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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
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.
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!
The Wednesday night power dinner.
This recipe is absolutely delicious! Quick question though: Do you have a recommendation on how to get the chickpeas and sweet potatoes to have s little more bite? I used the biggest sheet pan I had to avoid overcrowding, but still ended with with them being more mushy than I would like. Suggestions?
Hi Regina! Was the pan crowded? If so it might be best to use 2 baking sheets, 1 for the chicken and 1 for the vegetables. I would roast the veggies until crisp and just remove the chicken early if it’s cooked before the veggies are crips! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
As I was making my grocery list today my husband told me to just go ahead and keep the ingredients for this on hand cuz he’s fine with it once a week “at least” ? We live in Hawaii and have easier access to Okinawan sweet potatoes, so that was the only change I made. Thank you so much for his new favorite!
Haha wow that is so great!! Thank you so much for trying this Jane! xTieghan
Made this tonight and it was wonderful! One of those recipes I could see morphing into whatever vegetables you had on hand. I didn’t have sweet potatoes, so used Yukon gold, Used fresh dill as the herb. Just tossed the olives & dll on top with the yogurt when it was done & it was amazing! Thanks so much for a great recipe! Definitely a keeper. Doesn’t get much easier or tastier than this.
So happy to hear this Annie! Thank you so much! xTieghan
This recipe inspired our dinner tonight. I forgot to add honey and I purposely left out the feta. I added some large bits of red pepper too. It was amazing! My husband and daughter both loved it as well. I cut my chicken breasts into ample sized tenders to reduce the cook time and it worked quite well. 2 breasts fed 3 adults with a lunch size portion for tomorrow. Love the addition of chickpeas. I served it with a side of couscous made with veggie broth and it was a very comforting, yet light, meal. Bravo and well done to you!
So amazing! Thank you for trying it! xTieghan
This put a new spin on chicken for us! It was a party in my mouth especially taking a small bite of the roasted lemon with intermittent bites. It was an easy, fresh, lemony, spicy, creamy, delicious (lets see did I forget anything ?) Sunday (not my usual) chicken dinner. I didn’t have yogurt so I used sour cream and I added the olives, mint and sweet chopped onion to it, like a tartar sauce, we loved it. Half way through cooking it, the aroma coming from my oven was heavenly, I hit up Amazon for your cookbook! Where have you been all my life?
HI Sherry! I am really glad you enjoyed this recipe so much! Thank you! xTieghan
Can you please tell me how you would adjust this for frozen chicken breasts? I appreciate it!
Made this for dinner tonight and it was great!! I made a second pan with just veggies (added carrots and mushrooms) for my vegetarian son – was definitely spicier without the chicken!!
Thank you so much Eve! I am so glad this turned out so well for you! xTieghan
Made this over the weekend for friends and now they’re making it again tonight! Even the kids all loved it. Yummmmm. We don’t really do dairy so I just omitted the dairy and it was great. I’ve made this twice and this time I cooked it with the olives and half the cilantro. I then added the other half of the cilantro before serving and it was great!
Thank you so much!! I am so glad it turned out so amazing for you and all of your guests! Thank you Meredith! xTieghan
How spicy is Harissa? Trying to decide how much to use for our family with two littles who don’t like too much heat.
HI! It’s not too spicy, but start with 1-2 tablespoons and add more to your taste. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
This was delicious! I added some red pepper b/c I like to have as many veggies as possible. The yogurt sauce was amazing!
I am so happy to hear that Emily! Thank you!
So good! Packed it for my evening class and forgot the yogurt topping – it definitely had a kick but I ate it over brown rice. So tasty and like the heartiness – I added some bell peppers too. Excited for my leftovers tomorrow (with yogurt and/or TJ naan). Thanks for the recipe!!
Thank you so much Avani!
If people can’t find Harissa seasoning at there grocery Store,what would you recommend substitute for the seasoning.it lookes was really good.
HI! I would use 2 teaspoons smoked paprika and 1/2-1 teaspoon cayenne pepper in place of the harissa. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Delicious! In the Netherlands we don’t have the herb mix you used, so I made it with harissa and Marocan herbs. Very easy and very delicious! Will make it again. Thanks for the recipe. Karen
Thank you so much Karen! I am so glad you enjoyed this recipe!
I made this and it was amazing. Even though I could not find harissa spice anywhere. I used. I used harissa from a jar. It was great but I think it would even be better with the spice. Thanks. Love your recipes.
Thank you so much! I am so glad you enjoyed this recipe!
Made this for dinner tonight and made it exactly to recipe. Oh my gosh, we devoured the whole lot (we were supposed to save some for leftovers – whoops!). So tasty and easy to make, and minimal washing up which is always a bonus! I love your recipes and consistently get good results. Your recipes taste like restaurant quality food. Thank you!!
I am so glad you loved this Lauren! Thank you so much!