Best 4 Sheetpan Chicken With Harissa An Day Potatoes Recipes

Sheetpan chicken with harissa and baby potatoes is a quick and easy meal that combines the bold flavors of North African cuisine with simple, everyday ingredients. This straightforward dish features tender, succulent chicken and tender-crisp baby potatoes, all coated in a vibrant harissa marinade. The combination of spices in the harissa adds a beautiful depth of flavor, while the baby potatoes provide a delightful contrast in texture. This recipe is perfect for busy weeknights or relaxed weekend dinners, and it makes a great option for meal prepping.

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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 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

Ingredients

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

SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE

Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale image

These sheet-pan chicken thighs gain gorgeous color from a harissa-yogurt marinade, which also keeps the meat juicy during the roasting process. The thighs only need 15 minutes in the marinade, but you can leave them for up to 24 hours in the fridge. For weeknights, heat the oven, place the chicken in the marinade, then wash and cut the sweet potato and kale, so the prep work is done and the oven hot by the time the chicken is done marinating. Make the herb oil while the chicken roasts so it has time to sit. While it's meant for the vegetables, it's also wonderful drizzled on top of the chicken.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon harissa
1/4 cup full-fat Greek or Skyr yogurt
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
Kosher salt and black pepper
1 medium sweet potato, scrubbed and cut into 1/2-inch cubes (about 2 cups)
1 bunch lacinato or curly kale, stemmed and cut or torn into 1-inch ribbons
1 small red onion, peeled and cut into 1-inch wedges
3 tablespoons plus 1/4 cup olive oil
1 teaspoon ground cumin
1/2 cup flat-leaf parsley or cilantro leaves and tender stems, roughly chopped
1 lime, zested and juiced
1/2 teaspoon red-pepper flakes

Steps:

In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.

HARISSA CHICKEN WITH LEEKS AND POTATOES RECIPE BY TASTY

Harissa Chicken With Leeks and Potatoes Recipe by Tasty image

Here's what you need: bone-in, skin-on chicken thighs and drunmsticks, kosher salt, pepper, garlics, ground cumin, smoked paprika, harissa paste, lemon juices, yukon gold potato, extra virgin olive oil, dried parsley, greek yogurt, fresh parsley, honey, fresh dill, sumac, leeks, lemon zest

Provided by Matthew Johnson

Categories Dinner

Yield 2 servings

Number Of Ingredients 18

Ingredients

2 lb bone-in, skin-on chicken thighs and drunmsticks
kosher salt, to taste
pepper, to taste
5 garlics, minced
1 tablespoon ground cumin
1 tablespoon smoked paprika
3 tablespoons harissa paste
2 lemon juices, from 2 lemons, plus 1/4 cup (60 ml) divided
1 ½ lb yukon gold potato, cubed
1 tablespoon extra virgin olive oil
1 tablespoon dried parsley
1 cup greek yogurt
½ cup fresh parsley, chopped
2 tablespoons honey
½ cup fresh dill
1 tablespoon sumac
2 leeks, white and light green parts, halved lengthwise, rinsed, and thinly sliced into half-moons
1 lemon zest

Steps:

Marinate the chicken: Add the chicken to a large bowl and season with the salt, pepper, garlic, cumin, smoked paprika, harissa paste, and the juice of 2 lemons. Toss until the chicken is well coated, then cover with plastic wrap and marinate in the refrigerator for 30 minutes.
Preheat the oven to 425°F (220°C).
Add the potatoes to half of a baking sheet and drizzle with the olive oil. Season with salt, pepper, and the parsley and toss to coat. Arrange the marinated chicken pieces on the other side of the baking sheet.
Roast the chicken and potatoes for 30 minutes.
Meanwhile, make the sauce: In a small bowl, combine the Greek yogurt, salt, pepper, parsley, honey, dill, sumac, and remaining ¼ cup (60 ml) lemon juice. Stir well until smooth, the set aside.
Remove the baking sheet from the oven, toss the potatoes, then spread the leeks and lemon zest in an even layer over the potatoes.
Return to the oven for another 20 minutes, or until the chicken is browned and cooked through and the vegetables are tender and slightly crispy.
Serve the chicken over the potatoes and leeks and drizzle with the yogurt sauce.
Nutrition Calories: 1562 Fat: 72 grams Carbs: 110 grams Fiber: 44 grams Sugars: 44 grams Protein: 122 grams
Enjoy!

Tips:

- To make sure the chicken and vegetables cook evenly, use a sheet pan that is large enough to accommodate them in a single layer. - If you don't have harissa, you can substitute another spicy condiment, such as Sriracha or chili sauce. - If you don't have day-old potatoes, you can use fresh potatoes, but they will need to be boiled for a few minutes before roasting. - To make cleanup easier, line the sheet pan with parchment paper or foil.

Conclusion:

This recipe for sheet pan chicken with harissa and day-potatoes is a delicious and easy way to get a healthy and flavorful meal on the table. The chicken is succulent and tender, the vegetables are roasted to perfection, and the harissa adds a delightful spicy flavor. This dish is perfect for a weeknight dinner or a casual gathering.