Best Sheetpan Chicken With Harissa An Day Potatoes Recipes

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

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.