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So excited about this Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes.
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…
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.
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.
And DONE.
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.
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
Ingredients
- 1 1/2 pounds boneless chicken breasts or thighs
- 1/4 cup olive oil plus, more for drizzling
- 2 lemons, juice and zest from 1 + 1 sliced
- 2 tablespoons Harissa seasoning
- 1 tablespoon honey
- kosher salt and black pepper
- 2 medium sweet potatoes, cut into 1 inch chunks
- 1 sweet onion, sliced
- 1 can (14 ounces) chickpeas, drained
- 1/2 cup crumbled feta
- 1/3 cup green olives, smashed
- plain greek yogurt and fresh mint or cilantro, for serving
Instructions
- 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!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
The Wednesday night power dinner.
Made a TRIPLE batch of this for a group Passover dinner tonight (keeping the feta optional as some of the more religious diners don’t mix meat and dairy). It’s very handy to be able to reheat this in the oven with no loss in flavor!
I am so glad you enjoyed this Janis! Thank you!
I am obsessed with harissa – this looks delicious. Been collecting and compiling a list of recipes that include harissa as an ingredient! I think chicken based recipes that include it are some of the best. Thank you so much for sharing!
Thank you Billy! I hope you love this recipe!
I made this recipe a couple of weeks ago. We loved it! I added red bell pepper for extra color, too.
I have never used harissa before and was excited to try something new.
Since I now have harissa, I was thinking about what else I could do with it. So, I made harissa chicken salad. Chicken, celery, mayo, lemon zest, and harissa. Really good!
I found your site a few weeks ago, and it’s my go-to now. Thank you so much!
Thank you Gail!
I just made this the other day, and it was amazing! Amazingly I had all the ingredients too! My 6 year old gave this meal “two thumbs up”!
Awh that is so sweet! Thank you Bianca!
So delicious, & quick to prep now that I have the spice mixed up. Whole family loved it!
I am glad you and your family enjoyed this Amy! Thank you!
Amazing! Made this last night for dinner and I think it is the best meal I’ve ever made! My husband said he could eat this every night for dinner. Thanks for the great recipe!
That is so amazing to hear! Thank you Christina!
I did it yesterday and definately want a repeat. Just one problem. There was pretty much liquid from the meat at the bottom of the sheetpan (ceramic) even though I baked it for a longer time. Any suggestions?
HI! What kind of chicken did you use? Did you drain the chickpeas. Hope I can help!
Made this tonight. It was tasty! Nice flavors that combined very well. Pretty easy to make. One thing I may do differently next time —and there will be a next time in the near future—is add the veggies after the chicken has cooked for 10 or 15 minutes. The somewhat large chicken breasts I used took the full 45 minutes to cook, but the veggies were a little over and some of the chickpeas were burnt. Thank you.
I am so glad you enjoyed this Cathleen! Thank you so much!
Made this last night! I didn’t have harissa powder, but used harissa paste since I always have some in fridge.. It was FANTASTIC. Easy to put together. Will definitely make again. I never post, even though I’ve been reading your blogs for years, gave your book to friends for Xmas (we have gotten in the habit of photographing our meals and sending texts of the meal along with the actual photo to show how the recipes actually look as good as your beautiful photos) This is the fourth recipe I’ve made this week from your blog (in addition to moroccan lamb burgers, crockpot tuscan white bean and lemon soup, and lemon chicken with orzo) it’s time I tell you that you are my “go-to-girl” for awesome recipes. I go to your website before epicurious.com !!
I am really glad you enjoyed this Ginny! Thank you so much and I hope you continue to enjoy my recipes!
Never thought chickpeas could be served with sweet potatoes, it sure is a must try recipe, can’t wait to try..
Thank you!! I hope you love this!
Just made this recipe – it was easy and DELICIOUS! We love chickpeas and sweet potatoes, so having them together in a recipe was perfect for us. We topped with the feta/olive condiment and cilantro. But we didn’t use any yogurt, and don’t feel like the recipe was missing anything without it. We will definitely make this recipe again!
Sounds so good! I am really glad you enjoyed this Sheila, thank you!
Love this sheet pan dinner! The flavors going on are amazing!
Thank you!
This was amaZing!!! Last minute decision to make for dinner and we loved LOVED it!! Found the Harissa spice at World Market so that is a option if your time doesn’t allow to get from Amazon or Whole Foods. The green olive/feta mixture was perfect and SO good too! Recipe wasn’t specific about skin on vs. skinless so I used both – each was delicious. New family favorite for sure!
Ahh I am so glad to hear that! Thank you so much Carie!
I adore harissa and keep finding excuses to eat it on everything. Dumb question: do people eat roasted/grilled/charred lemons? I keep seeing them in recipes but I’m not sure what to do with them…
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Made this for supper tonight and it was absolutely delicious! I have your cookbook and have made more recipes from it than any other cookbook I own. Always visually appealing and bursting with flavours. I always look forward to seeing what you come up with next! Thankful that you share all your mouthwatering creativity with us!
Awh this is so sweet! Thank you so much Joyce! I am really glad you are enjoying the book and some recipes on the blog!