Sheet Pan Harissa Chicken Dinner Recipes

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SHEET PAN HARISSA CHICKEN DINNER



Sheet Pan Harissa Chicken Dinner image

Spice up chicken dinners with a touch of harissa. The North African red pepper sauce adds depth and kick to this one-pan meal perfect for weeknights.

Provided by Juliana Hale

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 4

Number Of Ingredients 11

2 tablespoons harissa sauce, divided
4 (5 ounce) bone-in chicken thighs, or more to taste
8 ounces multicolored carrots, peeled, halved lengthwise and crosswise
8 ounces cauliflower florets
8 ounces baby potatoes, halved
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
½ teaspoon grated orange zest

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spoon 1 teaspoon harissa sauce under the skin of each thigh, then transfer to an aluminum foil-lined 10x15-inch baking pan. Spread carrots, cauliflower, and potatoes onto the pan. Drizzle evenly with oil, then sprinkle with salt and pepper.
  • Roast, uncovered, in the preheated oven until an instant-read thermometer inserted in thickest parts of chicken registers 175 degrees F (80 degrees C), 40 to 55 minutes. Stir vegetables once halfway through.
  • Stir together parsley, garlic, and zest in a small bowl.
  • Toss vegetables with remaining 2 teaspoons harissa sauce. Sprinkle with parsley mixture.

Nutrition Facts : Calories 382.8 calories, Carbohydrate 19.5 g, Cholesterol 88.1 mg, Fat 21.9 g, Fiber 4.4 g, Protein 26.7 g, SaturatedFat 5.1 g, Sodium 419.9 mg, Sugar 4.5 g

EASY SHEET PAN HARISSA CHICKEN RECIPE



Easy Sheet Pan Harissa Chicken Recipe image

Easy Sheet Pan Harissa Chicken Recipe is made in the Sheet Pan. This is made with homemade Harissa Paste and Chicken Breasts and is served with rice.

Provided by Anjali

Categories     Dinner     Main Course

Time 45m

Number Of Ingredients 14

1½ Pound Boneless Chicken breasts (600grams)
2 Large Potatoes (I used Yukon Gold (cut into large chunks))
½ Pound Canned Chickpeas (200grams)
1 Medium-sized Onion (sliced)
¼ Cup Olive Oil (more for drizzle )
2-3 Tablespoon Harissa Paste (see the description box for the recipe)
1 Tablespoon Honey
1 Teaspoon Lemon zest
3 Teaspoon Lime Juice
2 Teaspoon Smoked Paprika
Kosher Salt and Few Turns of Freshly Cracked Black pepper (Adjust as per taste)
2-3 Tablespoons Greek Yogurt
2 Cloves Grated Garlic
Salt and Pepper (as per taste)

Steps:

  • Place Chicken in sheet pan & Preheat oven: Preheat Oven to 425°F or 230°C. Grease a sheet pan with non-stick cooking spray (if desired). Take a sheet pan and place Chicken, Chickpeas, Potatoes, and Onions.
  • Add Seasoning and Spices: Add Harissa Paste, Olive Oil, Lemon Zest, Lemon Juice, Honey, Salt, Freshly Cracked Black Pepper, and Smoked Paprika onto the chicken, potatoes, and chickpeas. Mix well until completely coated.Roast in a preheated oven at 425°F or 230°C for 20-minutes.
  • Flip over: After 20-minutes, take it out of the oven. And do not turn off the oven. Preheat your oven to 425°F if you've turned it off. Or let it remain preheated at 425°F.Flip over chicken, Potatoes, Onions, and Chickpeas. Season the other side of chicken with Salt, Freshly Cracked Black pepper, and Smoked paprika. Roast once again at 425°F for additional 20-minutes.
  • In the Meantime, Make Yogurt Mixture: In a small bowl combine Yogurt, Salt, Pepper, and grated Garlic. Stir well to combine. Keep aside.
  • Garnish and Serve: Once the chicken is done, pour the yogurt mixture on the chicken and serve right away. Serve with plain white rice or Mediterranean basmati pilaf.

Nutrition Facts : Calories 313 kcal, ServingSize 1 serving

HARISSA CHICKEN SHEET PAN DINNER



Harissa Chicken Sheet Pan Dinner image

Harissa Chicken Sheet Pan Dinner an easy and flavorful chicken dinner that cooks hands-free in 20 minutes!

Provided by Holly Sander

Categories     Dinner

Time 3h30m

Number Of Ingredients 20

3 tablespoons extra virgin olive oil
4 garlic cloves, minced
3 tablespoons freshly squeezed lemon juice
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh parsley, chopped
2 tablespoons paprika or smoked paprika
2 tablespoons spicy harissa (or mild if preferred)
1 teaspoon salt and pepper
1 1/4 -1 1/2 lbs chicken tenders (about 10 tenders)
2-3 tablespoons olive oil
1 yellow pepper sliced, seeds and core removed
1 red pepper sliced, seeds and core removed
1 lb baby dutch potatoes gently scrubbed in water, cut larger ones in half so they are all the same size, (1/2" in diameter preferable. ¾" will work but may take longer to cook)
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika or smoked paprika
3/4 cup plain Greek yogurt
Parsley, finely chopped
Sliced green and black olives (optional)
Capers for garnish (optional)

Steps:

  • In a large mixing bowl combine olive oil, garlic, lemon juice, rosemary, parsley, paprika, harissa, salt and pepper. Mix thoroughly.
  • Add the chicken tenders and fold in to cover them in the sauce, then refrigerate for at least 3 hours and up to 6 hours.
  • Arrange the peppers and potatoes on the baking sheet.
  • Drizzle with 2-3 tablespoons of olive oil and coat thoroughly.
  • Mix salt, pepper and paprika together, then sprinkle on veggies and toss until evenly coated.
  • Preheat oven to 450F
  • Remove excess marinade from the chicken and place on the pan with the veggies, spaced evenly.
  • Roast at 450 degrees for 18-20 minutes or until the chicken reaches 165F.
  • Serve the veggies and chicken with a dollop of Greek yogurt, and lemon wedges for squeezing. Garnish with parsley, sliced olives or capers.

Nutrition Facts : Calories 300 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 14 grams fat, Fiber 4 grams fiber, Protein 25 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 8-10 ounces, Sodium 1166 milligrams sodium, Sugar 2 grams sugar, UnsaturatedFat 0 grams unsaturated fat

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