Harissa Sheet Pan Chicken Dinner
A vibrant and easy one-pan meal featuring tender chicken and sweet potatoes coated in a spicy harissa paste, perfectly balanced with a bright, cooling lemon yogurt sauce. Ideal for a flavorful weeknight dinner.
Ingredients
- 500 g boneless skinless chicken thighs or breasts
- 2 medium sweet potatoes peeled and diced into 1-inch cubes
- 2 tbsp olive oil
- 2 tbsp harissa paste
- 1 tsp garlic powder or 2 cloves minced garlic
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup Greek yogurt plain
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh cilantro or parsley chopped
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chicken pieces and diced sweet potatoes.
- Add olive oil, harissa paste, garlic powder (or minced garlic), salt, and pepper to the bowl. Toss everything until the chicken and sweet potatoes are evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Ensure the pieces are not overcrowded for even cooking.
- Roast for 25-30 minutes, or until the chicken is cooked through and the sweet potatoes are tender, flipping halfway through.
- While the chicken is roasting, prepare the lemon yogurt sauce: In a small bowl, combine Greek yogurt, fresh lemon juice, and lemon zest. Stir until well combined.
- Once cooked, remove the sheet pan from the oven.
- Serve the harissa chicken and sweet potatoes immediately, drizzled generously with the lemon yogurt sauce and garnished with fresh cilantro or parsley.
Notes
For an extra layer of flavor, add bell peppers or broccoli florets to the sheet pan during the last 15 minutes of cooking. Adjust the amount of harissa paste to your preferred spice level. Serve with a side of couscous, quinoa, or a simple green salad for a complete meal.