Best 2 Sheet Pan Harissa Chicken Dinner Recipes

**Sheet Pan Harissa Chicken Dinner: A Flavorful and Convenient One-Pan Meal**

Welcome to the world of flavors with our sheet pan harissa chicken dinner! This delectable dish combines the vibrant flavors of North African cuisine with the convenience of a one-pan meal. Get ready to tantalize your taste buds with tender, juicy chicken, roasted vegetables, and a fragrant harissa sauce, all cooked together on a single sheet pan. Our collection of recipes offers a variety of options to suit your dietary preferences and culinary skills, from a classic harissa chicken and vegetable medley to a delightful twist with sweet potatoes and chickpeas. Whether you're a seasoned home cook or a beginner in the kitchen, these recipes will guide you through the process of creating a flavorful and satisfying meal that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to North Africa, one sheet pan at a time!

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt image

Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.

Provided by Melissa Clark

Categories dinner, lunch, weekday, weeknight, roasts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

Steps:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator.
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer.
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

Tips:

Mise en Place: Before starting, gather and prepare all ingredients and equipment. This will ensure a smooth cooking process.
Flavorful Marinade: Don't skip the harissa marinade. It infuses the chicken and vegetables with a vibrant blend of spices and flavors.
Crispy Vegetables: To achieve crispy vegetables, toss them in olive oil and spread them in a single layer on the baking sheet. Make sure they're not overcrowded.
Chicken Placement: Place the chicken thighs skin-side up on the baking sheet. This will allow the skin to crisp up and brown beautifully.
Watch the Cooking Time: Keep an eye on the chicken and vegetables during baking. The chicken is done when it reaches an internal temperature of 165°F (74°C), and the vegetables should be tender-crisp.
Garnish and Serve: For a colorful and flavorful presentation, garnish the dish with fresh herbs like cilantro or parsley. Serve with lemon wedges for a refreshing touch.

Conclusion:

This sheet-pan harissa chicken dinner is a delightful weeknight meal that combines convenience, flavor, and nutrition. With its vibrant marinade, tender chicken, and roasted vegetables, this dish is sure to satisfy the whole family. Serve it with your favorite sides like couscous, quinoa, or a fresh salad for a complete and satisfying meal. The simplicity of the preparation and the harmony of flavors make this recipe a keeper. Enjoy this delicious and healthy dinner that brings the essence of North African cuisine to your table!