Sheetpan Chicken With Harissa An Day Potatoes Food

HARISSA CHICKEN SHEET PAN DINNER

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.

SHEET PAN HARISSA CHICKEN DINNER

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.

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

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.