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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.
Just cooked this tonight, it was so amazing. Will definitely be making regularly going forward. Thanks for sharing!
Thank you Julia! I am really glad this turned out so well for you! xTieghan
Substitutions: harissa paste instead of seasoning. Used frozen (thawed before baking) cubed butternut squash. Shallots instead of onions. Goat cheese instead of feta.
Amazing! This recipe came together quick (other than chickpeas which I choose to make from dry). I love the spice and sweet in this recipe. I will be making it over and over again.
Wow love all of the substitutions! I am so glad this turned out so well for you, Issi! Thank you! xTieghan
If I have the time, can I marinate the chicken in the Harissa/Lemon/Honey mixture and then toss it in a pan later with the veggies?
Hi Lindsey,
This would totally work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you use Harissa sauce if you don’t have Harissa seasoning?
Hi Ainsley,
That would totally work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi..I am going to use breasts and thighs, do you leave the skin on the thighs? Looks delicious!
Hi Bernadette,
This is personal preference, if you like the skin leave it on, if not take it off. I hope you love the recipe. Please let me know if you have any other questions! xTieghan
How would you substitute harissa sauce in a jar?
Hi Mike,
You could use a different seasoning like curry. I hope this helps, please let me know if you have any other questions. xTieghan
i have made this many, many times and it is always delicious. Especially appreciated during the epidemic, when I am cooking every night and want something special but easy. THANK YOU for the recipe!!!
Thank you so much Laurie! I am so glad this turned out so well for you! xTieghan
This is sooo good. It’s become part of our weekly rotation. Sometimes we skip the feta/olives and it’s still delicious. Thank you so much for such a great recipe!
Thank you Samantha! I am so glad you loved this! xTieghan
Made this with yellow onion, Meyer lemons, and Savory Spice Shop’s Harissa Seasoning. Amazing!
Thank you so much Erin! I am so glad this turned out so well for you! xTieghan
Super tasty recipe! Big fan of how the chickpeas and sweet potatoes turned out. The harissa gave a great kick.
I am so glad you loved this Celia! Thank you so much! xTieghan
This has become a favorite. Have made it a few times, and keep returning. So easy to prep, and quick to get on the table.
I am so glad you loved this recipe, Cathy! Thank you so much for trying it! xTieghan
Just wondering what a sweet onion looks like? I would love to make this recipe
Hi Laura! It has tan skin and white flesh. Photos below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://www.google.com/search?q=sweet+onions&sxsrf=ACYBGNTzFTpJxkqyuIansj49q_G_o4bn2w:1573535492094&tbm=isch&source=iu&ictx=1&fir=s1VzzrHrleDlkM%253A%252CNU9HP88Q83VPFM%252C%252Fm%252F0bqrzh&vet=1&usg=AI4_-kTMIe0SnZoMFnagqe1ogWIlcCXXnQ&sa=X&ved=2ahUKEwiyxrDA9OPlAhVSbKwKHUzvDjEQ_B0wG3oECAYQAw#imgrc=s1VzzrHrleDlkM:
This is so delicious. Followed recipe exactly (except for I had black olives vs. green olives) and used mint for the garnish. I had so much food I used two roasting pans to make sure everything roasted properly (so notched up the oven to convection setting).Loved the salty contrast of the feta and olive with with cooling greek yogurt to temper the harissa. The balance was PERFECT and I’m planning on making this for guests (and cannot wait to eat my leftovers tomorrow, yum!). I view this almost like a sheet-pan, moroccan inspired Tagine, but temps here are warmer and I’m not ready for stew yet.
I am so glad this turned out so well for you Ros! Thank you so much for trying it! I hope this goes super well for you when temps cool down! xTieghan
I want to make this so badly. Not sure if we actually own a sheet pan. But I do have Harissa! Can I make it in a oven proof ceramic or casserole instead?
Hi Sabah! Yes, you can make in a casserole. That will work great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Heaven on a pan. Quick, easy and absolutely delicious with just the right amount of heat. Sometimes I go sans chicken just to have the veggies as a side.
Love that! Thank you so much Amy! xTieghan