Sheet Pan Harissa Chicken
This easy one-pan dinner has tender chicken, glazed in savory harissa paste, roasted with lots of veggies and drizzled with a lemony herbed yogurt sauce. It’s an easy, healthy, and flavourful meal with minimal effort and clean up!
Suggested substitutions for Harissa Chicken
Chicken – I used boneless, skinless chicken breast, but you could also used chicken thighs, boneless or bone-in, your preference!
Vegetables – For this recipe, I prepared cauliflower and bell peppers. Try cubed sweet potatoes, baby potatoes, broccoli, green beans, or any vegetable that can take roasting.
Yogurt sauce – Greek yogurt is the basis for this sauce. You can use a dairy-free yogurt as a substitute. Don’t skimp on using the lemon, mint, and parsley!
Harissa paste – Harissa paste is a delicious chili and garlic paste from Northern Africa and the Middle East. It usually comes in a tube. Can’t find it? Try substituting Asian chili garlic sauce.
How to serve Sheet Pan Harissa Chicken
I love this dish, just as is with the chicken and vegetables, and drizzled in the delicious sauce.
You can serve this with some rice, couscous, or wrapped in a flatbread alongside a cucumber salad.
Can you use Sheet Pan Harissa Chicken for meal prep?
Yes! After everything has cooked and cooled slightly, slice the chicken and divide into 4 containers, and divide the vegetables into 4 containers. Refrigerate until cool, then freeze for up to 3 months.
Sheet Pan Harissa Chicken and Roasted Vegetables
Equipment
- 1 Sheet pan
- Bowl for mixing
Ingredients
- 1 head cauliflower cut into small florets
- 1 each red, orange, and yellow bell peppers sliced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 clove garlic crushed
- 3 teaspoons harissa paste divided
- 1 teaspoon brown sugar
- 2 large chicken breasts boneless skinless, sliced in half horizontally
- ½ cup full fat Greek yogurt
- zest & juice from 1 lemon
- 1 tablespoon fresh mint chopped
- 1 tablespoon fresh parsley chopped
- Black pepper to taste
Instructions
- Preheat oven to 400°F. In a large bowl, add chopped vegetables, 2 tablespoons of the olive oil, and ½ teaspoon of the kosher salt. Add to a sheet pan and spread out in a single layer. Roast veggies for 15 minutes while you prepare the chicken and sauce.
- In a bowl, add 2 teaspoons harissa paste, crushed garlic, brown sugar, 1 tablespoon olive oil, and ½ teaspoon salt. Mix well and set aside.
- Slice chicken breasts in half horizontally. Spread harissa mixture on both sides of the chicken.
- Add chicken to sheet pan with the vegetables, and continuing cooking until chicken is done (internal temperature 165°F).
- While the chicken is cooking, prepare the sauce by adding yogurt to a small bowl with 1 teaspoon of harissa paste, lemon zest and juice, and chopped mint & parsley. Stir to combine and set aside.
- Turn the oven on to broil, and broil for about 5 minutes until the chicken and vegetables get a little browned. Remove from oven and drizzle the yogurt sauce over everything.
- Makes 4 servings.
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