Cooked - Harissa Chicken Sheet Pan Dinner

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Harissa Chicken Sheet Pan Dinner

6.0

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 ¼ -1 ½ lbs chicken tenders (about 10 tenders)

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, (½” in diameter preferable. ¾” will work but may take longer to cook)

1 ½ teaspoons salt

1 teaspoon pepper

1 teaspoon paprika or smoked paprika

¾ cup plain Greek yogurt

Parsley, finely chopped

Sliced green and black olives (optional)

Capers for garnish (optional)

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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Sheet Pan Dinner

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 79 weeks ago

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