use green spicy harissa and not have to buy the red.

    1. Hey Shelagh,
      Sure, that would work well for you, obviously the flavor profile will change slightly:) Let me know if you give this recipe a try, I hope it’s delish! xT

  2. 5 stars
    I’ll be honest, I didn’t have high hopes for this but I had all the ingredients and boy was I wrong! THIS WAS AMAZING! So simple and so much flavor! I didn’t have harissa seasoning so I used a mix of cumin, chili powder, paprika and garlic powder. Turned out so good!! Will be making again this week!!

    1. Hey Leah,
      Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁

  3. This was delicious and fun. Followed the recipe and it was perfect. Added some nan and a cucumber salad and we were good to go.
    Thank you for another wonderful dinner.

  4. 4 stars
    Made this tonight. I love the easy prep, just a little too spicy for me so I’ll put half of the harissa spices next time. Definitely a keeper recipe! Thank you!

  5. 4 stars
    Thank you for this recipe! The different layers of flavor with the herbs, feta spread, and yogurt really made the dish. Wasn’t as spicy as I would have liked, so might double the harissa next time.

  6. Hi there! I love this recipe and would love to try, but do you have the nutrition facts or macros (carbs, protein, fat counts)? I look forward to hearing from you! -Christina

    1. Hey Christina,
      So sorry, at this time I am only able to provide an estimated calorie count. I hope you love the recipe!! xTieghan

  7. 4 stars
    We liked this but, It will use chicken chicken thighs next time. Boneless chicken breast was dry.

    1. Hey Heather,
      Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! Sorry to hear about the chicken. xTieghan

  8. 5 stars
    I LOVE this recipe because it is so flavorful but also uses a lot of longer-lasting items in my fridge/pantry. It’s great for nights when I realize I don’t have fresh greens to cook but still want to make something healthy. The flavors are great and it’s simple to make.

    1. Hey Kerry,
      Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan

  9. 5 stars
    Wow! Blew me away and my husband really liked it after giving it side eye the entire time I was cooking. I used skinless boneless thighs but would have preferred bone-in thighs, but the recipes didn’t say which to use. Added cauliflower as had some in the fridge. Went with the mint. Delish!

    1. Hey Lorraine,
      Thanks a lot for making this recipe, I am delighted that it was enjoyed! Happy Friday:) xTieghan

  10. 5 stars
    Fantastic! This was restaurant quality and not just a typical sheetpan chicken dinner, BUT it was EASY! The hardest part was slicing the sweet potatoes (about as time consuming as I can get with a toddler lol!). My five year old requested I add this to my “special recipe book”, my nine year old kept saying mmmmm under her breath, my 13 year old used the word “heavenly”, and my husband said “excellent”. The combination of flavors was a treat- I loved the bites with lemony sweet potato, olive and feta. I used breast and thigh which made a nice juicy lemon sauce on the pan. I am contemplating serving leftover chicken and sauce over mashed potatoes. It is rare for a recipe to EXCEED expectations but this one did, and it made me feel like a good cook, which is always nice. Thank you!!!

  11. 5 stars
    Made this last night, it was absolutely outstanding and really simple. I used chicken thighs as I thought they would stand up better in the long cooking time and I still had to remove them after 45 minutes, to give the sweet potatoes another 15 mins on their own to be completely done. I also used 100g of Harissa paste instead of the dried seasoning and it worked perfectly.

  12. Thank you so much for this amazing dish. I made this multiple times already and My family ( 2 little kids included) devoured It. One of my favorite homemade meals….

  13. Looks delicious! I’ve never had the harissa seasoning, but I want to serve to my young kids – do you have any recommendation to omit the heat but keep similar seasoning?

    1. Hey Kate,
      I would just use 1 tablespoon instead of 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan